Hidangan untuk (Servings): 2 – 3 orang (people)
Bahan-bahan Tumbuk (Pounded Ingredients):
- 5 biji cili padi – ikut kepedasan (5 bird’s eye chilies – adjust to spiciness)
- 3 ulas bawang putih (3 cloves garlic)
- 4 biji bawang merah (4 shallots)
- 1 sudu besar udang kering – direndam dan ditos (1 tablespoon dried shrimp – soaked and drained)
- Sedikit belacan – jika suka (A small piece of shrimp paste – optional)
Bahan Utama (Main Ingredients):
- 3 cawan nasi sejuk (3 cups cold cooked rice)
- 1 ikat sayur kangkung – dipotong (1 bunch water spinach – chopped)
- 1/2 cawan ikan bilis goreng – untuk taburan (1/2 cup fried anchovies – for garnish)
- 2 biji telur (2 eggs)
- 1 sudu kecil garam atau secukup rasa (1 teaspoon salt or to taste)
- 3 sudu besar minyak masak (3 tablespoons cooking oil)
Cara-cara (Instructions):
- Tumbuk Bahan (Pound Ingredients): Tumbuk cili padi, bawang putih, bawang merah, belacan, dan udang kering sehingga lumat (Pound the chilies, garlic, shallots, shrimp paste, and dried shrimp until a paste forms).
- Tumis (Sauté): Panaskan minyak dalam kuali. Tumis bahan tumbuk sehingga garing dan wangi (Heat oil in a wok. Sauté the pounded ingredients until fragrant and golden).
- Masak Telur (Cook Eggs): Masukkan telur dan hancurkan sedikit (Add the eggs and scramble them slightly).
- Masukkan Nasi (Add Rice): Masukkan nasi sejuk dan gaul rata dengan bahan tumis (Add the cold rice and mix thoroughly with the sautéed ingredients).
- Perasakan (Seasoning): Masukkan garam dan kacau hingga sebati (Add salt and stir until well combined).
- Masukkan Sayur (Add Vegetables): Masukkan sayur kangkung dan goreng sehingga layu (Add the water spinach and stir-fry until wilted).
- Hidang (Serve): Taburkan ikan bilis goreng di atas nasi. Hidang panas (Sprinkle fried anchovies on top. Serve hot).
Tips Tambahan (Extra Tips):
- Nasi goreng ini sangat sedap dimakan bersama Sambal Belacan (This fried rice is best enjoyed with a side of Sambal Belacan).
- Gunakan nasi yang telah dimasak semalam untuk tekstur yang tidak lembik (Use overnight rice for a better, non-mushy texture).