Kampung Fried Rice (Nasi goreng kampung)

Hi guys

Sorry it has been a long time since I posted any new recipes, but I just started working part time, and it has been really busy. I have had to pump every morning and night, combined with looking after my son in the day time, I have hardly had time to exercise.

Nonetheless, I have been cooking and I have two other recipes I am keen to share. I have the pictures up, but the actual recipe is not with me at the moment so I cant write it down.

Today will be a simple recipe I have not cooked for a long time. I used to cook this almost everyday when I was pregnant with my first child. It is simple, and the ingredients are easy to get if you lived in Malaysia.

Ingredients

2 cups cooked rice

1 tablespoon oil for frying

1 cup of dried anchovies (ikan bilis)

1 large onion

1/4 teaspoon salt

6 bird’s eye chilli (more if you prefer it spicy)

2 eggs

How to

Cook 2 cup of rice (Best to use rice cooked the night before)

Take half a cup of dried anchovies and fry till almost cooked, as below. Add a pinch of salt while cooking it.

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Pound the other half cup of ikan bilis/anchovies, onion, salt and bird’s eye chilli until nice and pounded 😛

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Heat oil in a pan and fry the pounded paste until fragrant

Part the fried paste in the middle

Break the eggs in the middle as per picture

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Once egg is almost cooked, add rice and mix everything together

Cook until everything is nice and hot

 

Done 🙂

 

Don’t forget to leave a comment if you do try the recipe

Sambal cili siam (best eaten with Nasi Mandhy)

This chilli mix is best eaten with Nasi Mandhy.
It is a simple recipe which my mum got from my mother-in-law. You can adjust the spiciness by adding more chilli or tomato, depending on your taste 🙂

Ingredients

3 big red chilli

1 1/2 tomatoes (i initially used just 1, but it was too spicy :))

4 bird’s eye chilli

1 large onion

1 clove garlic

Coriander (around 3 stalks)

Juice from 1 lime

Salt and sugar to taste

How to

Blend everything.

Add salt and sugar to taste

Simple recipe but O, so good

Do comment if you have tried this recipe and like it

Till then, take care

Nasi Mandhy (Mandhy rice) with lamb

This next recipe is a bit of a cheat. I use the Mandhy herbs from a box – it comes with rice and necessary spices to cook it.

Of course, like all the other recipes, does not make the food any less tasty 🙂

This is the box that I use to make my Mandhy rice. It costs RM 15.90 and available from most Middle Eastern grocery store. There is a shop close to where I live that sells this

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Ingredients

1 box Nasi Mandhy Kambing Yaman

1-1/12 kg of lamb – I use lamb chops which I buy at my local CS

2 large onions

5 cloves garlic

1 1/2 teaspoon salt

How to

Just follow the instructions written at the back of the box

Firstly, wash the rice and soak it in water for at least 20 mins

Boil the meat until nice and tender

Slice the onions and garlic and stir fry it with the packet of cinnamon/cengkeh (clove) ie the packet on the right. Fry until the onion becomes golden

Once done, fry the packet of dried condiments (photo on the left)

Once everything has turn nice and golden (bottom most photo), mix with the rice

Add around 600mls of water, 1 1/2 teaspoon of salt.

Cook in rice cooker until rice is 3/4 done, then add the cooked meat.

Leave in rice cooker until done

Serve with the sambal cili siam (yummmy)

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I was planning to take photos of the final result but unfortunately, was too busy and it all ended up in our bellies before I could take  a picture of it.

Don’t forget to comment below if you did try this recipe

Till our next post, take care 🙂

Siakap stim limau (Sea bass steamed in lime and chilli seasoning)

Bear with me as I figure out the titles of the recipes in English 🙂

This one has been a recent favourite. Basically, every time we go to a Malay/Siam restaurant, we will order this. Even when we go to Homst (a Chinese Muslim restaurant), we order this. It usually costs at least RM30/fish if you buy it cooked at the restaurant, but only costs at most RM15 to make it yourself at home.

With the current economic situation, I don’t think you will need a lot of persuading to cook this dish yourself.

I make this dish once a week at home, and I like it cause not only is it tasty, it is really easy to make!! Haven’t cooked it this week, so no pictures for this post. However, will post a couple of photos should I cook it in the near future

Ingredients

1 sea bass – stomach removed, the scales removed

*2 sticks of lemon grass

*2 kaffir lime leaves (daun limau purut)

*1 inch ginger, finely sliced

*stuff the said ingredients in the fish

1cube chicken stock (or “ikan bilis” stock + 1/2 cup of hot water

Place fish in the chicken stock and steam for 20 mins.

