Nasi Goreng Kampung

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the chili paste by blending the chili paste shallots, chili, garlic, and dried anchovies with a splash of water until a coarse paste forms.

   Ca. 5 min.

   Kokkens note: Add a tablespoon of water at a time if needed to help the blender.

2. 2

   Heat vegetable oil in a large wok or frying pan over medium-high heat.

   Ca. 1 min.

3. 3

   Add the main dried anchovies and fry until crispy and golden brown, then remove them from the pan and set aside.

   Ca. 2 min.

   Kokkens note: Be careful not to burn them, as they can turn bitter quickly.

4. 4

   If using, add the chicken and/or prawns to the pan and stir-fry until cooked through, then remove and set aside with the anchovies.

   Ca. 3 min.

5. 5

   Add the prepared chili paste to the wok and stir-fry for 2-3 minutes until fragrant and the oil separates.

   Ca. 3 min.

   Kokkens note: Stir constantly to prevent burning.

6. 6

   Add the day-old cooked rice to the wok and break up any clumps with your spatula.

   Ca. 1 min.

   Kokkens note: Cold, day-old rice works best for fried rice as it's less sticky.

7. 7

   Pour in the soy sauce and oyster sauce, and stir well to combine, ensuring the rice is evenly coated with the paste and sauces.

   Ca. 2 min.

8. 8

   Return the cooked chicken, prawns, and most of the crispy anchovies to the wok, reserving some anchovies for garnish.

   Ca. 1 min.

9. 9

   Add the kangkung or other leafy greens and stir-fry until just wilted.

   Ca. 1 min.

   Kokkens note: Do not overcook the greens to maintain their crunch.

10. 10

    Taste and adjust seasoning if necessary.

11. 11

    While the rice is cooking, fry the eggs to your preferred doneness.

    Ca. 3 min.

    Kokkens note: A sunny-side-up egg with a runny yolk is traditional.

12. 12

    Serve the nasi goreng kampung hot, garnished with the remaining crispy anchovies, a fried egg, and cucumber slices.