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18 December 2012,21:37 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Place rice in small pan, pour in enough water till it covers the top of the rice.
  • Cover, Cook for about cook 30 minutes or until water is absorbed and rice is tender. Remove lid, leave rice in pan, stand overnight to dry out.
  • Turn rice onto board, cut into thick squares. Deep fry in hot oil until crisp. Cut bamboo shoot into fine strips.
  • Heat oil in wok, add onion, stir-fry few minutes, add pepper and chicken, stir-fry few minutes.
  • Then add in the pork, shallots and bamboo shoots, stir-fry 1 - 2 minutes; remove from wok or pan.
  • Stir in the tomato sauce, sugar, vinegar, ginger, soy sauce, and blended corn flour and water to wok.
  • Stir until mixture boils and thickens. Return chicken and vegetable mixture to wok, stir-fry 3 minutes to heat before pouring over rice squares.


  • 350 grams short grain rice
  • 2 small pieces canned bamboo shoot
  • 1 tablespoon Cooking oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 chicken breast fillets, chopped 
  • 50 grams barbecued pork, chopped
  • 2 green shallots, chopped
  • 3 tablespoons tomato sauce
  • 2 teaspoons sugar
  • 3 teaspoons vinegar
  • 1 teaspoon grated fresh ginger 
  • 3 teaspoons dark soy sauce
  • 2 teaspoons corn flour 
  • 200 ml water
  • Cooking oil for deep frying

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