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Nasi Goreng Kampung Recipe

Dive into Malaysian flavors with our Nasi Goreng Kampung recipe!🌶️🐟 This signature Malay dish is bursting with flavor from dried anchovies and bird’s eye chilies. Cook it up with Mazola oil for a perfect blend of taste and health🍚

Ingredients

2 tbsps of Dried Anchovies 

2-3 tbsps of Mazola oil 

2 Servings of Cooked Rice (overnight preferable)

100g Chicken, cubed 

1 Egg

A handful of leafy vegetables (Spinach or Bok Choy)

1/2 tsp Salt, or to taste

1/2 tsp Pepper, or to taste

1 tsp of Seasoning Sauce

1/4 tsp Sugar (optional)

Base Paste

2 Onion 

2 cloves of Garlic

2 stalks of Cili Padis

1 tbsp Ikan Bilis

Instructions

Making the Base Paste

1.Mash the onions, garlic, chillies and dried anchovies to a rough paste. Give the dried anchovies a quick rinse before using. You can use a pestle and mortar, or food processor. Roughly chop up ingredients for easier blending.

Frying the Ikan Bilis

1. In a pan with oil, fry the dried anchovies over low to medium heat. Stir occasionally to not burn the ikan bilis. Once ikan bilis crisp up and get golden brown, remove from the oil and keep it to one side.

Making Nasi Goreng Kampung

1. In now dried-anchovy-flavoured oil, fry the blended base paste over medium heat. Once fragrant, add in chicken or protein of choice. Stir fry to combine with the base paste and eggs. If you are using proteins, add that before the egg and let it cook first.

2. Add eggs next, and scramble to cook. Let the eggs almost cook so that you don’t end up with soggy rice. Add in cooked rice, and season with salt, pepper, sugar and a dash of the seasoning sauce. Toss to combine.

3. Once incorporated, toss in leafy vegetables. Toss to combine. Once vegetables wilt, the nasi goreng is done! Garnish with the fried anchovies before serving.

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