Pairs well with Malaysian Nasi Goreng Kampung
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Malaysian Nasi Goreng Kampung
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A village-style fried rice from Malaysia, known for its flexibility in ingredients and highlighted by fried anchovies and a spicy shrimp paste.
00:30:00 total
Serves 4
medium
Seafood Main
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Ingredients
- chicken - watch the video to see
- anchovies - watch the video to see (fried)
- shrimp paste - watch the video to see (fermented)
- chili - watch the video to see (adjust to taste)
- garlic - watch the video to see (3-4 cloves depending on size)
- shallot - watch the video to see
- rice - watch the video to see (day-old, quantity as needed)
- vegetables - watch the video to see (hard part for cooking, green part for garnish)
- fish sauce - watch the video to see (for seasoning)
Instructions
- Prepare Anchovies: Rinse and dry anchovies, then refry until golden. Reserve oil.
- Make Paste: In a mortar and pestle, combine chopped shallot, garlic, chilies, and shrimp paste until a curry paste consistency is achieved.
- Cook Chicken and Vegetables: In a wok with anchovy oil, fry the paste, then add chicken and hard vegetables. Cook until chicken is about 80% done.
- Combine with Rice: Add more oil if needed, then add rice, anchovies (saving some for garnish), green vegetables, and season with fish sauce.
- Serve with Egg and Garnish: Plate the fried rice, then fry eggs in the same wok. Serve fried rice topped with a crispy egg, reserved anchovies, and cucumber for freshness.
