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Fried Rice
» Lamb Rice » Manado Porridge » Pineapple Chicken Rice
» Tripe Fried Rice
» Rice Cooked in Coconut Milk
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Chicken Porridge (Bubur Ayam)
Ingredients:
300 gr chicken
200 gr rice
1 liter water
salt to taste
½ tsp. ground pepper
2 pieces cakwe, finely sliced
fried shallots slivers
finely sliced spring onions
Instructions:
Simmer chicken in water to cover until tender with some salt. Fry the chicken, de-bone and shred the meat.
Reserve 2 liter of the chicken broth. Wash and drain the rice. Boil in 1 liter water until grains are tender to the bite. Add the chicken broth. Bring to a simmer and continue simmering at low heat until porridge is ready and there is no separation of liquid and rice. Add salt and pepper. Serve
porridge in deep bowls. Garnish with the cakwe, shredded chicken, fried shallot slivers and sliced spring onions. Add drops of light soy to taste.
Serve garlic chilli sauce on the side. Makes 6 servings
Note: Cakwe is a savoury roll that can be purchased in Chinese markets. For added nutrition, a raw egg yolk can be added on the top of the hot porridge
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Fried Rice with Petai Beans (Nasi Goreng Petai)
Ingredients:
5 Tbs. Vegetable oil
2 Tbs. sweet soy sauce
1 pod of petai beans, peeled and each bean sliced in four pieces
cold steamed rice from 750 gr. rice
3 tomatoes, sliced
2 cabbage leaves, shredded
Spice Paste:
5 red chillis
6 small shallots
4 cloves garlic
1 tsp. shrimp paste (terasi)
6 petai beans
salt to taste
Instructions:
Heat the oil, fry the spice paste until fragrant. Add the sweet soy sauce and the petai beans. Stir-fry until well blended. Add the rice and continue stirring until everything is well blended and heated. Remove. Serve the rice on oval plates an garnish with fried shallots on tops. Put the sliced
tomatoes, slivers shredded cabbage around the rice. You can also have sunny side up eggs with the fried rice as well if preferred. Makes 8-10 servings.
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Indonesian Fried Rice (Nasi Goreng)
Ingredients:
2-3 red hot chillis, seeded and sliced
2 garlic cloves, minced
3 shallots, sliced thin
½ cup fresh small shrimp, peeled and de-veined
½ cup cubed boneless chicken breast
1 tsp. salt
1 tsp. soy sauce
¼ tsp. sugar
3 Tbs. tomato sauce
6 cups cooked rice
4 Tbs. sweet soy sauce
4 large eggs, fried individually as taste, ie sunny side up, over medium, over well, etc.
Shrimp crackers
Fried shallots
Sliced red tomato
3 Tbs. vegetable oil
Instructions:
Heat oil in a large wok over medium heat. Stir-fry garlic and shallots for approximately 1 minutes or until golden brown. Add the chilli and stir-fry for another minute. Next, add the shrimp and chicken and stir-fry until it's cooked. Now add the cooked rice, stirring frequently so it won't get
burned. Add salt, soy sauce, sugar, tomato sauce and sweet soy sauce and stirring frequently for another 3 minutes. Place the rice in a plate and put the prepared egg on top of the rice and garnish it with sliced tomato, crispy fried shallots and shrimp crackers. Makes 4 servings.
