Last week, we invited Gary Rhodes onto the STA Travel Blog to teach us all how to cook beef satay with a peanut sauce, and you lapped it up! So we’re keeping the ball rolling, by inviting MasterChef winner, and all round good guy, Tim Anderson to show you how to make one of Malaysia’s most iconic dishes, Nasi Goreng, with a twist.
Literally translated as “fried rice”, this classic dish is the Malay equivalent of a Sunday lunch, with a combination of spices and fresh ingredients coming to fruition in a hearty meal, which is best devoured with your fingers.
Tim Anderson shot to fame when he became the youngest ever winner of the BBC series of MasterChef, where he wowed the chefs with a finals menu that included monkfish liver served with umeboshi ketchup, jellied ponzu and matcha mayonnaise; Kyushu-style pork ramen with truffled lobster; and a cheddar cheesecake with whisky jelly.
But today, he’s pared back his fanciful ideas, and delivered a recipe that’s easily recreated at home, with ingredients readily available in your local Asian supermarket.
But don’t take our word for it, here’s Tim to teach you how to make the perfect nasi goreng… with smoked mackeral.
Recipe for Nasi Goreng with Smoked Mackerel
Here’s MasterChef winner, Tim Anderson’s recipe for Malaysia’s premier food: the one, the only, the traveller’s favourite, nasi goreng. Chef’s note: this recipe is good for two people.
Ingredients for Nasi Goreng & Smoked Mackerel
2 cups cooked Malaysian rice (day old rice works best)
2 tbsp vegetable oil
1 tsp belacan
2 kaffir lime leaves
2 cloves garlic
1 small red chilli
1/2 tsp sambal
100g oyster mushrooms
1 tbsp kicap lemak manis
1 tbsp kicap lemak masin
1 tbsp vegetable oil
1 spring onion
300g smoked mackerel, skin removed
Method for cooking Nasi Goreng & Smoked Mackerel
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.