Pepper rice

How could one forget, pepper lunch in singapore, so adventurous as i am, i decided to give it a go.
I use 3 types of pepper - sechuan, black and white pepper as my base

Now how to make the delicious pepper lunch we have in Singapore... if you have a sizzling plate of course would be great.

First Step - Cook the rice with Can corns. I always feel the can ones are a little juicer, i put a little salt in

Step two - the essential sauce. My experiment came up with

- 1 teaspoon of garlice and ginger mix ( premix in a bottle)
- About 3 tablespoon of premium light soy
- 1 1/2 teaspoon of sugar
- Some chines wine ( optional )
- And the pepper mix
- 1 knob of butter
- You can add a little water

- Cook till sauce is abit thick but still runny

Step three - Fry the meat ( if you have no sizzling plate)

- use a little of the garlic sauce
- some pepper mix and a little salt

Step four - Fry the eggs


Final step - Put everything together as shown above and makan... so simple... of course... you can fry the rice once its cooked with a little butter and a bit of pepper mix to give that nice heat.