This fried rice is commonly cooked in many houses in Malaysia, the word 'kampung' means village , so one can guess that it is a recipe that hails from the village area. The ingredients used are the ones that are easily available to the villagers. Some of the vegetables used are the one they grow themselves . Fried anchovies and kangkung/water spinach are commonly used for the recipe. But the recipe has evolved in time that many houses has started to prepare with varied ingredients. I have added seafood to my recipe!
2 bowls of cooked rice
3 tbsp fried anchovies,ikan bilis goreng
100gm prawns
100gm squid, cut into rings
50gm chicken meat, thinly sliced (optional)
2 eggs, lightly beaten
200gm water spinach,kangkung ( separate the stems with leaves)
salt to taste
To be pounded
2 nips garlic
6 bird eye chillies/cili padi
2 shallots
1in shrimp paste
Heat wok, saute the pounded ingredients for a minute, then add in chicken meat and seafood.Throw in the stems of the water spinach as well, as it will take some time to soften . Then add in rice and combine it well with all the spices.Add salt to taste. Push aside the rice , and pour in the beaten egg .Leave for a minute, then slowly combine the egg with the rice. Throw in the water spinach and stir to mix. Once the leaves soften,close fire. Mix in the fried anchovies. Dish out and serve immediately .
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