The Idea of Nasi Campur

My lunch menu today was a plate of boiled rice served with fried chicken, scrambled egg, stir fry okra (okra in Malay is ‘Bendi’), left over ‘kuah masak lemak’ and sambal belacan. This is how almost all Malaysian eat especially the Malay. The idea is everything in one plate and we so called it ‘Nasi Campur’.
Nasi Campur
Nasi Campur
Nasi Campur or mixed rice can be easily found in restaurant or roadside stall all over Malaysia. One set of ‘Nasi Campur’ can be priced from RM3.50 to RM 7.50 per plate depends on what you put on your plate.

Living abroad, I am considering my self lucky to have this ‘Nasi Campur’ as my lunch. So to share, below are the ingredients and instructions to follow. Remember, dishes on ‘Nasi Campur’ plate can be anything, not just the one that I am going to share below:

Nasi Campur
Nasi Campur
FRIED CHICKEN
Ingredients: 1 Chicken Leg (Cut into 3 pieces), 1 tablespoon of turmeric powder, 1 tablespoon of chili powder, salt to taste.
How to: Marinate chicken with all the ingredients above. Then deep fry marinated chicken for about 15-20 minutes.

SCRAMBLED EGGS
Ingredients: 2 chicken eggs, 1 red chili (finely chopped), ½ onions (finely chopped), salt to taste.
How to: Whisk eggs with chili, onion and salt. Add the egg mixture to the frying pan and cook over medium heat for 30 seconds. Use a wooden spoon to gently scramble the eggs.

STIR FRY OKRA
Ingredients: 10 okras(sliced), 2 red chilies(sliced), half cup fine chopped red onions, 2cm ginger(finely chopped), 1/2 turmeric powder, 1/4 teaspoon of cumin, salt to taste, oil.
How to: Heat up some oil into a frying pan. Add red chilies, ginger and onions, and fry until fragrant. Add turmeric and cumin and stir for about 30 seconds. Finally add in sliced okra and salt to taste and continue to stir for about 1 minute.

Left Over ‘KUAH MASAK LEMAK’
Please use ‘Udang Galah Masak Lemak Terung’ recipe as guidance.

SAMBAL BELACAN
Ingredients: 6 red chilies (sliced thinly), 1 tablespoon of grilled Belacan (shrimp paste), 1 tablespoon of lime juice (or use ‘limau kasturi’ for ultimate satisfaction), salt to taste.
How to: In mortar & pestle or food processor, grind chilies, grilled Belacan, and salt in to fine paste. Transfer into a small bowl and add lime juice before served.

1 Response to "The Idea of Nasi Campur"

  1. The recipe looks good, I will elaborate to see if this is good

    ReplyDelete

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