I don’t know what’s the fascination with Malaysians and fried rice, but there is at least 20 types of fried rice that I have had. There’s probably more than that, just that I didn’t know. There’s the chinese fried rice. Even within the chinese style, you’ve got a couple of versions. With pork, without pork, seafood, chicken, and the list goes on. And then you have the Malay style which uses belacan, anchovies, spicy, seafood, chicken, etc. And Malaysians are so influenced by the Thai flavours that you have Tom Yum fried rice, pineapple fried rice and etc. Not forgetting the mamak style too.
My personal favourite is the classic chinese fried rice, nasi goreng sambal belacan and nasi goreng kampung (village style). Today I’ll share the recipe for the chinese fried rice and belacan fried rice.
The thing about fried rice is that it’s better when the rice is a day or two older. As it will not turn into mushy fried rice. But in case you don’t have a day old rice, just cook your rice with a little less water so that you get a more grainier rice.
Chinese Fried Rice
Seafood or chicken or pork
Peas (if you like, I don’t)
Green spring onion/Chives chopped for final garnish
Stir fry sauce/oyster sauce
Chopped chilis (optional)
Garlic and onions fried first. Throw in your seafood or meat
Add the veges and then add the egg and scramble to bits
Thrown in the rice and stir fry with a little bit stir fry sauce and soy sauce for taste.
Just before turning off the heat, add your spring onion/chives. Walla, you’re done.
Nasi Goreng Belacan (Shrimp Fried Rice)
Belacan (Dried shrimps)
Prawns or chicken
Thick soy sauce
Hot Chilis (optional)
Fried egg (Any style you want. Most people eat it with sunny side up, easy over or omelette)
Fry the onions, garlic, ground chili, belacan and seafood/chicken in a pan
Add the veges and chilis
Once vege is cooked, add in the rice, thick soy sauce and fish sauce
Stir fry till the rice is coated with all the sauce
This is my mother’s specialty and thankfully, I have inherited her tiny gift of making the best curry of all time – Prawn Curry! Every time I think about this curry, I salivate. It’s thick, it’s creamy, it’s sour and it’s spicy. The combination of different tastes just works so perfectly well together, I cannot tell you how much I just want to drink it on its own. I have by the way!
Oddly though, this is also the easiest curry to make with hardly any additional spices required apart from curry powder. It’s best to serve this curry with steamed rice, lightly cooked vegetables, maybe a nice masala fried fish and cucumber/onion raita or just plain ol’ yogurt. Or you can also have this with freshly made egg thosai. It’s yum yum yummmm… Do try this recipe and you will thank me for it 🙂
3 tbsp oil of your choice
15~20 prawns shells removed and deveined
1 whole of garlic chopped
1 large onion halved and thinly sliced
1 green chili, halved and seeds removed
1 tomato diced into cubes
4 tbsp of curry powder
1 tbsp of chili powder (optional)
1 can of coconut milk. (If you are using freshly squeezed coconut milk, I say about 1~1 ½ cups. Also, if you are skimming on coconut milk, use 1 cup of evaporated milk instead)
1~2 tbsp of tamarin puree
5~8 curry leaves
3 eggs scrambled and fried till fluffy (Optional, or you can also substitute the fried eggs to boiled eggs as it is equally rewarding. I usually use 1 egg/person)
Salt to taste
Heat the oil in a pot and start frying the garlic and then adding the onions
Once onions has softened, add in the prawns, tomato and green chili. Cook till prawns turns lush and pink
Add 2 cups of water, the curry powder and chili powder into the pot. Let this come to a boil
Once the curry is somewhat done, add in the coconut milk, tamarind paste, curry leaves and let the whole thing come to a boil again. If you feel your curry isn’t thick enough, you can add a little bit more of curry powder and evaporated milk
All in all, it will not take you more than 20mins to cook this curry. Add salt to taste and the pre-fried eggs (or boiled ones) into the curry just before turning off the flame.
The final and most important step of all, flood your plate with curry over a serving of steamed rice and shovel it into your mouth.
*This recipe should serve 3~4 people (Not applicable if all of them want to drink the curry though)