Nasi Goreng Kampung Recipe from Sambal Shiok: The Malaysian Cookbook

Recipes excerpted from Sambal Shiok: The Malaysian Cookbook by Mandy Yin. Reproduced by permission of Hardie Grant

Nasi Goreng Kampung: Anchovy Fried Rice

Serves 2

This is a variation of the perennial favourite, fried rice. It is a take on nasi goreng kampung (village fried rice), a dish I have often had at Malay hawker stalls where ikan bilis (dried anchovies) are a key component. Eating this always takes me back to the Malay uncle pumping out nasi goreng like there’s no tomorrow at the hawker centre at Batu Ferringhi, Penang. To make the recipe vegetarian, simply leave out the ikan bilis and add salt, to taste, at the end of the cooking process.

Ingredients 

4 tbsp oil

100g (3½oz) onion, finely chopped

2 tbsp dried anchovies / 2 anchovy fillets from a tin

2 garlic cloves, finely chopped

100g (3½oz) white cabbage, finely shredded as if for coleslaw

4 eggs

400g (7oz) freshly cooked rice or leftover rice, warmed up in a microwave

2 spring onions (scallions), finely sliced

1 red chilli, finely sliced

Seasoning

2 tbsp light soy sauce

2 tbsp oyster sauce

½  tsp ground white pepper

Instructions 

1. It is vitally important that all of your rice and vegetable preparation is done before you start to cook. Keep the wok on the largest stovetop over the highest heat for the entire process.
2. Add the oil to the wok and place over the highest heat until it is smoking. Add the onions and dried anchovies/anchovy fillets. Fry until the dried anchovies are a light golden colour or anchovy fillets have disintegrated and the onions are starting to turn translucent, then add the garlic and cabbage. Stir-fry for 1 minute.
3. Push the ingredients to the side of the wok, leaving a small corner empty. Crack your eggs into this empty corner, leave for 5 seconds, then stir-fry to scramble.
4. Add in the rice and seasonings. Stir to incorporate everything and stir-fry for 5 minutes. Fry for longer if you prefer your rice to have crispy bits. Garnish with spring onion and fresh-cut red chillies.

London-based Malaysian Mandy Yin is the chef-proprietor of Sambal Shiok Laksa Bar, one of the hottest Malaysian restaurants in London. Her first cookbook, Sambal Shiok published by Hardie Grant is heartfelt, authoritative and an “ode to Malaysia”, as Mandy Yin shares. Sambal Shiok Cookbook is a soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things.

Her journey started in 2013 as a humble street food stall owner and her story is one of grit, tenacity and that anything is possible if you’re focused, even if your first step begins small.