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Lamb Rice (Nasi Kebuli)
Ingredients:
½ cup water
1 tsp. sugar
2 tsp. salt
3 cloves garlic, sliced
¼ cup sliced onion
2 Tbs. curry powder
3 lb. boneless lamb, cut into 2-inch cubes
2 salam leaves
5 pieces of jeruk purut, or 5 square inches of lemon peel
5 cups coconut milk
4 cups rice, rinsed well in cold water
1 cup reserved lamb sauce
Aluminium foil
Instructions:
In a blender, make a paste of the water, sugar, salt, garlic, onion and curry powder. Put the lamb in a large saucepan, and pour this sauce over it. Cook for ten minutes over medium heat; then add the salam, jeruk purut and 2 cups of the coconut milk. Cook for about one hour or more, or until the
lamb is soft. There should he about 1 cup of sauce remaining in the pan; reserve it. In a large saucepan, combine the rice with the reserved lamb sauce and the remaining 3 cups coconut milk. Bring to a boil, and stir several times. Turn off the heat, cover the pan and allow the rice to absorb the
liquids for fifteen minutes. Place the rice on a square of aluminium foil in a Chinese-style steamer, and steam for twenty minutes to complete the cooking. To serve, put the lamb in the center of a large serving platter and cover it completely with a mound of the steamed rice. Makes 8 servings,
with other dishes
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Manado Porridge (Bubur Manado - Tinotuan)
Ingredients:
250 gram long grain rice
2 ears of corn, kernels stripped from the cobs
salt to taste
water
5 long string beans
½ cup spinach leaves
½ cup kangkung leaves (water convolvulus)
200 gram pumpkin, cut in 2 x 2 cm pieces of 1 cm thickness
20 kemangi (Horappa basil) leaves
Instructions:
Boil the rice together with the corn kernels and the salt in enough water to cover rice to a depth of 6 cm
After the water comes to a boil, add the long beans, cut in 5 cm lengths. Cook until the rice is half done; add the spinach leaves, the kangkung, the pumpkin, and the basil. Simmer tightly covered, until rice is done. Remove. Serve with tomato sambal and fried salted fish.
Sambal Tomat.
Mix finely sliced red chilis, bird's eye chilis, shallots and tomatoes together. Add salt and stir until everything is well-blended.
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Pineapple Chicken Rice (Nasi Ayam Nanas)
Ingredients:
2 Tbs. vegetable oil
1 lb. boneless chicken, cut in ½-inch cubes
3 cups chicken stock
1 tsp. salt
2 cups uncooked jasmine rice (long-grain rice), washed and drained
½ small pineapple, peeled and sliced and cut in small pieces
Seasoning ingredients:
3 shallots, peeled and finely chopped
5 cloves garlic
½-inch ginger root, peeled and chopped
1 tsp. coriander seeds
½ tsp. white peppercorns
½ tsp. cumin seeds
a little freshly grated nutmeg
2 inches cinnamon stick
2 cardamom pods, bruised
2 cloves
1 stalk lemongrass, bruised
Instructions:
Blend all seasoning ingredients except cloves and lemongrass with a mortar and a pestle or a food processor to form a paste. Heat oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasonings ingredients and stir fry it for 2-3 minutes. Add the
chicken and continue stir frying for about 3 minutes. Add chicken stock and salt and simmer until the chicken is tender. Strain the stock and set aside the chicken pieces. Place rice in a rice cooker or heavy stockpot, add 2½ cups of the reserved chicken stock and bring to a boil. Cover the pan and
simmer until the rice is almost cooked and the liquid absorbed. Add the diced chicken and cook over low heat until the rice is thoroughly cooked. Serve on a platter garnished with fried shallots and pineapple pieces. Makes 2-4 servings.
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Rice Cooked in Coconut Milk (Nasi Uduk)
Ingredients:
2 cups rice
3 cups coconut milk
1 salam leaf
½ teaspoon salt
aluminium foil
Instructions:
Put all the ingredients into a saucepan, and bring to a boil. Turn off the heat, cover the pan and let the mixture stand for fifteen minutes to allow the rice to absorb the coconut milk. Place the rice on an aluminium foil square in a Chinese-style steamer. Steam for twenty minutes to complete the
cooking. Makes 8 servings, with other dishes
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Rice Rolls (Lontong)
Ingredients:
2 cups rice, well rinsed
4 cups water
banana leaves
Instructions:
In a pot, combine the rice and water and bring it to a boil over moderate heat. Cover the pot and cook it for another 10 minutes over low heat, or until the water is somewhat absorbed. Remove the pot from the heat and let the rice stand for 10 minutes. Using one banana leaf at a time with the size
of your liking which usually about 7 inches long and 2 inches in diameter, put approximately 1½ cup of rice in the center of the leaf and roll it into a cylinder. There should be a little bit of space left in the cylinder for the rice to thickened. Close both ends securely with toothpicks. In the
meantime, prepare a large stockpot filled with water. Put the rice rolls into this stockpot, cover the stockpot and cook it for approximately 2 hours over low heat. The rolls are very hot when removed from the water and the rolls should be firmed. Let them cool for 30 minutes before unwrapping.
Then unwrap and cut the rolls into ½- to 1-inch-thick slices. Serve warm or at room temperature.
