Saturday, July 20, 2013

Nasi Goreng Belacan Ikan Bilis (Shrimp Paste Anchovies Fried Rice)


Believe me when I say that belacan/ fermented shrimp indeed is sort of a must for our Malaysian sambal dishes (Sambal Petai/Stink Beans Ikan Bilis/Anchovies, Kangkung/Water Spinach Belacan, Belacan Fish Sambal & Otak-Otak). One which we have already spoken about (Sambal Belacan) and has already been showcased in other dishes as well (Lam Mee, Hokkien Mee & Nasi Dagang). Now, between the various types of belacan (Grilled Belacan Fish & Sotong Sambal Petai), Malacca belacan is regarded as the best among the rest. At least for me though. Something is magical about how it is made and sold as big blocks, to keep the belacan fresh for the longest time, cut into pieces, dry in the sun and store in the fridge. Before adding into dishes, roast it up to release its somewhat strong smell and a small piece is enough because of its saltiness. Additionally, taste the dish first before adding salt. Otherwise, an over salty dish is just a waste.


For this Nasi Goreng Belacan Ikan Bilis (Shrimp Paste Anchovies Fried Rice), belacan obviously is the main highlight (Spicy Seafood Fried Rice), the other of course is cooked white rice, aka leftover rice (Minced Lamb Potato Fried Rice, Nasi Goreng Tom Yum, Nasi Goreng Ikan Bilis & Chinese Fried Rice), then we need a good handful of ikan bilis/anchovies (Ikan Bilis Mee Hoon Soup, Brinjal Ikan Bilis, Potato Anchovies & Tapioca Ikan Bilis) and chillies forever is the splendor to a Malaysian dish. This fried rice, ohlalala, is the true Malaysian calling and always a favourite rice dish (Laksam Noodles, Nasi Lemak Prawn Sambal & Ikan Asam Pedas). Let's tuck in now everyone! Pow-Wow!

Ingredients
3 cups cooked white rice
3 tbsp tiny anchovies -soaked and rinsed
5 shallots - sliced thinly
5 garlic - chopped
10 long beans - sliced into tiny rings
Spring onions for garnishing - slice
4 tbsp oil
Salt (only if needed)
To blend/ground or use the sambal belacan.
5 fresh red chillies
1/2 inch belacan - roasted

Method
In the heated oil, fry anchovies till crispy.
Remove and keep aside.
In the same oil, sauté shallots and garlic.
Add chilli-belacan paste and stir.
Add rice and stir all together.
Lastly add anchovies and long beans.
Give a good stir and remove from heat.
Show some love by trending alongside "cook with nava-k" on every other social media please!!


Kindly Bookmark and Share it:

37 comments:

  1. Hi Nava, your belachan fried rice is extremely good. I can practically smell the fragrant scene in JB. :))

    Very very appetizing one pot meal, guess I need 2 plates, please!

    Have a wonderful weekend.

    ReplyDelete
  2. Oh, you made your own blend of chilli + belachan! I can see that you made a few containers for storing for future use! What an effort!

    ReplyDelete
  3. Wow!Belacan bloks,the best that i have tasted so far are the belacan from Kg Kuala Nyalau,Bintulu
    because they have abundance of shrimps during the season where the sea could be seen turning reddish!

    ReplyDelete
  4. Fried rice looks very very inviting and tempting. Lovely and quick super delicious...

    ReplyDelete
  5. I love nasi goring vegetarian version, would love to make that paste. looks awesome.

    ReplyDelete
  6. Wow, this fried rice is so attemting, i like this.

    ReplyDelete
  7. Oh yum. I can see how flavorful this fried rice is. I grew up with shrimp paste and love that distinct flavor (not my kids though...lol). My hubby and I would definitely enjoy this fried rice.

    ReplyDelete
  8. Looks so tempting. This rice must be really spicy

    ReplyDelete
  9. wow..fried rice looks yummy..lovely clicks

    ReplyDelete
  10. this looks so good ! interesting recipe Nava !

