Nasi Goreng Kampung

Here is a quick fried rice cooked in our Malaysian style. Nasi goreng kampung (literally translated as village fried rice) is what my husband and I always order when we eat out in a stall and want fried rice. It's a simple enough meal to make if you have all the ingredients but you can change the vegetables to green beans, french beans or peas. Likewise, use chicken instead of prawns. The key item that makes it nasi goreng kampung is the ikan bilis (dried tiny anchovies)

Ingredients:

1 medium onion, chopped

5 pips garlic and 2 cm ginger, pounded to paste

overnight refrigerated cooked rice for 5 pax

2 hand-full cabbage cut largely or suitable green leaves

1 medium carrot, grated

2 hand-full of ikan bilis, wash, drained and fried till only slightly crisp

hand-full of fresh prawns, peeled and de-veined

a bunch of chives, chopped

2 tbs fish sauce

1 tbs dark soy sauce 1 ikan bilis cube (optional - but cut back on salt if you use this. Look for cubes without MSG.)

salt and finely ground pepper to taste

chilli flakes to suit hotness 4 eggs

Method:

1. Lightly scramble the eggs and keep aside (don't over cook). Alternatively, you can make thin egg crepes, the roll them and cut into strings.

2. In a separate wok, add 2 tbs cooking oil (don't use olive oil) and fry the ginger and garlic paste. Then add onions and fry till fragrant

3. Put in carrots and fresh prawns, cook till prawns turn pink

4. Add the ikan bilis cube and ensure that it is combined into the vegetables and prawns.

5. Then add the cooked rice and cabbage.

6. Add the 2 sauces and cook till rice is well coated for flavour.

7. Add the chives, fried ikan billis and pepper and cook for another 2-3 minutes.

8. Include salt and chilli flakes to taste and for hotness.

9. Turn off the heat and leave covered for 10 minutes before serving.