Yellow Rice

Yellow Rice – Nasi Kuning

Yellow Rice

Ingredients:

Long-grain  rice	400 g (2 cups)
Coconut Milk	625  ml (2 ½  cups), squeezed from 1 grated coconut with sufficient water added
Tumeric (Kunyit)	1 tsp, ground
Coriander (Ketumbar)	½ tsp, ground
Salam leaf (Daun Salam)	1
Garlic	2 cloves, peeled and chopped
Salt	2 tsp
Onion	1, large, peeled and sliced
Vegetable oil	1 Tbsp
Cucumber	1, medium, peeled and cut into long stripes

Method:

1.       Wash  rice twice and drain. Transfer to a saucepan an  add coconut milk, turmeric, coriander, salam leaf, garlic  and  salt. Cook, covered  tightly, over medium heat.

2.       Meanwhile, fry onion slices in oil

3.       Garnish cooked rice with fried onion slices and cucumber strips. Serve.

Vegetables in Sweet Tamarind Broth

Vegetables in Sweet Tamarind Broth – Sayur Asam

Vegetables in Sweet Tamarind Broth 

Ingredients:

4 cups (1 liter) water

2 salam leaves (optional)

1 in (2 ½ cm) fresh galangal, bruised

1 fresh or frozen corn cob, cut into sections

2 cups (180 g) tapioca leaves, sweet potato leaves, spinach and melinko leaves (see note)

1 cup (100 g) green beans, cut into short lengths

2 to 3 green finger-length chilies, deseeded and cut into short lengths (optional)

½ cup (75 g) lightly boiled raw peanuts or fresh melinjo nuts

¼ cup (60 ml) tamarind juice (see our sambals recipe) or 4 to 6 carambola (belimbing wuluh), sliced

½ cup (125 g) small fresh shrimp, peeled and deveined (optional)

1 ripe tomato, cut into wedges

2 tablespoons sugar

½ teaspoon salt

Spice Paste 2 to 4 finger-length chilies, deseeded

4 shallots, peeled 3 cloves salt

Cooking Directions:

Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set a aside.

Bring the water to a boil over medium heat in a large saucepan. Add the Spice Paste salam leaves (if using) and galangal, mix well and bring to aboil again, then simmer uncovered for 2 minutes. Add the corn and boil  for 2 more minutes, then add the vegetables, chili (if using) peanuts  and tamarind juice or carambola. Bring the mixture to a boil and simmer until the vegetables are tender, 3 to 5 minutes. Finally add the shrimp, tomato and sugar, and simmer for 1 to 2 minutes until the shrimp turn pink. Season with the salt and remove from the heat. Serve hot as part of rice-based meal.

Indonesian Fried Rice

Indonesian Fried Rice

Indonesian Fried Rice

Ingredients :

2	Eggs
1/4 teaspoon	Salt
1/3 cup	Cooking oil
3 cloves	Finely chopped garlic
1	Finely chopped onion
2	Seeded and very finely chopped red chilies
1 teaspoon	Shrimp paste
1 teaspoon	Coriander seeds
1/2 teaspoon	Sugar
400g	Raw prawns, peeled and deveined
200g	Rump steak, finely sliced
1 cup	Long grain rice, cooked and cooled
2 teaspoons	Kicap manis (sweet soy sauce)
1 tablespoons	Soy sauce
4	Finely chopped onions
1/2	Finely shredded lettuce
1	Thinly sliced cucumber
3 tablespoons	Crisp fried onion
2	Eggs
1/4 teaspoon	Salt
1/3 cup	Cooking oil
3 cloves	Finely chopped garlic
1	Finely chopped onion
2	Seeded and very inely chopped red chilies
1 teaspoon	Shrimp paste
1 teaspoon	Coriander seeds
1/2 teaspoon	Sugar
400g	Raw prawns, peeled and deveined
200g	Rump steak, finely sliced

Method :

Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil.

Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over  medium heat until the omelet sets.

Turn the omelet over and cook the other side for 30 seconds.

Remove the omelet from the pan and repeat with the remaining egg mixture.

When the omelets are cold, gently roll them up and cut them into fine strips; set aside.