traditional fried rice ( nasi goreng kampung )

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Servs: 4

Nasi Goreng Kampung a type of fried rice, traditionally flavored with pounded fried fish (normally mackerel), though recently fried anchovies are used in place of it.

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  • add   1 bowl Cooked Rice (long grain rice)
  • add   1/2 cup Boneless Chicken
  • add   1/2 cup fried Anchovies
  • add   Salt & Sugar to taste
  • add   For the sambal-grind into a paste:
  • add   5 dried Chillies (soak in water)
  • add   2 cloves Garlic
  • add   1/2 - 1 in Belacan (shrimp paste)
  • add   6 Shallots
  • add   1/2 in fresh Turmeric
  • add   Enough Oil to saute the sambal
  • add   For Garnishing:
  • add   Shredded Cucumber
  • add   Fried Crisp Shallots
  • add   Chopped Spring Onions


  1. Method For Sambal:
  2. Heat up enough oil in low flame, add in the sambal paste and saute until oil surface.
  3. Dish out in a bowl.
  4. Method For Dish:
  5. In a wok add 2 tbsp oil, add boneless chicken and stir fry add in cooked rice, stir-fry until the oil coats the rice nicely.
  6. Add the sambal, salt, sprinkle some water and stir the rice nicely. Close the fire.
  7. Add in the anchovies and mix.
  8. Dish into a plate and garnish with cucumber, crisp shallots and spring onions

NoteJust A Note

stefwozniak 08:43, 30 Jul 2008

Thought this recipe was cool and just wanted to let you know. Does this nasi goreng need an egg as well? or does it taste good without egg?

ChefsugNote From The Chef

sherwina_10 03:26, 03 Oct 2007

Nasi Goreng Kampung is a kampung style fried rice very spicy and hot. The sambal recipe can be made double and kept in the fridge up to 1 month. You can also use the sambal for fried egg noodles or fried vermicelli (mee hoon).

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