    ReplyDelete
  11. nasi goreng from indonesia,,i like nasi goreng.Denny blogspot,,Please visit & support me back teman. THX & BW.

    ReplyDelete
  12. Ohh, I love fried rice, any combination works just fine, I would say fried rice is one of those fool proof recipes for sure.
    I remember this ingredient belecan in many of your recipes. Also I learned something about belecan from your post, good to know!
    Your fried rice look perfect and appetizing. The paste is a good idea, I have never added red chilli in fried rice, I must try that to see how the flavor of the rice turn out to be! Also looks like no sauces required, so a natural taste, good one.

    ReplyDelete
  13. Fermented shrimp ,I have not heard of it before .This is such an interesting recipe.

    ReplyDelete
  14. Shrimp and fried rice is one of my favourites and this combo just looks heavenly...can wait to try it over.

    ReplyDelete
  15. I'll love that paste...you know how it is with us. We loved fermented fish and shrimp would taste lovely too. Most tempting meal on your plate!

    ReplyDelete
  16. One of my fav is nasi goreng ikan bilis
    Hmmm mayb next time I will add done bekacan to make it more fragrant

    ReplyDelete
  17. Gosh, u're killing me with this dish! My family likes to go to a Muslim/Indian coffee shop to order their Ikan Bilis Fried Rice cause it's real yummy. Love the addition of Belachan!

    ReplyDelete
  18. The fried rice looks very delicious. I love the Belchan flavour in cooked food but before cooking the smell makes me really sick. I have brought these belchan block twice from the supermarket & the moment I get that strong fishy smell I dont cook with them. Although I love to have it outside in the food outlets.

    ReplyDelete
  19. Fried rice is my moms's special and my favourite,your looks so colorful and yum ! Though Belachan is something new to me :) Lovely clicks too Nava :)

    ReplyDelete
  20. Nava this new version of fried rice looks good. Is Belacan the same shrimp paste that is used in most Singaporean or Malaysian dishes. I made sambal fish that called for shrimp paste but instead I used fish sauce. I have heard a lot of praise for shrimp paste from others as well. Now I have to look for it in the Asian grocers.

    ReplyDelete
  21. Love your fried rice version.. Tempting clicks.. I have seen sambal in indian grocery. Never tried a recipe with it..

    ReplyDelete
  22. Hey Nava the rice looks great..:-) I am still to get used the Belacans :-)

    ReplyDelete
  23. The ingredients are new to me and the dish looks amazing. Such an irresistible dish

    ReplyDelete
  24. You rightly said that the smell can be overpowering for some people. I can't imagine dried or fermented shrimp or fish for that matter. However, I believe I would enjoy it in this delicious looking nasi-goreng. Perhaps its strong flavors would get mellowed along with the other ingredients.

    ReplyDelete
  25. Your food always looks so tasty, I wish I was your neighbor.

    ReplyDelete
  26. very colorful nava.. like ur version here..

    ReplyDelete
  27. oh!this looks great and colourful....this belacan cubes are new to me

    ReplyDelete
  28. You know Me, I'm a big fan of rice, I wish I have belacan here to make this simple and tasty fried rice,YUMMY :)

    ReplyDelete
  29. I have heard a lot about fermented shrimp but yet to try it out. Love your fried rice. Its just so vibrant and mouthwatering. I could eat it out of the screen:-)

    ReplyDelete
  30. your recipes are extremely with a change, love the flavors and combinations...

    ReplyDelete
  31. Wow! This is definitely one of my favorite and of course sambal belacan is the paste that i love to add for nasi goreng and mee goreng. Very colorful rice !!!

    ReplyDelete
  32. wow, looks so wonderful. Never used shrimp paste. But i guess it would be worth having one.

    ReplyDelete
  33. Wow, that looks like my kinda dish.. I have never tasted shrimp paste, but wud love to try on some soon !

    ReplyDelete
  34. good recipe for me to put my recent belacan purchase to good use. Not sure why I bought them since I hardly cook with belacan.

    ReplyDelete
  35. Looks so tempting.. Drooling here..

    ReplyDelete
  36. I know its taste...your homemade one will be super yum...

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...