Nasi Goreng Ikan Bilis

Ingredients: (serves 1)

 1 medium-sized bowl cooked rice (overnight rice)

1/4 cup carrot (thinly sliced)

1 small bowl cabbage (sliced)

1 sprig spring onion (sliced diagonally)

2 tbsp. cooking oil

Paste ingredients:

1/4 tsp. roasted belacan (shrimp paste)

1 tsp. dried shrimps (soaked and drained)

1/2 tbsp dried anchovies (washed and drained)

1 red chili (roughly chopped)

2 cloves garlic (peeled)

1/4 onion (peeled and roughly chopped)

2 tbsp. water

Seasonings:

Dashes ground white pepper

Dash of salt 

For garnishing:

1 tbsp. anchovies

1 egg (sunny side up)

Methods:

1. In a blender bowl, add belacan, dried shrimps, anchovies, red chili, garlic, onion and water.  Blend using a hand held blender until fine paste.
2. Heat 2 tbsp. of cooking oil in a wok, add in 1 tbsp. anchovies and fry using medium-low heat until crispy.  Dish out the anchovies and set aside.
3. Using the remaining oil in the same wok, add the blended paste, stir and cook until fragrant.  Add carrot and cabbage, and stir-fry for a quick minute, then add in dashes of ground white pepper and salt.  Stir to mix, then add rice and spring onions, stir to combine the ingredients into the rice. At this point, taste for correct seasoning.  If needed, add in a dash of salt. Off the heat.
4. Dish the rice into a serving dish, top with a sunny side up egg, fried anchovies and finely chopped spring onions, if using.
5. A plate of yummylicious 'Nasi Goreng Ikan Bilis' is ready to be served!

I adapted this recipe from 'asianfoodnetwork AFN' with slight adjustments to suit my cooking preferences.