What is Nasi Goreng Kampung ?

Nasi Goreng is popular across the world and is served with a variety of sides accompanying the main rice dish and has its own twists and turns depending on where you are. However, this rice dish originates from Indonesia where Nasi Goreng means "fried rice" in both the Indonesian and Malay languages and “kampung” means village. While there are some all-time favourite versions from Malaysia, Singapore, Brunei, Netherlands and even Sri Lanka, the Nasi Goreng Kampung is more of closer to the traditional version of the dish.

How to make your own Nasi Goreng?

There are many ways to make a Nasi Goreng and the dish might differ depending on the home or restaurant that serves you. Here’s a look at how to make your own Nasi Goreng, which you can serve with sides of your choice.

Ingredients

• 2 1/4 cups cold white rice (leftover is best)

• 3 tablespoon vegetable oil

• 1/2 pound chicken, fried and shredded

• 3 tablespoons sweet soy sauce

• 2 eggs

• One tablespoon of broth powder or bouillon

  Spice Mixture

• 5 cloves shallots

• 3 cloves garlic

• 3 red chilis, chopped

• 2 teaspoon shrimp paste, fried

• 2 teaspoon salt

• ½ teaspoon pepper

Preparation

-Add vegetable oil to a sizable nonstick pan or wok that has been heated on high. Add the salt, pepper, garlic, shallots, and shrimp paste once the food has reached the desired temperature. Sauté until fragrant,

-After beating the eggs, scramble them in the pan. Add the Pepper, bouillon, chilled rice, sweet soy sauce, and the meat of your choice. Saute all the ingredients until they are well mixed. Adjust spices to taste.

-Use cold rice. The best is leftover. Using newly produced rice will result in mushy, sticky fried rice, which is not what you want. If you didn't have time to prepare the rice in advance, you can freeze a fresh batch for 15-20 minutes or until thoroughly cooled but not yet frozen.

-Use high heat. High heat is necessary to properly cook the rice because medium or low heat would cause the rice to steam while you stir-fried it.

A feast of many flavours

The Nasi Goreng Kampung at W15 Weligama is an epic combination of the traditional Nasi Goreng with Sri Lankan ingredients. The rice hits the wok and leaves as a fiery fried rice that's bursting with flavour. Then it’s served with perfectly grilled fresh prawns that are just mouthwatering to look at and with a side of chilli paste for that extra kick of spice alongside beef or chicken satays. The fun doesn’t stop there with the vibrant and colourful dish being topped off with some prawn crackers for that crack and crunch when you have a bite and drizzled with peanut sauce. Finally, a fried egg is placed on top as the final touch.