Tuesday, March 16, 2010

Kampung Fried Rice/Nasi Goreng Kampung

Kampung Fried Rice, also known as Nasi Goreng Kampung Fried Rice among us Malaysians. Kampung fried rice basically means village style fried rice. Our village, our those days villages where all of us Malaysians lived as one big harmonious family. No racial disparities until, I better not say saying. Or maybe let me say that new policies thereafter actually drew many lines between the different races in Malaysia. Sadly. Unfortunately. Are you asking me if I will migrate like Malaysians who already have, others are on the verge and the rest are trying very hard to uproot their Malaysians roots to Australia primarily, next few choices are New Zealand, US, UK and Canada? Nope. I am staying put. Why should I give up my Malaysian born and bred Malaysian rights? After all, life is the same across the board. The reality to the daily grind for money of course, furthermore if I am kicked out from those countries, I may end up in the dark hole and for a typical Malaysian like me, nothing like our Malaysian food. The logic and reasoning. Take this Kampung Fried Rice as an example. Sure, you can replicate it even if you are in other parts of the world, but nothing like ingredients from our Malaysian ground. Cheaper and more authentic. Got it? I hope so.

Lemme now move on to making this fried rice. Obviously, there is no right and wrong. It all depends on ingredients you prefer, but I reckon, generally, you will still need ikan bilis/anchovies and chillies. The rest of the ingredients were pretty much my selection. Alright. I know. Stop rubbing it in. Not the best visuals, still, I can assure you that Kampung Fried Rice is a true and typical Malaysian delight. See you guys next time. Take care love. 

3 cups cooked white rice
1 medium size squid  - clean and slice
3 tbsp ikan bilis/anchovies - soak (10 mins ) and snip into smaller pieces
1 medium size onion  - sliced
3-4 chilli padi/birds eye chillies/red chilies - sliced (optional)
10 french beans (sliced)
2 sprigs of coriander leaves - sliced thinly
1/2 tbsp blended/grounded dried red chillies/chilli paste
Oil - as needed
Salt to taste.
Heat enough oil in a large wok. 
When heated, fry anchovies till crispy and crunchy.
Remove and keep aside.
Leave about 3 tbsp oil in the wok.
Put in onion, squid and blended chilli.
Fry for about 2 to 3 mins.
Add rice, birds eye chillies, French beans and salt.
Stir and fry for 4-5 minutes to mix and coat rice well.
Lastly, add coriander leaves and fried anchovies.
Stir a couple of times and remove from heat.
Optional - pair with cucumber slices, tomato slices and fried rice.

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