Nasi Goreng Belacan with Petai
85% asli · Malaysian
A flavorful variation of Nasi Goreng Belacan that incorporates petai (stink beans), adding a unique nutty flavor and texture, popular in certain Malaysian regions.
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, minced3 cloves
- Chilies, fresh, pounded2
- Petai (stink beans), shelled1 cup
- Prawns, peeled and deveined1 cup
- Eggs, beaten2
- Kecap manis3 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Cucumber, slicedfor garnish
- Tomato, slicedfor 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 the shelled petai and stir-fry for 2-3 minutes until slightly softened.
- 4
Add prawns and stir-fry until they turn pink.
- 5
Push ingredients to one side, add beaten eggs, scramble, then mix.
- 6
Add the cooled cooked rice. Break up clumps and stir-fry to combine.
- 7
Drizzle in kecap manis. Season with salt and black pepper. Stir-fry until well combined and heated through.
- 8
Serve hot, garnished with sliced cucumber and tomato. Optionally, top with a fried egg.
