Serves 4 people
2 eggs (sunny side up)
3 cups cooked white rice (preferably a day’s old rice)
1 carrot (thinly sliced)
1 cup sliced cabbage
½ tsp belacan (shrimp paste)
20 g dried shrimp (pre-soaked, drained)
50 g dried anchovies (25 g to be fried for garnishing)
2 stalks spring onion (slice thinly)
4 red chillies
2 bird’s eye chilli (optional)
4 cloves garlic
1 onion
1 tsp white pepper
½ tsp salt
7 tbsp cooking oil
1/3 cup water

Recipe Courtesy of
Asian Food Network

Nasi Goreng Ikan Bilis

Nasi Goreng is quintessential Malay dish that’s easy to prepare. It’s very filling and the best part is you could add just almost any leftover vegetables you have into the Nasi Goreng. Eaten either for breakfast, lunch or dinner, this is a quick meal to prepare for the family.

Difficulty: Easy

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Steps: 2 steps
16 Ingredients

Difficulty: Easy
Steps: 2 steps
16 Ingredients

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Instructions

Blend sambal
- Using a food blender, red chillies, bird’seye chilli, garlic, onion, belacan, dried shrimp, and dried anchovies and 1/3 cup of water to form a paste.

Stir fry rice
- Heat up wok under medium high heat
- Add cooking oil.
- Add blended paste. Cook till fragrant, stirring well.
- Add sliced carrot, cabbage, white pepper, spring onion and salt. Leave to cook, strirring well.
- Add rice and stir well till rice is slightly dry.
- On a separate pan, add 1 tbsp oil.
- Fry egg, sunny side up. Set aside.
- Add 2 tbsp oil on the same pan and fry 25g dried anchovies for garnishing.
Recommendation

+2
Mango Yoghurt Curry

Ramly Inspired Burger

Penang Char Kuey Teow

KL Hokkien Mee

Plate and Serve!

Garnish with fried anchovies and egg.

Prev Recipe

Gado Gado

Next Recipe

Terung Balado

Categories:

Reviews

Name: Nasi Goreng Ikan Bilis
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 2 eggs (sunny side up); 3 cups cooked white rice (preferably a day’s old rice); 1 carrot (thinly sliced); 1 cup sliced cabbage; ½ tsp belacan (shrimp paste); 20 g dried shrimp (pre-soaked, drained); 50 g dried anchovies (25 g to be fried for garnishing); 2 stalks spring onion (slice thinly); 4 red chillies; 2 bird’s eye chilli (optional); 4 cloves garlic; 1 onion; 1 tsp white pepper; ½ tsp salt; 7 tbsp cooking oil; 1/3 cup water