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Maya Kitchenette

Nasi Goreng Kerabu Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Main Ingredients
  • 4 cups cooked white rice
  • 300 g prawns deshelled and cut into cubes
  • 100 g dried ikan kurau dried fish
  • 4 tbsp vegetable or any neutral-tasting oil
Spice paste (pounded or blended)
  • 8 shallots
  • 4 red chilies
  • 6 cloves garlic
  • 5 bird’s eye chili more if you prefer it spicy
  • 1/2 tsp shrimp paste belacan
Vegetables/herbs
  • 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
Salt to taste

Method
 

  1. Method:
  2. Soak dried fish for 20 minutes if using. Cut into little cubes and pat dry.
  3. 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.
  4. 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.
  5. Sauté the blended ingredients for about 15 minutes or till fragrant.
  6. Once the paste is fragrant, add lemongrass and wild ginger flower. Saute for another minute.
  7. Add prawns and cook till the prawns turned pink.
  8. Add rice, season with salt, and mix well.
  9. Mix in the long beans and four-angle beans and give it a quick toss for about 2 minutes.
  10. Finally, mix in the salted fish, laksa leaves, green chilies, and lime leaves and take it off the flame.

Notes

You can also use dried anchovies instead of dried fish, if preferred,