Thursday, 21 March 2013

Nasi Goreng Kampung

Just as there are many ways to prepare pasta dishes and noodles, the Malaysian fried rice too has many faces- nasi goreng Cina (an approximation on the Chinese fried rice), nasi goreng Pattaya (a Thai dish where the fried rice is encased in an omelette), and nasi goreng USA (one with several types of meat). Nasi goreng kampung literally translates to 'village fried rice'. While many fancier versions are the result of cultural fusion, this humble take on nasi goreng sticks close to the Malay roots with wholesome ingredients.

1 onion, chopped
3-5 garlic cloves
2 tablespoon chilli paste (or according to taste)
2 teaspoon belacan or shrimp paste
3 bowls of cooked rice, preferably a day old and cold (straight from the fridge), for 3 servings
1 tablespoon sweet soy sauce
20 g dried anchovies (cleaned)
150 g spinach or kangkung (water convulvulus/morning glory)
2 eggs, beaten
salt and pepper to taste

Fry the chilli paste in a wok in 2 tablespoon of oil over medium heat. Add the belacan,  onions and garlic and fry for 2-3 minutes more. Allow the anchovies to fry with this mixture and become lightly crispy before the soy sauces and spinach are integrated to the cooking ingredients. Pour in the cold rice, making sure they are loose (no lumps), season with salt and pepper and stir well over high heat. Make a well in the middle of the rice, add a splash of oil and break an egg in it. Wait one minute before stirring the eggs into the rice. Fry for a further 2-3 minutes to ensure the eggs are cooked before serving up.

Nasi goreng kampung served with fried egg and chopped spring onions

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