Nasi Goreng Kampung
(nah-see go-reng kahm-poong)
The Blueprint of Bumbu: Foundational Spice Pastes
In the villages of Indonesia, fried rice isn't a careless vehicle for emptying the refrigerator—it's a masterclass in the bumbu. To reproduce that nostalgic, smoky, uncompromising aroma of the homeland in an American kitchen, you must respect the foundational paste. Infuse your wok oil with crispy dried anchovies, then have the patience to fry the pungent, shrimp-paste-laced bumbu in that very oil until it darkens and the raw sulfur vanishes. We keep the sweet soy sauce to a whisper here; let the earthy, maritime umami do the talking.
Before you start
Grind the aromatic foundation.
Pulse the shallots, garlic, chilies, terasi, and salt in a food processor until finely minced, stopping before it turns into a watery liquid.
Ingredients
- shallot6 med
- garlic clove3 med
- Thai bird's-eye chilies8 med
- terasi1 tsp
- coarse kosher salt1/2 tsp
- cooked jasmine rice3 cup
- small dried Asian anchovies1/3 cup
- neutral cooking oil4 tbsp
- eggs2 large
- kangkung2 cup
- kecap manis1 tbsp
- ground white pepper1/2 tsp
- mushroom bouillon1/2 tsp
Method
- 01
Infuse the cooking oil with anchovies.
Heat the neutral oil in a large wok or wide skillet over medium heat, add the dried anchovies, and fry for 2 to 3 minutes until golden brown and crispy. Remove them with a slotted spoon, leaving the infused oil in the pan.
- 02
Sauté the bumbu to eliminate raw flavors.
Add your crushed paste to the anchovy-infused oil and cook over medium heat for 3 to 4 minutes until it darkens, separates from the oil, and smells deeply sweet and nutty.
- 03
Scramble the eggs into the paste.
Push the sautéed aromatics to one side of the wok, crack the eggs into the empty space, let them set for 10 seconds, then vigorously scramble them into the paste.
- 04
Execute the high-heat toss.
Crank the heat to high, add the cold rice, and use your spatula to break up any clumps while tossing vigorously so every grain is coated in the flavorful base.
- 05
Season and caramelize the rice.
Drizzle the sweet soy sauce around the edges of the hot metal so it caramelizes instantly, sprinkle in the white pepper and mushroom bouillon, and toss constantly for 3 to 5 minutes until the rice is slightly toasted.
- 06
Wilt the greens and assemble.
Toss in the chopped greens for 30 to 60 seconds until slightly wilted but still crunchy. Turn off the heat, fold in half of the reserved crispy anchovies, and serve immediately.
Notes
Rice is everything.
If you don't have day-old rice, cook a fresh batch with 15 percent less water and spread it on a baking sheet in the freezer for 20 minutes to artificially dry the surface.
Respect the terasi.
Do not substitute the shrimp paste with Chinese black bean paste or skip it; the fermented maritime funk is the uncompromising soul of this dish.
Sourcing the greens.
If you cannot find kangkung (water spinach) at your local Asian grocer, robust standard spinach, watercress, or roughly chopped bok choy leaves are perfectly acceptable substitutes that provide the necessary crunch.