Nasi Goreng Ulam Istimewa (with Ikan Bilis)
85% asli · Malaysian
An elevated version of Nasi Goreng Ulam, this recipe incorporates crispy fried ikan bilis (anchovies) for added texture and umami, alongside a richer blend of traditional herbs. It offers a more complex flavor profile and satisfying crunch.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Day-old cooked rice4 cups
- Ikan Bilis (dried anchovies)1/2 cup
- Shallots5-6
- Garlic4 cloves
- Fresh chilies (bird's eye)3-4
- Belacan (shrimp paste)1 tsp
- Fresh daun kaduk (betel leaves)1/3 cup, finely chopped
- Fresh daun kesum (laksa leaves)1/4 cup, finely chopped
- Fresh ulam raja (king's salad)1/4 cup, finely chopped
- Vegetable oil4 tbsp
- Saltto taste
- Black pepperto taste
Langkah
- 1
Rinse ikan bilis under cold water and pat dry thoroughly. Fry in 2 tbsp of hot oil until crispy. Remove and set aside, reserving the anchovy-infused oil.
- 2
Pound or blend shallots, garlic, fresh chilies, and belacan into a paste.
- 3
Heat the reserved anchovy oil (or add remaining 2 tbsp fresh oil) in a wok or large skillet over medium-high heat.
- 4
Add the pounded paste and stir-fry until fragrant and oil separates.
- 5
Add the day-old cooked rice. Break up any clumps and stir-fry to combine with the paste.
- 6
Stir-fry for about 5-7 minutes until the rice is heated through and slightly toasted.
- 7
Add the finely chopped fresh herbs (daun kaduk, daun kesum, ulam raja). Stir-fry for another 1-2 minutes until the herbs are just wilted.
- 8
Stir in most of the crispy fried ikan bilis, reserving some for garnish. Season with salt and black pepper to taste.
- 9
Mix well and serve hot, garnished with the remaining crispy ikan bilis and extra fresh herbs.
