HELLO PEEPS!

 

What's up, makanslators peeps🙋

For this week’s recipe, I’m sharing one of the simplest yet most delicious dishes ever:

Nasi Goreng Kampung Pedas (Spicy Village-Style Fried Rice). 🍚

I bet it tastes even better when it’s made by our moms, right? This was my all-time favourite breakfast during high school; my mom always made it for me. I’d always ask her to fry an egg with a perfectly runny yolk, and it had to be spicy, because back then, I absolutely loved spicy food.

Argh, just thinking about it now makes me miss my mom so much. 🥺

So, without further ado, let’s make this spicy village-style fried rice, inspired by none other than Che Sayang.

Nasi Goreng Kampung Pedas

Spicy village-style fried rice

 (Malaysian-style fried rice)

By Che Sayang 

 

Bahan bahan:

Ingredients:

·       Cili padi merah dan hijau

Red and green bird’s eye chillies

·       Bawang putih

Garlic

·       Belacan

Fermented shrimp paste

·       Telur

Egg

·       Ikan bilis

Anchovies

·       Kek ikan

Fishcake

·       Serbuk perasa

Seasoning powder 

·       Nasi (Sejuk atau semalaman)

Rice (Cold or day-old rice)

·       Kangkung

Water spinach

 

Cara penyediaan:

Method:

1.     Masukkan cili padi hijau dan merah bersama bawang putih dan sedikit garam ke dalam lesung batu.

Put the green and red bird’s eye chillies, garlic cloves, and a pinch of salt in the mortar and pestle. 

 

2.     Tumbuk bahan tersebut hingga lumat.

Pound them into a smooth paste. 

 

3.     Kemudian, masukkan belacan yang telah dibakar dan tumbuk sekali lagi.

Then, add the toasted fermented shrimp paste and pound again.

 

4.     Panaskan minyak di dalam kuali. 

Heat some oil in a wok. 

 

5.     Goreng telur sehingga bahagian bawahnya garing. Jangan terbalikkan supaya bahagian atas kekal lembut dan kuning telur kekal cair. 

Fry the egg until the bottom is crispy. Leave the top soft and let the yolk stay runny. 

 

6.     Kemudian, goreng ikan bilis dan kek ikan hingga garing. 

Then, fry the anchovies and fishcakes until crispy. 

 

7.     Angkat dan ketepikan semua bahan.

Take out everything from the wok and set it outside. 

 

8.     Dengan minyak yang sama, tumiskan pes nasi goreng yang telah ditumbuk tadi sehingga naik bau. 

Using the same oil, sauté the fried rice paste that has been pounded until it is fragrant. 

 

9.     Masukkan sedikit garam dan serbuk perasa.

Add a pinch of salt and seasoning powder.

 

10.  Masukkan nasi (Nasi sejuk atau nasi semalam).

Add the rice (Preferably cold rice or day-old rice).

 

11.  Gaul sehingga sebati.

Mix them thoroughly until it well combined. 

 

12.  Masukkan kangkung.

Add the water spinach.

 

13.  Masukkan semula ikan bilis dan kek ikan yang telah digoreng.

Add the fried anchovies and fish cake back in. 

 

14.  Gaul hingga sekata.

Mix everything together evenly.

Ready to eat! 😚

Cooking's insight 

"Zero waste" dish is another name for Nasi Goreng Kampung. Back in the day, villagers would fry up leftover rice by using whatever they had in the kitchen, such as anchovies, chillies, and veggies. It used common ingredients that can easily be found in the traditional Malaysian kampung (village) households. That's why it's called a kampung. A simple dish, yet it is packed with soul. 

To get that original smoky taste (called wok hei), try to cook nasi goreng kampung on high heat using a carbon steel wok. Make sure the rice is cold and day-old (keep it in the chiller) because fresh rice will make it soggy instead of fluffy and dry like it should be!

You can try going to any roadside stall or warung in Malaysia, and you'll find nasi goreng kampung on the menu. Each cook has their own kind of signature. Some may put petai (stink beans), others may add crispy fried ikan bilis (anchovies) on top, fishball, fishcake and many more. 

Do you have your favourite version of nasi goreng? 

I’d love to hear yours!👀

For full details and step-by-step instructions, just click the link below.
And if you're unsure about any of the ingredients or cooking methods, don’t worry, you can always refer to my translation here. I’ve made it easy for you guys to follow along!😆

https://vt.tiktok.com/ZShxAGM4D/

All credit goes to Che Sayang for the original recipe. This is a translated and adapted version for educational and personal sharing purposes only.