These rice rolls are usually served with other dishes such as satays, mixed vegetables salad, etc. Makes 3 rolls.
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Stuffed Rice Rolls (Arem-Arem)
Ingredients:
500 gr. rice
1 liter thin coconut milk from ½ coconut
1 tsp. salt
2 salam/bay leaves
300 gr. ground beef
300 cc thick coconut milk from ¾ coconut
3 Tbs. vegetable oil
Banana leaves
Spice Paste Ingredients:
6 red chillis
1 tsp. kencur
3 cloves garlic
6 small shallots
1 ground tomato
2 tsp. ground galangal/laos
2 tsp. sugar
1 tsp. salt
Instructions:
Heat the vegetable oil over medium high temperature. Stir-fry the spice paste until fragrant. Then add the ground beef, stir until done. Pour in the thick coconut milk and bring it to a boil and until all the coconut milk has been absorbed. Remove and set aside. Wash the rice and drain. In a large
pot, put the rice in and add the thin coconut milk, salt and salam leaf. Cook the rice over medium heat until the coconut milk is absorbed completely and the rice become very soft. Remove and set aside. Take a piece of banana leaf and pit in 2 Tbs. of the rice and flatten it. On top of the rice,
put 2 tsp. of the stuffing mixture. Enclose the filling with another 2 Tbs. of rice. Roll the banana leaf into a roll with a diameter 2½ cm and 10 cm long. Repeat this method for the rest of the ingredients. Steam the rolls in a steamer for approximately 1 hour. Remove and set aside for ½ hour and
the rolls are ready to be served. Makes 6-10 rolls.
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Tripe Fried Rice (Nasi Goreng Babat)
Ingredients:
500 gram tripe, washed and cleaned thoroughly
salt to taste
1 cm fresh ginger, peeled and crushed
5 Tbs. vegetable oil
2 Tbs. sweet soy sauce
1 Tbs. light soy sauce
cold cooked rice made from 750 gram of rice
3 Tbs. fried shallots
3 tomatoes, sliced
1 cucumber, sliced
Spice-Paste Ingredients:
5 red chillis
8 shallots
6 cloves garlic
¼ tsp. fermented shrimp (terasi)
salt to taste
Instructions:
Boil tripe with water, add salt and ginger, until tender and the water has evaporated. If not yet tender add more water. Once the tripe is tender, remove and cut into small pieces. Heat the oil, fry the spice paste (all ingredients are finely grounded) until fragrant. Put in the tripe and
stir well. Fry until the tripe is a bit crispy.
Add the rice and then add the sweet soy sauce and light soy sauce. keep stirring the mixture until all the rice grains are well-coated and everything is well blended. Remove and ready to serve. Garnish with fried shallots, slice tomatoes and cucumbers. Makes 8 - 10 servings.
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Turmeric Rice (Nasi Kunyit)
Ingredients:
2 lbs. glutinous rice, soaked in water for 2 hours, drain
1 Tbs. grated fresh turmeric
½ Tbs. salt
125 cc thick coconut milk
1 tsp. lime juice
2 pandan leaves, tear into pieces then tie together
Instructions:
Steam the glutinous rice for approximately 15 minutes or half done, then set aside into another pan. Combine grated turmeric with coconut milk and strain it then bring it to a boil with pandan leaves and salt. Pour boiled coconut milk mix into the half done glutinous rice and over medium heat keep
stirring the rice until the coconut milk is fully absorbed. Pour the lime juice, stir well then steam the rice until fully cooked. Makes 3-4 servings.
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Yellow Fragrant Rice (Nasi Kuning)
Ingredients:
1½ cups uncooked jasmine rice, washed and drain
2½ cups coconut milk
¾ cup chicken stock
1 salam leaf
1 pandan leaf
1 stalk lemongrass, bruised
2 Tbs. turmeric water
¾ inch laos, cut in 4 lengthwise slices
1 Tbs. salt
Instructions:
Combine all ingredients in rice cooker or stockpot and simmer, covered, until done.
Helpful hints:
If you are not using a rice cooker, cook the rice over high heat until the liquid comes to a boil, then lower heat and cook gently so that the coconut milk does not scorch on the bottom of the pan. Remove the lemongrass and laos before serving. Makes 3 servings with other dishes.
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Ingredients used in Indonesian Cooking
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