Nasi Goreng Kampung

by Mark

Nasi Goreng Kampung

Fried rice with dried anchovies and traditional condiments

About 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.

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.

Preparation time: 40 minutes.
Actual cooking time: 5 minutes.



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
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

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.

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

Pan fry the shrimp paste until dark brown. Then blend all ingredients together in a food processor until it becomes a paste.

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

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.

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