Nasi Goreng Kampung

This is a Malay style fired rice. Long Beans, Water Convolvulus and Dried Anchovies are always featured in the Malay cooking and it becomes together in this fried rice. I have eaten many times in Malaysia and it's really a good item that it attracts me very much towards it. You can try making at your home

Ingredients:

=> 1/2 medium sized Onions

=> 1 Shallots

=> 2 cloves of Garlic

=> 4 bird's eye Chilies

=> 1 heaped tbsp of dried anchovies

=> 1 tbsp of Oil

(2)

=> 1/2 cup of finely sliced Long Beans (not green beans)

=> 1 large handful of Water Convovulus (kangkung)

(3)

=> 2 cups of packed cooked Rice

=> 2 eggs

=> 2 tbsp of dried Anchovies

=> 3 tbsp of Oil

=> 1 tsp of Salt

Preparation:

= Puree everything in (1) except oil. If you can't get it smooth, add the oil, stir and blend again.It'll get finer.

= Heat a wok in medium heat. Put in oil and fry the anchovies until golden in color. Drain the oil and put on a dish.

= With the remaining oil in the wok, put in the (1) and 1 tsp of salt and fry in carefully until it turns Golden in color.

= Put in the rice and turn the heat on high. Toss until it looks even. push the rice aside of the wok.

= Crack your eggs and put it into the center. Spread the eggs around. Immediately push the rice onto the eggs and toss the rice, make sure the eggs at the bottom are all brought up and broken up. Fry for a while.

= Put long beans into rice, and toss for 15 secs. ]followed by water convolvulus. Toss again for 5 secs. not too long. Put them into a dish.

= Serve hot.

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