Nasi Goreng Kampung

Tuesday, 18 July 2017





Nasi goreng kampung, is a Malay style fried rice that is almost always found in the All Day Dining menu of a Hotel Restaurant in Malaysia. It is usually stir fried with chicken breast, prawns, petai (stink beans), Kangkung (water convoculus) and deep fried anchovies. I decided to cook this for dinner at the last minute and I was missing a few of the ingredients.



Yieds: 3 - 4 servings

INGREDIENTS:

Paste Ingredients (to be finely ground):
4 red chillies
4 shallots
3 cloves garlic
1 tbsp dried shrimp (washed)
2 tbsp cooking oil

3 cups cooked long grain rice (Best is overnight cooked rice)
5 long beans (finely sliced)
2 eggs
3 tbsp dried anchovies (washed and pat dry)
4 birds eye chilli (chilli padi)
2 tbsp cooking oil

Seasoning:
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp dark soy sauce
Salt to taste

METHOD:

1.  Ground the paste ingredients in a food processor until become a paste.

2.  Heat oil in a wok on medium heat, crack in eggs and stirring quickly to scramble eggs. Dish up and keep aside.

3.  Use the same wok, heat oil and fry anchovies until golden, drain and keep aside.

4.  With remaining oil in the wok, fry the paste ingredients (add 1 tsp of salt) till fragrant and brown. 

5.  Add bird’s eye chilli, long beans and scramble eggs. Stir fry for a while then add in rice and follow by all the seasoning. Toss well and add in the fried anchovies. Add some water if too dry.

6.  Dish up and transfer to a serving plate.