Nasi Goreng Kerabu with Crispy Anchovies
85% asli · Malaysian
A flavorful variation of Nasi Goreng Kerabu that incorporates the salty crunch of crispy fried anchovies, adding another layer of texture and umami to the classic blue rice dish.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice3 cups cooked
- Chicken breast100g, diced
- Shrimp80g, peeled and deveined
- Eggs2
- Shallots3, thinly sliced
- Garlic3 cloves, minced
- Dried butterfly pea flowers1 tbsp
- Kecap manis (sweet soy sauce)3 tbsp
- Fish sauce1 tbsp
- Belacan (shrimp paste)1 tsp, toasted
- Dried anchovies (ikan bilis)50g
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Kaffir lime leaves2, chiffonade (optional)
- Red chilies1, sliced (optional)
Langkah
- 1
Prepare the blue rice as described in the classic recipe. Let it sit.
- 2
In a separate pan, heat 2 tbsp of vegetable oil over medium heat. Fry the dried anchovies until golden brown and crispy. Remove and set aside on paper towels.
- 3
In a wok, heat the remaining 1 tbsp of oil over medium-high heat. Sauté shallots and garlic until fragrant.
- 4
Add diced chicken and shrimp. Stir-fry until cooked through.
- 5
Push ingredients aside, add beaten eggs, scramble, and then mix with the other ingredients.
- 6
Add the blue rice to the wok. Stir-fry for 5-7 minutes until heated.
- 7
Mix kecap manis, fish sauce, toasted belacan, salt, and pepper. Pour over the rice and stir-fry until well combined.
- 8
Serve the Nasi Goreng Kerabu hot, generously topped with the crispy fried anchovies. Garnish with kaffir lime leaves and sliced chilies if desired.
