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Nasi goreng kampung

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Taste of Asian Food


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If you like fried rice, you must not miss the Indonesian and Malay version called nasi goreng.


What is nasi goreng?


Nasi goreng means fried rice in Indonesian and Malay language. It is cooked with a chili paste consisting of bird’s-eye chili, shallot, garlic, belacan (a local shrimp paste), and anchovies.


In this article, I will explain how to prepare the nasi goreng famous in Malaysia called nasi goreng kampung (village fried rice).


The taste of this nasi goreng is entirely different from other Asian and Chinese fried rice, with the use of the chili paste, kangkung (water spinach), and ikan bilis (anchovies).


Recipe: ( Please refer to the blog post for complete information: )


Ingredients for paste (A)


  • 4 cloves garlic
  • 1 tbsp fried anchovies
  • 10g (0.3 oz) of belacan
  • 6 bird’s eye chili (red and green mix)
  • 4 shallots, about 40g


Other ingredients (B)


  • Cooking oil
  • 60g (2 oz) Kangkong (water spinach) 
  • 50g (1.75 oz) long beans
  • 10g (0.3 oz) ikan bilis (about one handful)
  • 100g (3 oz) chicken breast meat 60g, cut into dice
  • 2 egg
  • 300g (10 oz) cooked rice


Seasoning (C)


  • 2 tbsp kicap manis (Indonesian sweet soy sauce)
  • 1/4 tsp ground white pepper
  • 1 tsp sugar
  • 1 tsp salt




- Remove the head and gill of the anchovies. Rince. Drain. Dry on kitchen towel


- Fill the pan/wok with 1/4 of cooking oil. Deep-fried the dried anchovies in hot oil until crispy. Put on a kitchen towel to remove excess oil. Set aside or keep for future use.


- Blend ingredient A. Then saute in the remaining oil after deep-frying the anchovies.


- Add the chicken cubes. Stir-fried over medium heat until the chicken is cooked. Remove from the wok.


- Add some oil to stir-fry the cooled and dried cooked rice over low to medium heat for one minute. Push the rice to the side of the wok.


- Add two eggs. Scrambled the eggs until it is nearly cooked. Then push the rice back to the center and combine with the eggs.


- Return the chili paste and chicken to the wok.


- Add the long beans and kangkung.


- Season with C.


- Turn to high heat to stir fry for half a minute.


- Dish out and serve.



Source: Taste of Asian Food. Reproduced with permission.