Nasi goreng with smoked mackerel recipe
This fried rice dish has its roots based in Indonesia but Tim Anderson has given it a Malaysian spin. The rice is pre-cooked and is best when it's about a day old.
Ingredients
- 2 cups Cooked Malaysian rice
- 3 tbsp Vegetable oil
- 1 tsp Belacan
- 1 Shallot
- 2 Kaffir lime leaves
- 2 Cloves garlic
- 1 Small red chilli
- 0.5 tsp Sambal
- 100 g Oyster mushrooms
- 1 tbsp Kicap lemak manis
- 1 tbsp Kicap lemak masin
- 2 Eggs
- 1 Spring onion
- 300 g Smoked mackerel, skin removed
- 2 cups Cooked Malaysian rice
- 3 tbsp Vegetable oil
- 1 tsp Belacan
- 1 Shallot
- 2 Kaffir lime leaves
- 2 Cloves garlic
- 1 Small red chilli
- 0.5 tsp Sambal
- 3.5 oz Oyster mushrooms
- 1 tbsp Kicap lemak manis
- 1 tbsp Kicap lemak masin
- 2 Eggs
- 1 Spring onion
- 10.6 oz Smoked mackerel, skin removed
- 2 cups Cooked Malaysian rice
- 3 tbsp Vegetable oil
- 1 tsp Belacan
- 1 Shallot
- 2 Kaffir lime leaves
- 2 Cloves garlic
- 1 Small red chilli
- 0.5 tsp Sambal
- 3.5 oz Oyster mushrooms
- 1 tbsp Kicap lemak manis
- 1 tbsp Kicap lemak masin
- 2 Eggs
- 1 Spring onion
- 10.6 oz Smoked mackerel, skin removed
Details
- Cuisine: Malaysian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Roughly chop the shallot and garlic and finely slice the chilli. Remove and discard the "spines" from the kaffir lime leaves and slice them into a fine julienne. In a mortar, pound half the chopped shallot and garlic along with half the chilli, kaffir lime leaves, sambal, and belacan into a paste.
- Roughly tear or chop the mackerel into bite-size chunks. Heat the oil in a wok or deep frying pan over very high heat, then add the belacan paste and the remaining shallots and garlic. Cook for about 3 minutes, stirring often to ensure nothing catches.
- Add the mushrooms and about 250g mackerel and cook for another 2 minutes to extract some of the oil from the fish. Add the kicap lemaks to make a sauce, then add the rice, breaking up any clumps. Stir thoroughly to ensure everything is coated with sauce.
- Meanwhile, finely slice the spring onion and chop the remaining mackerel into a small mince. Beat the mackerel, half the spring onion, and remaining chilli into the eggs, and fry in hot oil until set.
- Serve the omelette on top of the fried rice and garnish with spring onion.
Malaysia Kitchen is a worldwide celebration of Malaysian cuisine. For more information visit ww.malaysiakitchen.co.uk
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature