Village Fried Rice by Wikipedia
Village Fried Rice is also known as Nasi Goreng Kampung in Malay Language.
A simple fried rice that is popular among the village people in Malaysia.
When dinning at Chinese and Malay restaurants, you will definitely find Village Fried Rice ( Nasi Goreng Kampung) in the menu list.
It is one of the staple rice meal in Malaysia besides the famous Coconut Milk Rice ( Nasi Lemak ).
However, you have to be informed that this Fried Rice is different, not as innocent as it seemed.
It is spicy, loaded with lots of fried anchovies, chopped long beans, chicken fillets, a few shrimps , chopped cabbage leaves and green chillies ( cili padi ) .
Here is the recipe for Village Fried Rice ( Nasi Goreng Kampung )
Ingredients:
Garnish:
Stir fry the ingredients before adding in the sauces by peachurple
Method:
Green chillies ) cili padi) by pixabay
Green Chillies
Green chillies which are small in nature size but it is extremely spicy alike wasabi ( Japanase spicy paste).
Unlike its’ Red Chilli cousins which are bigger and bright red in color, Green Chillies (cili padi) seeds are spicy when it touches your tongue.
Remember to wear a plastic glove in your hand, before cutting and removing the green chillies ( cili padi).
Since it is spicy, rubbing for itchy eyes or nose with your bare hands stained with the green chilli juice would drive you crazy with the stinging sensation for 20 minutes!
overnight rice by peachpurple
Overnight Rice
Use overnight rice because it is cold and dried up.
Freshly cooked white rice is not suitable for stir fried rice as it will clump into a ball and stick to the side of the wok.
Furthermore, your fried rice will turn out sticky and damp .
Usually, overnight white rice chilled in the fridge are dry ( less water retain in the rice ), brittle ( easily separated like bread crumbs) and taste fluffy ( light in weight ).
The color of the fried rice is dark brown or orange in color instead of white because you will be using “Belacan Powder ” – prawn paste and dark soy sauce.
Dried Anchovies
Locally, anchovies are known as “Ikan Bilis” in Malay Language.
Anchovies are small oily fish that are found in salt water oceans.
They are very small in size, the bones are fragile and tiny that you can’t even remove them.
Anchovies are usually sold in dried and salted form in the wet market or supermarket.
They are as expensive as dried shrimps.
Anchovies are briefly washed under running tap water, NOT SOAK with water.
You have to retain the salty fish taste in order to bring the aromatic flavor into your stir fried rice dish.
Belacan block by wikipedia
Belacan
Belacan is the Malay word for “dried shrimp paste”.
Raw belacan gives highly awful smelly odor which is why you could find flies buzzing around it.
It is used to enhance the flavor of Malay and Nyonya recipes.
When belacan is toasted or grind into powder form, it smells delicious, especially when it is pounded together with fresh red chillies, onions and garlic to become “Sambal Paste”.
Most local chefs and housewives prefer to use raw belacan instead of belacan powder because it gives the exceptionally fragrant smell of “Sambal” that is spicy and tasty that goes well with meats, fried rice or noodles and seafood recipes.
Copyright allrights reserved by peachpurple
photos by peachpurple and pixabay
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View Comments
Wow, you really make me hungry.
I think this will go well with a pot of Tom Yam soup. Both are spicy.
I bet those who have this combination for dinner will have to stay in the toilet longer the next morning.
http://172.104.9.193/members/jhsayyar/
yes, overnight cooked rice is the main ingredient and the spice makes this fried rice super delicious
I like that image with green chillies - pretty large images you have here.
Who says villagers are innocent? :grin:
@bestwriter/
I tried to change the image pixel.
Originally it was 2500 pixal, I had reduced to 900 pixel, still large.
It is hard to imagine how big or small the image appear because I can't even preview them.
Sorry, cili padi should be small.
@scheng1/
really? You do eat Nasi goreng kampung with tom yum soup?
That sure are going to spice up your tummy for sure!
Tom yum soup goes well with white rice.
Nasi goreng kampung should go well with bull eye egg or fried chicken
It is delicious because it is coked with old pattern and old is gold is said. I like it most and make every Friday at home. Village style fried rice, otherwise known as Nasi Goreng Kampung is a Malay style fried rice.
It is commonly cooked using leftover rice. However, you can also use freshly cooked rice as well. Just be sure the rice is thoroughly cooled. Long beans, water convolvulus (kangkung), dried prawns and shrimp paste, which are always featured in Malay cooking are used together in this Malaysian style fried rice dish.
Cooking this dish is pretty easy. First, pound or blend the spices. Then, just heat up a wok with cooking oil and fry the blended ingredients till fragrant.
Add the peeled shrimp, vegetables and crushed chillies. Fry till just cooked. Lastly, add the cooked rice and seasonings. Stir fry till thoroughly mixed and cooked through. And we’re done! Serve immediately garnished with some fresh cut cucumbers and prawn crackers.
You can use dried anchovies instead of dried shrimps for this recipe.
The ground paste can also be ground using a mortar and pestle. If time does not permit, using a blender is perfectly fine. Just make sure the paste is coarsely blended and not too fine.
You can adjust the amount of chillies used according to your preference.
If using water spinach (kangkung) be sure to use only the tender leaves and the top part of the stem. Discard the stems closer to the roots as this can be quite tough and chewy.
hi there writer, looks good in photos and sure the taste is nice too, thanks for the recipe and the photo, i like to cook an dlearn anything with photos
that is best, is it as tasty if we make it with little less chilli or that was your original recipes as i know that there are things if you change anything in teh recipes then you can find that whole recipe and food taste is not good