 

10 bird’s eye chilli, chopped

16 cloves garlic, chopped

The juice from 4 limes (You can add more if you prefer it to be more sour)

Corriander leaves chopped

5 table spoons of Fish sauce

Salt and sugar to taste

How to

Mix the ingredients into a bowl

Pour onto cooked fish

If you want to cook the sauce, you can either boil it gently (for at most 1min), or you can mix it with the fish in the steamer and heat it up for a few mins.

It is important to not overcook the sauce as you want the garlic to stay crunchy 🙂

 

Hope you enjoyed this recipe. And don’t forget to comment if you do try it out

Lots of love and take care

Ayam masak merah (chicken cooked in red chilli)

So, decided to cook something different today. My husband asked for this dish a couple of days ago, but I could not make it cause there werent going to be enough people at home to make cooking the dish worthwhile. There was also the fact that my mum, the lady with the recipe book, was not around. Since this is a dish I have made once or twice before, I needed her to be around to guide me.

Ingredients

Half a chicken, cut into 6. I used the thigh, wing and drumstick cause as I mentioned in a previous post, my family is fussy 😂😂

7 dried chilli (cili kering)

1 and a half onion

3 cloves of garlic

Half an inch of ginger

2 stalks of lemongrass

3 table spoons of tomato ketchup

Water to blend the ingredients

Sugar and salt to taste

Tumeric powder (or freshly grounded turmeric)

Oil for cooking

How to

Marinade the chicken with salt and tumeric powder. Fry the chicken until three quarter cooked

Soak the dried chilli, wash and drain. Remove as many seeds as possible. Alternatively, you could boil it for arohnd 5 mins before draining the chilli and removing the seeds

Blend the dried chilli, onion, garlic, ginger and lemon grass with a little bit of water- just enough water to make blending easy

Remove most of the oil used to fry the chicken. Heat the oil and fry the blended items. Fry until golden or fragrant.

Add three tablespoons of tomato ketchup. Salt and sugar to taste.

Once mixture is boiling, add in the chicken and mix well. Leave until chicken is cooked.

Serve hot 🙂

Sorry pictures are sparse, forgot to take a photo of the finished product. Will improve this whole blogging business with time I hope.

Take care and lots of love

Black Pepper crab

This recipe is definitely one of my family’s favourite! I don’t mind cooking it either, because it is dead easy, and really quick to make.

Ingredients

4 crabs (I use whatever they have at the market)

8 cloves of garlic – chopped

6 birds eye chilli

2 tablespoons of blackpepper

2 table spoons of pepper

2 tablespoons of oyster sauce

2 tablespoons of soy sauce

1 cup of water

Salt to taste (usually not really needed)

Oil to deep fry the crab

2 tablespoons of butter

How to

Clean the crab and split it into two

Fry the crab until around 2/3rd cooked. Usually takes 3mins each side at most

Once done, heat the butter and fry the garlic and birds eye chilli. Until fragrant Add the oyster sauce, black pepper, pepper, oyster sauce and soy sauce. Add water and let it boil. Add the cooked crab and mix well.

Serve when hot

 

Super easy recipe, only takes 30 mins or so from cracking the crab to serving

Don’t forget to comment if you tried the recipe.

Take care and lots of love

Curry Fried Chicken

This is a variation of the typical fried chicken but with curry powder

Ingredients

Chicken (however amount you want)

Curry powder (depends on how much chicken you are using, make sure it coats all of the chicken)

Salt to taste

Curry leaves (around 2 stalks or 20 leaves)

Oil to fry

How to

Clean the chicken

Mix curry powder and salt

Marinade the chicken with the mixture, and let it stand for half an hour or so. Add the curry leaves to the mixture

Heat the wok

Fry the chicken until cooked

 

This recipe is dead easy and tastes better than the normal “ayam goreng kunyit” or fried chicken with tumeric. Only down side is that my 2 year old son cant have it because it is sometimes too spicy for him 😦 Nonetheless, one of my favourite dishes to cook if it werent for the fact that it uses too much oil.

If you do try it, don’t forget to comment below.

Take care and lots of love