Nasi Goreng with Smoked Mackerel
If you were a fan of MasterChef 2011 then the name Tim Anderson should mean something to you – for me, for once the person I was backing from the beginning actually won! I’ve had this recipe in my inbox for some time, but have only just had chance to share it with you all. It’s provided by Malaysia Kitchen, where you can find a celebration of Malaysian food, restaurants, recipes and Tim’s very own blog.
Nasi Goreng is a big favourite of mine, so I’m going to be trying out this recipe very soon. I have a few more to share with you too, so check back for those. In the meantime, check out the Malaysia Kitchen website and catch up with Tim Anderson!
- 2 cups cooked Malaysian rice (day old rice works best)
- 2 tbsp vegetable oil
- 1 tsp belacan
- 1 shallot
- 2 kaffir lime leaves
- 2 cloves garlic
- 1 small red chili
- 1/2 tsp sambal
- 100g oyster mushrooms
- 1 tbsp kicap lemak manis
- 1 tbsp kicap lemak masin
- 2 eggs
- 1 tbsp vegetable oil
- 1 spring onion
- 300g smoked mackerel, skin removed
Roughly chop the shallot and garlic and finely slice the chilli. Remove and discard the “spines” from the kaffir lime leaves and slice them into a fine julienne. In a mortar, pound half the chopped shallot and garlic along with half the chilli, kaffir lime leaves, sambal, and belacan into a paste. Roughly tear or chop the mackerel into bite-size chunks.
Heat the oil in a wok or deep frying pan over very high heat, then add the belacan paste and the remaining shallots and garlic. Cook for about 3 minutes, stirring often to ensure nothing catches. Add the mushrooms and about 250g mackerel and cook for another 2 minutes to extract some of the oil from the fish. Add the kicap lemaks to make a sauce, then add the rice, breaking up any clumps. Stir thoroughly to ensure everything is coated with sauce.
Meanwhile, finely slice the spring onion and chop the remaining mackerel into a small mince. Beat the mackerel, half the spring onion, and remaining chilli into the eggs, and fry in hot oil until set. Serve the omelette on top of the fried rice and garnish with spring onion.
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