Monday, 21 August 2017

Nasi Goreng Sambal Belacan


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)

Ingredients :
- 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)

Method :
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.

36 comments:

  1. Morning PH..
    Hades silap mai pagi² b4 bf..kan dah terliur tgk Nasi Goreng tu.Tengah lapar plak ni.
    Owh PH pun guna serbuk kari Bunga Ros jugak ya..ai pun guna brand tu jugak..tambah rempah masak siket..mmg lain betul aroma kari yg terhidang

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    Replies
    1. Hi Lina! Serbuk kari Bunga Rose tu ada kelainan. Sedap.

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  2. Wow, pass me your plate of nasi goreng! Looks delicious!

    ReplyDelete
    Replies
    1. hee..hee..you will want two plates!

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  3. Yes, if I want a carb overload, there's nothing better than a fried rice (and is that more carbs I see in the first photo of potatoes? Hehe! ;) Ah, and I see a dollop of sambal lebur too. That kaffir lime leave is good in a Thai-style mee siam, I love the fragrance it brings too :)

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  4. Hmm. Could smell the fragrance from your kitchen!!

    Sambal gives that extra taste to the already tasty fried rice.

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    Replies
    1. Cannot diet with those type of food :(

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  5. The belacan kampung that you got here, 'Tanpa Pewarna Tidak Gatal' caught my eyeslah. Don't know why I need to laugh when I read it ^_^ My mind sometimes suka sangat goes somewhere very far awaylah! Hahaha!

    Aiyah! You still collecting cookbooks huh nowadays? I also collect recipes -copy and paste and print and keep! I have many files I tell you....

    By the way, I am also good at fantasizing what to try and end up never try any of the recipes that I have ^_^

    ReplyDelete
    Replies
    1. hah..hah.. you are thinking of the other meaning :D I am making an effort to actually cook from those books so as to justify paying for them.

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  6. Yes, I do fry rice with belacan too - will surely bring the taste to a whole new level.

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    Replies
    1. It's the best ingredient for fried rice if you ask me.

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  7. ah so this is your recommended belacan brand. kafir lime leaves must be sliced very, very, very thinly to prevent interfering with the fried rice because the leaves can be quite coarse but I like its taste too - will lift up the taste of the fried rice.

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    Replies
    1. The leaves are fibrous and I learnt a lesson from an earlier dish. So now I make sure they are very thinly sliced :)

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  8. Belacan Fried Rice! Sedap dimakan!! Can imagine the fragrance now.. with belacan and fried prawns.. memang sedap!! No eggs for this fried rice? Good, next time I run out of eggs, I can just just fry like what you did.. I have all the ingredients now in my fridge except for rice! hahaha... Must go buy tomorrow...

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    Replies
    1. Most times I don't add eggs to fried rice because I find they make the rice soggy.

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  9. kaffir lime leaves sound like a great addition to fried rice! i wonder if they would do equally well with fried noodles ... maybe bee hoon :) btw, this looks like it could be you (though maybe cooking instead of eating): https://me.me/i/thoughts-constant-eater-what-can-i-eatthat-was-nice-what-16890208 :D

    ReplyDelete
    Replies
    1. hah..hah..thanks for that link. It really sounds like me!

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  10. I love carbs. Pasta is my addition though, but I imagine the craving is similar to rice.

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    Replies
    1. I love pasta too! Am thinking of having baked pasta :)

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  11. The only chili I like is sambal (another one would be Nando's chili sauce, so your sambal belacan fried rice very attractive to me:)

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    Replies
    1. Then you will enjoy this nasi goreng very much!Q

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  12. I am very curious to try this Belacan Kampung as I understand that they need to be good in order to make the cooking tasty & harum! I always had to buy the famous Cheong Kim Chuan brand from Penang for my Singaporean contacts. They claimed that one is good and clean.

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    Replies
    1. I will keep your favorite brand in mind if I run out of the belacan kampung.

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  13. Sama menu kita... nasi goreng! Jom tukar sepiring PH...hiks!

    ReplyDelete
    Replies
    1. Boleh, Amie! Dua piring, ya? hah..hah..

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  14. Wow..nasi goreng PH, canrikla.
    Nasi goreng ringkas tapi ramai yg suka.

    ReplyDelete
    Replies
    1. Thank you, ticer :) Nasi goreng yang ada belacan yang paling best bagi PH.

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  15. I tak pernah buat nasi goreng guna dried prawn LL. I selalu guna ikan bilis, disamping belacan, cili api, bawang putih, bawang merah, telur dan sos tiram...ala ala nasi goreng kampung gitu!

    ReplyDelete
    Replies
    1. Try lah letak dried prawn, Hainom. Sedap tau, ada kelainan.

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  16. Must try that belacan the next time I balik kampung.

    ReplyDelete

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