Tuesday, April 1, 2014

Malaysia's Nasi Goreng Kampung

The main ingredient for Malaysia's nasi goreng kampung is the anchovies. If you do not see anchovies, then it is not nasi goreng kampung, it is something else. If you were to go to any Malay restaurants or hawker stalls, they normally have nasi goreng kampung as one of their mains in their menu. I didn't quite enjoy this dish at first, as the anchovies are tough when it is wet - the first time, the cook didn't do a good job. But after trying a few times at other stalls, I started to like this nasi goreng kampung. It really depends on the cook, whether he knows how to make the anchovies stays crispy. For this recipe, remember not to wet your anchovies after frying, as it will "destroy" your dish. Yes, destroy. I hope you enjoy this recipe.

  • 2 cups day old rice
  • 1 tablespoon butter
  • 2 shallots or onions , sliced and pounded
  • 1/2 cup anchovies, rinsed
  • 1 tablespoon soy sauce
  • 1 teaspoon white pepper
  • 6 bird's eye chili peppers
  • 2 eggs, beaten
  • 2 stalks green onions, sliced (for garnish) - optional
  1. Heat up your wok until it is very hot and add 2 tablespoons oil. Then turn the heat to low.
  2. Add anchovies and fry until desired level of crispiness.
  3. Add butter, onions or shallots and chili peppers.
  4. Fry until aromatic.
  5. Add rice and soy sauce making sure that you coat the rice well.
  6. Push rice to the sides of your wok and add eggs in the middle. Add oil if required.
  7. Then coat the rice with the eggs well. Add white pepper. Dish out and garnish with green onions if desired. Serve hot.

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