Heat a pan and sauté the minced garlic until fragrant. Add the blended dried chilli and Jeeny’s Roasted Belacan, then stir-fry until aromatic. Crack in the eggs and scramble lightly before adding the cold cooked rice. Season with oyster sauce, salt, and seasoning powder, then stir well until evenly combined and heated through. Set aside.
Clean the chicken with Jeeny’s Tamarind Purée and salt to remove any slime and unwanted odour, then rinse thoroughly. Marinate the diced chicken with turmeric powder, salt, and corn flour. Deep-fry until golden brown and crispy. In a separate pan, cook the long beans with a little oil until slightly tender. Add the sliced onion, red chilli, and fried chicken, then toss well until evenly combined.
Serve the turmeric fried chicken alongside the spicy roasted belacan fried rice and garnish as desired for a vibrant and appetising presentation.
