Nasi Goreng Kampung

My family and close friends know that I am very fond of Malay and Thai food. Nasi Goreng Kampung is a type of fried rice with anchovies, water convolvulus and bird's eye chilies as the key ingredients. I used to have this very often during my campus days.
Here's my take on one of Malaysia's most popular fried rice!

Ingredients:
Rice - 2 cups
Chicken breast - 1 cut into small pieces
Water convolvulus (kangkung) - 1 handful
Carrot - 1/4 cut into thin stripes
Fried anchovies - 1 handful
Bird's eye chilies - 5 slit
Light soy sauce - 3 tbsp
Salt to taste
Pepper to taste
To blend:
Onions - 1/2
Garlic - 5 cloves
Anchovies - 2 tbsp
Bird's eye chilies - 6

Heat some oil in a wok and stir fry the blended ingredients, soy sauce and salt until they turn slightly brown.
Add chicken pieces and stir fry until they are cooked.
Put in the cooked rice and stir well. Add water convolvulus, carrots and bird's eye chilies. Continue to toss and stir. Ensure everything is mixed well.
Sprinkle a dash of pepper and add in fried anchovies.
Give it a good stir and serve with fried crackers, fried egg or freshly sliced cucumber!

Comments

Anonymous said…

Nice!

May 22, 2011 at 7:15 PM

Ram said…

Really you are great

September 3, 2011 at 2:32 AM

My Kitchen and Me said…

:) Thanks Ram! I'm so sorry I just noticed your comment..

September 16, 2011 at 7:23 PM

Sardine Peratal

Sardine comes very handy when there's nothing left in the fridge to cook. We normally keep a few tins for 'emergencies'. Here's a simple sardine recipe! Ingredients: Sardine - 1 big tin Onions (sliced) - 1 Garlic (chopped) - 3 cloves Dried chilies (cut into 1-inch lengths) - 3 Cumin seeds - 1 tsp Curry leaves - 1 spring Chili powder - 2 tbsp Tamarind juice - 1/4 cup Salt and pepper to taste Pour out the sardines onto a plate and remove the middle bones. Heat some oil and sauté cumin seeds, onions, garlic, dried chilies and curry leaves until fragrant. Add chili powder and tamarind juice. Keep stirring. Add a little water if necessary. Put in the sardines and break them up a little. Season with salt and pepper and cook for about 5-10 minutes. Dish out and serve.

Chicken Sambal

Phew! I'm finally able to update this blog after a 3 month hiatus! Hope you enjoy this chicken sambal recipe! Ingredients: Chicken - 15-20 medium sized pieces Dried chillies - 8-10 Red onion - 2 Garlic (crushed) - 1 clove Ginger - 2 inch piece Shallots -3 Tomato - 1 Chili sauce - 3 tbsp Lemongrass - 2 stalks Salt to taste Sugar to taste Blend half of the red onion, shallots, garlic, ginger and deseeded dried chilies with a food processor. You can also use a mortal and pestle. The latter gives a better texture and taste. Slice thinly the remaining red onion into rings. Put in the chicken and continue to stir until half cooked. Heat some oil in a pan and fry the spice paste with lemongrass until fragrant. Remove from heat and add them together with the chicken and cook well. Season with salt, and sugar. Add chili sauce and simmer on low heat until the gravy thickens. Set aside and serve.

Dry Chicken Peratal

Ingredients: Chicken – 1/2 kg medium size pieces Onions – 4 big sliced thinly Ginger-garlic paste – 3 tsp Curry leaves – 2 spring Chili powder – 3 ts p Coriander powder – 5 tsp Turmeric powder – 1 tsp Garam masala powder – 1 tsp Salt to taste Pepper to taste Marinate the chicken with 1 tsp ginger-garlic paste and salt for 1/2 hr. Cook on low heat without adding much water. Once chicken is 50% cooked, dish out and keep it aside. Heat oil in a pan, add onions, curry leaves, salt and rest of the ginger-garlic paste. Saute it for about 10 minutes until the onions turns very translucent and soft. Add all the spices and fry it for another 3 minutes. Now add the partially cooked chicken and fry it well till the chicken is well coated with the masala and is cooked well. Continue stirring. When a reddish brown color is attained, the dish is ready to be served. Garnish with chopped coriander leaves and serve with rice or chappati.

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