Nov 07

Nasi Goreng Kampung

Nasi Goreng Kampung7





‘Nasi Goreng Kampung’ … I don’t think there is a proper English translation for the name, but for anyone who has tried it before you will know that none is necessary. To put it loosely, it means provincial-style fried rice; and rightfully so for this is the kind of recipe that no one writes about or publishes, yet it encompasses all the goodness and comfort of proper Malay homestyle cooking. In every household there is a different way of preparing this dish so today I present my way.



This is a spicy dish that is usually cooked using birds eye chillies, in which case it will then be called ‘Nasi Goreng Kampung Chilli Padi‘ to highlight the fact that what you order will probably knock your socks off. An indirect warning label of sorts. However, I am not too crazy over foods with too much heat, so today I only used regular chillies and a jar of sambal oelek (ground chilli paste).



Another highlight in this dish is the fried anchovies … oh man, it’s the best! Tiny anchovies can be found at your Asian supermarket. They come sun dried and sealed in plastic packets. Some fish are left whole; head and guts intact, and you will then have to clean them yourself when you get home. Others come already cleaned and ready for cooking. If you cook with the guts and heads still on it imparts a rather bitter taste to your food, which isn’t very pleasant at all. For this dish, the anchovies are fried in oil until crisp then set aside to drain on paper towels until ready for use. Watch your oil temperature and DO NOT burn the fish. They should be crispy, not burnt.




Nasi Goreng Kampung


  • 3 large shallots
  • 2 cloves garlic
  • 1 cup chopped greenbeans
  • 2 large chillies or 2 birds eye chillies
  • 2 whole eggs
  • ½ cup fried baby anchovies
  • 3 cups cooked day-old rice
  • 1 tbsp belaccan (fermented shrimp paste)
  • handful dried shrimp (udang kering)
  • 2 tbsp sambal oelek
  • 1 tsp salt
  • peanut oil for frying




**The shallots, garlic, shrimp paste, dried shrimp, sambal and chillies are all placed in a blender and pulsed to form your paste.


In a frying pan, heat oil and start off with the green beans and whatever veggies you desire.


Nasi Goreng Kampung2






Toss the veggies for a minute or two until they soften. Then add in the sambal paste from the blender.


Nasi Goreng Kampung3





Once again, watch the temperature of your pan … you want to sauteé the sambal paste to release the aromas, not burn it. When that is done crack the eggs in and fry them up. Push them all to one side of the pan to create room for the rice.



Crumble in the day-old rice into the pan and quickly move it around to coat the grains with the oil. It is important to use day-old rice because freshly boiled rice contains far too much moisture and will turn to mush in the pan. Slowly incorporate the sambal and the fried (scrambled) eggs in with the rice. Turn up the heat to high and keep the rice moving to dry up any excess liquid.




Nasi Goreng Kampung4





Just before serving, mix in the crispy anchovies and you are done. Adjust your seasoning only after you have added the anchovies because they do carry quite a bit of salt on them.




Dish out onto serving plates and enjoy your trully Malaysian dish. Not all versions will be the same, but similar. Some may include fresh prawns and bits of chicken, but really less is more here. If you are ever in Kuala Lumpur it’s probably handy to note that not every food shop will sell you nasi goreng kampung … you need to know where to go. This is a predominantly Malay dish therefore you should look in Malay eateries or at certain ‘mamak stalls‘. Be forewarned tho, this dish comes spicy by default; if you are not up to the challenge then make sure you tell the waiter you want a version with less chilli. Some crazy people (my friends included) often accompany their fried rice with an extra dollop of sambal on the side, an insane practice they all seem to be very proud of. If no sambal is available then they will simply order a plate and say, “… make it extra spicy, please!”



Well this is my take on the special Malaysian fried rice … beginners level (heat wise). Do give it a try,and to all my fellow Malaysians living overseas, if you have a craving for home food, then this one has your name written on it.



~ Enjoy ~




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