langkawi magazine
Culture SECTION
The Ever Versatile Nasi Goreng a Langkawi Favorite Food
The base ingredient, rice, is a major staple of all Malaysians. What else goes into the wok is up to the imagination of the cook. Indians and Malays like it spicy and aromatic while the Chinese prefer a drier and lighter version. But more often than not, fried rice has a little of everything - spices, chillies, meat and vegetables. The end result is always a palatable dish that is easily enjoyed by all Malaysians.
Ingredients:
5 cups cooked rice (best kept overnight)
3 tablespoons finely chopped onions
4 red chillies, seeded and pounded or blended into a paste
10 medium-sized prawns
Meat from one chicken breast, diced
1 tablespoon spring onions, chopped
3 eggs, whipped
3 tablespoons cooking oil
Thick soya sauce (for colour)
Light soya sauce, salt and pepper to taste
For garnishing:
Celery (daun sup)
Cilantro or coriander (daun ketumbar)
Method:
1. Heat oil in wok until it smokes lightly
2. Sauté or tumis onions till fragrant
3. Add the pounded chilli and stir fry until your eyes smart!
4. Stir in shelled prawns
4. Add diced chicken and fry until meat is cooked
5. Make well in centre of wok and pour in eggs. Scramble eggs until almost cooked.
6. Add rice and mix well into the other ingredients.
7. Salt and pepper to taste.
A dash of soy sauce adds zip.
Serve while hot!
Tip:
1. For moister fried rice, add in the eggs after the rice.
2. Adjust amount of thick soy sauce according to how 'dark' you want the end result to look.
3. A side dish of fresh greens and fruits like lettuce leaves, cucumber slices and tomato pieces 'balances' the oiliness of fried rice. 4. If you prefer a little extra fire, sprinkle fried rice with finely chopped, freshly plucked cili padi! Guaranteed to leave your guests with smoke coming out of their ears.
Penang 2002
