Nasi Goreng Kampung (Village Fried Rice)

Nasi goreng kampung is one of my favourite whenever I have a chance to visit a Malay Restaurant. Some mamak stalls do this too but I think this is best cooked by Malay chef because the flavour is totally different. Mamak's chefs do nasi goreng mamak the best (wink). There are many versions available according to the preference of the chefs, some use kale (kangkung in Malay), some use long beans and I like fine beans. 

I used to make a little business selling some Malaysian food to my friends when I was in London and this is the most popular dish in the menu compared to nasi lemak and nasi minyak with ayam masak merah. I am not sure what makes it outstanding, it was the belachan (shrimp paste) perhaps or probably the heat brought by the bird's eye chillies (cili padi). We have not eating this in ages after leaving London and having it again brings back loads of memories. Missing my friends so much now ^^

Ingredients: (serve 4)

4 bowl of cold steamed rice (chinese rice bowl)

100g Fine beans (chopped into 0.5cm pieces)

1 Large onion (finely chopped)

5 Bird's eye chillies (chopped. This is mild, add more to suit personal taste)

4 clove Garlic (finely chopped)

1 1/2tbsp Shrimp paste (crush into fine pieces/powder form using spoon, use more if you light a stronger flavour)

1/2 tsp Turmeric powder (optional)

4 tbsp Vegetable oil

200g Dried anchovies (washed, air dried, fry with 5tbsp of oil until brown and crispy, place on kitchen towel to remove excessive oil)

2tbsp Osyter sauce

1tsp Salt

1/4 tsp White pepper

1-2tbsp Light soy sauce

Steps:

1. Heat a pan at medium heat, add 4 tablespoon of oil and stir fry onions, chopped chillies and chopped fine beans for about 30-40 seconds or until the fine beans becomes bright apple green.
2. Make a well in  the middle and add garlic and stir fry for 5 seconds, add in shrimp paste and stir well. Keep stir frying until the shrimp paste becomes fragrant.
3. Add in cold steamed rice. Stir fry and lightly press the rice using wooden spatula separate the rice. Turn the heat to lower medium. Add oyster sauce, turmeric powder, salt and white pepper into the rice and stir well. 
4. Add 1 tablespoon of light soy sauce and stir quickly. Tastes to adjust if more soy sauce is needed.
5. Reserve 3 tablespoon of fried anchovies for garnish and add the rest onto the rice. Stir well quickly.
6. Ready to serve on plate and garnish with some crispy fried anchovies on top!