Malaysian Dishes With Yvonne Fernando

Nasi Goreng Kampung

Words - Yvonne Fernando
Photos - Jagath Dharmakeerthi

Ingredients For Boiling Rice

• 750g Basmathi Rice washed  and soaked for 30 minutes
• 8” inch piece Rampa
• 2 tsp Salt
• 2 tbs Oil
• Boil the soaked rice with the above ingredients

Ingredients 

• 500g Prawns, cleaned, add  1 tsp salt, 2 tbs Lime juice
• 250g Kankun, cleaned, washed cut into 2 inch pieces
• 10  Red Chillies sliced
• 3 tbs Roasted Peanuts
• 3 Eggs beaten with a few drops of egg yellow colour
• 1/4 tsp Turmeric powder
• 100g Fried, dry small Sprats
• 2 tsp Salt
• 1/2 cup Oil
• 1 tbs Prawn Belacan

Ground Paste Ingredients

• 12 Garlic pods
• 1 inch Piece Galangal
• 1 tbs Prawn Belacan
• 10 dry Red Chillies soaked
• Make into a paste

Method

Marinate the prawns with salt and lime juice and set aside for 10 minutes Heat oil in a wok, add sprats, ground paste, fry for 1 - 2 minutes, add marinated prawns, turmeric powder, cook for 4 -5 minutes, pour the beaten eggs, add boiled rice and mix well Add kankun, roasted peanuts, red chillies slied, mix well. Serve hot.

Sambal Kicap Ayam

Ingredients 

• 750g Chicken thigh pieces
• 3 tbs Tamarind juice
• 5 Kaffier lime leaves
• 4 tbs Soy sauce
• 1 tsp Salt
• 4 ozs Oil

Ground to Paste

• 6” inch Piece Lemongrass
• 4 Kaffier Lime leaves
• 10 Red Onions
• 12 Dry Red Chillies soaked in water
• 6 pods Garlic
• 1 inch piece Galangal
• 1/2 tsp Prawn Belacan

Method

Marinate the chicken with salt, soy sauce, tamarind juice and set aside for 30 minutes Heat oil in a pan, add marinated chicken and fry on both sides for 5 - 6 minutes. Add ground paste and stir fry chicken for 4 - 5 minutes  Pour half cup water, cover and cook the chicken on low flame for ten minutes. Open the lid, allow to simmer until the gravy becomes thick. Finally add a few kaffier lime leaves shredded.