Yay! Carb fest! hee..hee..hee... If I am going to have a cheat day with rice, it might as well be a nasi goreng and better still, not any nasi goreng but Nasi Goreng Sambal Belacan.
Before we get to this fried rice, let me show you my latest stash of cookbooks (yes, I did it again).
At RM5.00 each, I could not resist. And yes, for the past few evenings after that, I indulged in my bad habit of flipping thorough the books before bedtime to admire the pictures and fantasize about which dish I was going to cook.
Besides the Cap Bunga Rose curry powder, my mum also gave me a very vital ingredient - belacan!
I love this belacan because not only does it taste (and smell) good, it comes in very convenient portions in the the size and shape of marbles. Mum bought me two packets which should last me a long time.
What I like about referring to cookbooks (even though I already know how to cook a certain dish ) is that often, I learn something new.
An ingredient that was included in the recipe for this Nasi Goreng Sambal Belacan is kafir lime leaf, something I would not have thought to add to fried rice.
The addition of the very aromatic leaf took this nasi goreng up a notch in the taste department. I added one leaf as per the recipe but I think I will add one more the next time as I loved the flavor.
Nasi Goreng Sambal Belacan
Recipe source : Adapted from Nasi by Chef Norzailina Nordin (page 19)
- 2 bowls of cooked rice
- 5 long beans, thinly sliced
- 2 tbsp kicap manis
- 1 kafir lime leaf, thinly sliced (to put 2 in future)
Pounded ingredients :
- 2 tbsp dried prawns, soaked and rinsed
- 1/2 big onion
- 2 belacan kampung (approximately 1 tbsp belacan)
- 1 tablespoon blended chili (or use fresh red chilies and pound with the above ingredients)
1. Heat oil in wok and saute the pounded ingredients together with the blended chili until aromatic.
2. Add kicap manis and rice. Stir fry until rice is evenly coated with sauteed ingredients.
3. Add sliced long beans and kafir lime leaf. Continue to fry until all the ingredients are well mixed.