Thursday, Dec 20 2007

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Nasi Goreng Kampung

By Sudha Mohan

Nasi Goreng Kampung is a kampung style fried rice very spicy and hot. The sambal recipe can be made double and kept in the fridge up to 1 month. You can also use the sambal for fried egg noodles or fried vermicelli (mee hoon).

Ingredients

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

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.
4. Dish into a plate and garnish with cucumber, crisp shallots and spring onions.

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