Nasi Goreng Kampung

Ingredients

• 5 Small onions
• 5 Garlic cloves
• Cili padi kampung (bird’s eye chilies) (10–15 chilies)
• Ikan bilis (dried anchovies) (A handful)
• 1 inch Belacan (shrimp paste)
• Cooked rice (Amount not specified)
• 2 Eggs
• Kangkung (water spinach) (Amount not specified)
• 2 tbsp Real Rich Niqata fish sauce (Anchovy fish sauce)
• Salt (To taste)
• Fried ikan bilis (fried anchovies) (For serving; amount not specified)

Steps

1. 1

   Keep the fried ikan bilis aside for serving. The source does not specify the amount of oil or frying time.

2. 2

   Pound or crush the small onions, garlic, cili padi, belacan, and a handful of ikan bilis into a coarse spice paste, following the method shown in the source.

3. 3

   Heat oil in a wok or large frying pan. Add the pounded paste and sauté until fragrant and the oil separates from the paste.

4. 4

   Add the eggs and stir them into the spice mixture until cooked through.

5. 5

   Add the kangkung and stir-fry it with the egg and spice mixture.

6. 6

   Add the cooked rice and toss everything together until evenly coated and heated through.

7. 7

   Add 2 tablespoons of Real Rich Niqata fish sauce and salt to taste. Stir well to distribute the seasoning.

8. 8

   Serve the nasi goreng kampung topped with the reserved fried ikan bilis.

Notes

The source does not specify the quantity of cooked rice, kangkung, frying oil, or fried ikan bilis, nor does it provide exact cooking times or heat levels. The transcript indicates that the spice mixture is sautéed until the oil separates before the eggs and remaining ingredients are added.

Nutrition per serving

• main
• fried rice
• Malaysian
• spicy
• quick meal
• stir-fried
• seafood
• dairy-free