Nasi Goreng kampung
Traditional Malaysian Cuisine
There are probably hundreds of types of nasi goreng or fried rice out there, but one of my favourites is nasi goreng kampung (Traditional Fried Rice). Kampung means Village and it describes the Traditional one. I think Nasi Goreng Kampung is famous in Malaysia and the name of Nasi Goreng Kampung is coming from that Country. Its main flavouring agent is dried ikan bilis and what makes it extra special is the inclusion of kangkung, which doesn’t really add to the taste, but lends a little something to the texture.
If you’ve been looking for ways to use up the rice you cooked last night that’s still sitting in the fridge, try this simple recipe:
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Ingredients
4 cups of cooked rice
1 cup chicken breast (cubed)
1 red onion (chopped finely)
2 garlic cloves (chopped finely)
3 tablespoons “ikan bilis” (cleaned, washed, drained and pounded into a paste)
2 tablespoons oyster sauce
6 or more bird’s eye chillies/cili padi (bruised) – depends on how hot you want it
2 cups of kangkung (cleaned and chopped)
Cooking oil
Salt to taste
To garnish: Fried shallots and fried ikan bilis
Method
1. Heat oil in a frying pan and fry onions, garlic, cili padi and ikan bilis paste until fragrant.
2. Add chicken cubes and oyster sauce. Stir for a few minutes and then add kangkung.
3. Add rice and salt to taste and stir until mixed well.
4. Garnish with fried shallots and fried ikan bilis, and it is ready to serve!
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There are another version of Nasi Goreng Kampung Recipes. Here is one of the recipe.
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Fried rice with dried anchovies and traditional condimentsAbout this dish: Nasi Goreng Kampung is a traditional, village style fried rice, usually very spicy. Any extra sambal paste can be kept in the fridge up to one month. You can also use the sambal for fried egg noodles or fried vermicelli. Preparation time: 40 minutes. Actual cooking time: 5 minutes.
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Tip from the chef. Cook the rice for this particular dish the night before. The rice will be fluffier in texture. Remark: Chilli padi are small green or red chilli also known as bird’s eye chilli. It is very spicy. Use it sparingly if you are not used to spicy food.
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For the rice
Ingredients:
140 gram local fragrant rice
20 gram sliced chicken (no bones or skin)
20 gram sliced squid
10 gram chopped garlic
1 pc whole egg
20 gram fried anchovies
5 gram red chilli julienne
20 gram shredded wild ginger flower
20 gram sliced long beans
2 tbs sambal belacan(shrimp paste)
1 pc fried chicken wings
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Garnish:
30 gram pickled fruits & vegetables (acar rampai)
2 pc cooked papadams
4 gram fried peanuts
2 gram fried shallots
2 gram small potato wedges (no seed)
2 grams cucumber cubes
1 pc banana leaf for cornet
10 ml corn oil
1 spring ulam raya/local bitter leaf
Seasoning with salt and white pepper powder
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Method: Heat the oil in a Chinese wok and sauté the garlic until fragrant. Add the egg and stir well. Add all other ingredients to it. Stir well and adjust the seasoning. Shape a banana leaf into a big cornet and fill it up with the rice. Let it set for at least 10 minutes. Slowly turn the filled cornet on to the plate and slowly remove the leaf Add all the garnish and serve.
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For the sambal belacan (shrimp paste)
Ingredients:
100 gram green chilli
100 gram red chilli
50 gram chilli padi (local green chilli)
25 gram lime juice 20 gram lime leaves
50 gram sugar 100 gram tomatoes
50 gram belacan (shrimp paste)
250 ml water salt
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Method: Pan fry the shrimp paste until dark brown. Then blend all ingredients together in a food processor until it becomes a paste.
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For the pickles
Ingredients:
250 gram cucumber sticks with skin
250 gram carrot sticks
125 gram guava segments
250 gram sweet turnip sticks
125 gram green mango sticks
250 gram pineapple sticks
75 gram green apple sticks
125 gram star fruit sticks
125 gram shallots whole
75 gram garlic whole
75 gram red chill cut in quarters
50 gram raisins
100 ml white vinegar
250 gram sugar
50 gram turmeric powder
125 mi tomato sauce
125 ml chilli sauce
5 gram cinnamon stick
15 gram sesame seeds
150 mI corn oil
Seasoning with salt and peppermill
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Method: Heat the oil in a stainless pot and sauté the cinnamon stick and add the cucumber, garlic, shallots and chilli. Continue to sauté until fragrant. Add the vinegar and sugar and reduce. Add the remaining fruits and vegetables. Then stir in the chill and tomato sauce, turmeric powder, raisins and sesame seeds. Simmer the mix until tender but still mild and crunchy, remove from the heat and cool it down.
