Classic Nasi Goreng Belacan
Hidangan tradisional · Malaysian
A quintessential Malaysian fried rice dish, featuring the pungent aroma of belacan (shrimp paste) and a medley of savory ingredients, stir-fried to perfection.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice, cooked and cooled4 cups
- Belacan (shrimp paste)2 tbsp
- Shallots, thinly sliced1 cup
- Garlic, minced4 cloves
- Chilies, fresh or dried, pounded2-3
- Chicken, diced1 cup
- Prawns, peeled and deveined1 cup
- Eggs, beaten2
- Kecap manis (sweet soy sauce)3 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Cucumber, slicedfor garnish
- Lime, wedgesfor garnish
Langkah
- 1
Pound or blend belacan, chilies, garlic, and shallots into a paste.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the paste and stir-fry until fragrant.
- 3
Add diced chicken and stir-fry until almost cooked through.
- 4
Add prawns and stir-fry until they turn pink.
- 5
Push the ingredients to one side of the wok. Pour the beaten eggs into the empty space and scramble until cooked. Mix with the other ingredients.
- 6
Add the cooled cooked rice to the wok. Break up any clumps and stir-fry to combine with the other ingredients.
- 7
Drizzle in kecap manis. Season with salt and black pepper to taste. Stir-fry until everything is well combined and heated through.
- 8
Serve hot, garnished with sliced cucumber and lime wedges. Optionally, top with a fried egg.
