I have a thing for petai (stink bean). And I complain that parmesan cheese is smelly. Hah!
When I read Kak Azie's post on Nasi Goreng Ikan Bilis Petai, I was possessed. I love Malay style fried rice. Throw in some crispy ikan bilis and petai, whoah! I can eat a whole kuali of nasi goreng.
I have loads of ikan bilis in the fridge, a gift from my mum. As you know, I have a lot of ancient things in my fridge. I can't remember how long ago my mum gave me the ikan bilis.
So. I took a leap of faith and figured out that since ikan bilis is dried, it should last a long time. Besides, I was going to fry it in hot oil, whatever bacteria present would be killed.
And since I still haven't got a new blender (it's actually on the way, bought online from Lazada. I think I might be addicted to online shopping, God help me), I had to pound the spice paste by hand. Thonk, thonk, thonk. I even had to switch hands, left, right, left, right...
Then there was the job of frying the ikan bilis. The end result? One of the most delicious nasi goreng I have had in a long time.
Nasi Goreng Ikan Bilis dan Petai
Recipe source : Adapted from Azie Kitchen
- 1 big bowl overnight cooked rice
- 1 cup petai, each bean cut into two (small ones leave whole)
- 1 cup ikan bilis, fried till crispy
- 2 eggs, lightly beaten
- Fish sauce to taste
Spice paste (pounded)
- 6 red chilies
- 1 green chili
- 5 green cili padi
- 5 shallots
- 5 cloves garlic
1. Heat oil in wok and briefly fry the petai, about 1 minute. Remove and set aside.
2. Saute the spice paste until aromatic and cooked through.
3. Push spice paste aside and add beaten eggs. Scramble the eggs until set.
4. Add rice and stir fry until well mixed and heated through.
5. Season with fish sauce to taste.
6. Add petai and ikan bilis, toss to mix. Serve.
Kak Azie's tip : To keep the ikan bilis crispy, add them after the rice has cooled down (slightly warm).