Nasi Goreng

Ingredients

450g plain cooled

4 tablespoon vegetable oil

10g coriander leaves sliced

10g spring onion sliced

salt to taste-ground paste

5 red bird's eye chillies

50g dried anchovies 

4 green chillies chopped

1 red chili chopped

4 big eggs beaten

2 onion chopped

6 cloves garlic chopped

garnish & accompaniments

fried anchovies as desired

crisp fried shallot as desired

100g dried prawns soaked for 10 minutes drained before use

Method

Prepare ground paste using a mortar & pestle grind soaked dried prawns

& dried anchovies set aside. Grind rest of ingredients separately then mix 

with dried prawns & dried anchovies until well combined. Alternatively,

combine all ingredients in blender & process into a coarse paste.

Heat oil in wok over medium heat. add ground paste & stir fry until lightly

browned & fragrant. add eggs a quarter at a time until well combined with

paste. leave eggs to cook for a few minutes before adding rice. add rice to 
fry a few minutes until ingredients are well mixed. 
Season to taste with salt.

Toss in coriander leaves & spring onion. fry for another minute 
before removing from heat.
garnish with crisp fried shallots & sprinkle over some fried anchovies

ready to serve.

Note
The ground paste will be more flavourful when ground using a mortar 
& pestle instead of a blender as the paste should be coarse & not too fine.
adjust the number of chillies used according to taste.