Malaysian Favorite Food Recipe - Nasi Goreng Kampung

Malaysian Favorite Food Recipe - Nasi Goreng Kampung

Nasi Goreng Kampung a type of fried rice, traditionally flavored with pounded fried fish (normally mackerel), though recently fried anchovies are used in place of it.

Ingredients:
1 bowl Cooked Rice (long grain rice)
1/2 cup Boneless Chicken
1/2 cup fried Anchovies
Salt & Sugar to taste

How to prepare:

For the sambal-grind into a paste:
5 dried Chillies (soak in water)
2 cloves Garlic
1/2 - 1 in Belacan (shrimp paste)
6 Shallots
1/2 in fresh Turmeric
Enough Oil to saute the sambal

For Garnishing:
Shredded Cucumber
Fried Crisp Shallots
Chopped Spring Onions

Method For Sambal:

1. Heat up enough oil in low flame, add in the sambal paste and saute until oil surface.
2. Dish out in a bowl.

Method For Dish:

1. In a wok add 2 tbsp oil, add boneless chicken and stir fry add in cooked rice, stir-fry until the oil coats the rice nicely.
2. Add the sambal, salt, sprinkle some water and stir the rice nicely. Close the fire.
3. Add in the anchovies and mix.

To serve:
Dish into a plate and garnish with cucumber, crisp shallots and spring onions.

Malaysia Favorite Food Recipe - Nasi Lemak

Malaysian Favorite Food Recipe - Nasi Lemak (Coconut Milk Steamed Rice)

Ingredients for Nasi Lemak (Coconut Milk Steamed Rice)
2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water

Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.

Ingredients for Sambal Ikan Bilis (Dried Anchovies Sambal)
1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar

Other ingredients

2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)

Tamarind Juice
1 cup of water
Tamarind pulp (size of a small ping pong ball)

Method:

1. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
2. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
3. Slice the red onion into rings.
4. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
5. Heat some oil in a pan and fry the spice paste until fragrant.
6. Add in the onion rings.
7. Add in the ikan bilis and stir well.
8. Add tamarind juice, salt, and sugar.
9. Simmer on low heat until the gravy thickens. Set aside.
10. Clean the small fish, cut them into half and season with salt. Deep fry.
11. Cut the cucumber into slices and then quartered into four small pieces.
12. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
13. Serve with fried fish, cucumber slices, and hard-boiled eggs.