Heat oil in a pan, sauté chopped garlic and sliced onion until fragrant. Add diced chicken fillet, cook until almost done. Stir in sliced carrot, capsicum, and cook briefly. Push everything aside, scramble the eggs, then mix together. Add Jenny’s Belacan Bakar, chili flakes, soy sauce, and brown sugar, stir well. Add cooked rice, mix until evenly combined and heated through. Garnish with sliced chicken sausage before serving.
Clean and cut the fish into suitable pieces, then set aside. Heat 3-4 tablespoons of cooking oil in a pan over medium heat. Blend or finely chop the shallots, garlic, ginger, tomato, and bird’s eye chilies, then sauté the mixture in the heated oil until fragrant and the oil starts to separate. Add 1½ tablespoons of tamarind paste and stir well to combine. Pour in approximately 300ml of water and bring the mixture to a gentle boil. Season with salt and sugar to taste. Add the fish pieces into the sauce and cook until the fish is fully cooked, about 8-10 minutes depending on the size of the fish pieces. Finally, add the sliced medium-sized cucumber and cook for another 1-2 minutes. Turn off the heat and serve hot with rice.
