Hello, my dear friends! I hope you’re all doing well. As for me, I’m hanging in there, although the weather has been quite unpleasant lately. Spending time in the kitchen feels like being in a sauna, and I’m not exaggerating. Despite the heat, I find myself frequently cooking up a storm in the kitchen, occasionally muttering, “Oh, it’s so hot!” I secretly hope that all the hours spent sweating it out in the kitchen will help me burn some extra calories. Well, a girl can dream, right?
Anyway, I’m sure everyone is familiar with fried rice. It’s a go-to dish, especially for busy moms who need to whip up something quick for the kids. It’s particularly handy when you have leftover rice from the previous day sitting in the fridge. There are so many variations of fried rice and today we are levitating a regular fried rice recipe from super to superb.
Nasi Goreng Kerabu is essentially fried rice infused with herbs and aromatic ingredients. It is easy and straightforward to prepare. This dish is one of Malaysia’s delicacies, featuring a variety of vegetables and herbs such as lemongrass, long beans, kaffir lime leaves, shallots, and more. While optional, I’ve also added prawns and salted fish for that extra burst of flavor. The ingredients are not set in stone, so feel free to use whatever you have on hand. Typically, the vegetables in nasi kerabu are eaten raw, but I gave them a quick stir-fry in the wok to reduce the raw taste while preserving their crunch.
I highly recommend giving this Nasi Goreng Kerabu Recipe a try. Personally, I love how the aromatic herbs elevate the flavor of the fried rice and give it that enticing aroma. If fried rice is a staple in your cooking repertoire, it’s high time you give this version a shot! I’m confident you’ll absolutely adore this recipe!
- Main Ingredients
- 4 cups cooked white rice
- 300g prawns, deshelled and cut into cubes
- 100g dried ikan kurau (dried fish)
- 4 tbsp vegetable or any neutral-tasting oil
- 8 shallots
- 4 red chilies
- 6 cloves garlic
- 5 bird’s eye chili (more if you prefer it spicy)
- ½ tsp shrimp paste (belacan)
- 6 strands of long beans, sliced
- 6 stalks of four-angle bean (kacang botol), sliced thinly
- 2 lemongrass, sliced thinly
- 2 stalks wild ginger flower (bunga kantan), sliced thinly
- A small handful of laksa leaves (daun kesum), sliced
- 4 young kaffir lime leaves, sliced finely
- 2 green chilies, sliced
- Soak dried fish for 20 minutes if using. Cut into little cubes and pat dry.
- In a wok, heat 2 tbsp of cooking oil and fry dried fish till golden. Remove the dried fish from the oil and set aside.
- In the same wok, add another 2 tbsp of oil. Do not throw away the oil used to fry the dried fish as it adds flavor to the fried rice.
- Sauté the blended ingredients for about 15 minutes or till fragrant.
- Once the paste is fragrant, add lemongrass and wild ginger flower. Saute for another minute.
- Add prawns and cook till the prawns turned pink.
- Add rice, season with salt, and mix well.
- Mix in the long beans and four-angle beans and give it a quick toss for about 2 minutes.
- Finally, mix in the salted fish, laksa leaves, green chilies, and lime leaves and take it off the flame.