Here is my fried rice again, a Malay version from Malaysia. Main ingredients are fried small anchovies. It is a totally different palette all together compared to the previous Pineapple Fried Rice and Nasi Goreng. Every bite of fried rice comes with the crunch from fried anchovies, so enjoyable!
More elaboration on this dish history. Traditional nasi goreng kampung does not include prawns, they used pound dried mackerel, then later on dried anchovies were adapted. This dish originates from Malayan humble fishing village, the likes include Assam Laksa that uses fresh mackerel.
Ingredients (Serve 3 – 4)
- 1 cup of dried anchovies (Asia Market: €1.50 for a packet, at the fridge section)
- 2 cups of rice (cooked and refrigerated for at least 1 night)
- 12 prawns with or without shell (Asia Market: €9.50 for 1 kg of frozen tiger black prawns)
- 2 free range eggs
- 2 tbsp of light soy sauce
- 1 tbsp of dark/thick soy sauce
- 1 tbsp of belacan (Shrimp Paste) –> Replaced by 2 tbsp of fish sauce (since the flavour is almost similar though not texture wise)
- 1 tbsp of chilli paste or sambal (optional)
- 1 medium white onion, sliced or chopped
- 2 cloves of garlic, chopped
- 1 shallot, chopped
- 4 birds eye chillies, chopped (Asia Market: €1.50 for a big pack of birds eye chillies)
- 1 tbsp of anchovies stock granules (Asia Market: €1.95 for a bottle by Knorr brand; optional)
- Heat up a wok with 1 tbsp of veg oil reasonably hot, scramble the eggs and take them out to set aside.
- Add in 2 tbsp of oil in the same wok, stir fry the prawns until coloured and cooked, take out and leave aside.
- The same with anchovies, add in 3 tbsp of oil to be heated up until it smokes, toss in the anchovies to fry until golden brown. Take them out and set aside. (Pretty tedious, but believe me, it’s worth it!)
- There should be some oil left over in the wok.
- Keep it there, toss in chopped shallots to stir fry briefly. Followed by garlic, before they brown, add in onion.
- If using anchovies stock. Now, add in the stock granules followed by a dash of water to dilute the granules, reduce the stock liquid for 30 secs.
- Then, add in the overnight rice. Break up all rice lumps and stir fry briefly into the ingredients for 1 min.
- Now, add in the above mentioned ingredients (soy sauce, sambal if any, birds eye chillies) to stir in evenly.
- When the soy sauce colour is even on all the rice grains.
- Throw in the cooked ingredients from Step 1 – Step 3.
- Stir fry the rice and ingredients evenly. Add a wee bit of salt to taste if needed (the anchovies are preserved and salted, go easy on salt here).
- Plate it while it’s hot with the prawns on top of the fried rice.