Seasoned Rice with Chicken and Pineapple (Nasi Kebuli)

Seasoned Rice with Chicken and Pineapple (Nasi Kebuli)

Ingredients:

1 lb (500 g) boneless chicken, diced

3 cups (750) chicken stock or 1 ½ teaspoon chicken stock granules

Dissolved in 3 cups (750 ml) warm water

1 teaspoon salt

2 cups (400 g) uncooked rice, washed

½ small pineapple (about 8 oz/ 250 g)

Crispy Fried Shallots, to garnish

Rice Seasoning:

2 tablespoon butter or oil

6 shallots, peeled and sliced

5 cloves garlic, peeled and sliced

3 cardamom pods, bruised

2 cloves

1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised

1 in (2 ½ cm) fresh ginger, peeled and thiny sliced

1 cinnamon stick

1 teaspoon coriander seeds

½ teaspoon white peppercorns

Cooking Directions:

1. Prepare the Crispy Fried Shallots
2. To make the rice seasoning, heat the butter or oil in a work over high and stir-fry all the ingredients until fragrant, 2 to 3 minutes
3. Add the chicken to the work and stir-fry for 2 to 3 minutes. Pour in the chicken stock, mix well and season with the salt, then bring the ingredients to a boil. Reduce the heat to medium and simmer uncovered until the chicken is tender, about 5 minutes. Remove from the heat, Strain and reserve the stock. Set the chicken pieces aside and discard all the other solids
4. Bring the uncooked rice and 2 ½ cup (625 ml) of the reserved stock to a boil over high heat in a pot. Reduces the heat to medium, cover and simmer until the rice is almost cooked and the liquid is absorbed, 5 to 10 minutes. Add the chicken, mix well and continue to simmer uncovered until the rice is fluffy, 5 to 10 minutes, then remove from the heat. Alternatively, cook the rice in a rice cooker with 2 ½ cups (625 ml) of the reserved stock and add the chicken during the last 5 minutes of cooking.

Pearl Sop (Banjar)

Pearl Sop (Banjar)

Material:

7 pieces chicken sausage, cut into pieces
3 pieces carrots, cut dice, boiled until soft
1 canned pea
Macaroni 200 grams
1 tbsp Salt
2 tbsp Sugar
½ tsp pepper
½ tsp nutmeg
1 tin cornation milk
1.5 liter chicken broth
Celery leaves

Mashed the ingredients:
2 grains Onion
1 cm ginger

Materials Pearl:
300 grams of chicken mince
1 potato pieces, fried, mashed
½ tbsp salt
2 tbsp sugar
1 tsp nutmeg
½ tsp pepper
50 grams of milk powder
2 tbsp margarine
1 yellow grains

How to Make:
Pearls: Mix all ingredients, and make form like marbles.
Boil broth, along with a smooth flavor, a celery leaf stem has hit, salt, sugar, pepper and nutmeg. Enter the pearl after pearl float, lift.
Enter carrot in chicken broth, after boiling, add the pea, Macaroni and sausage. After boiling entries celery leaves, pearls, and last, when all ingredients have been entered and is boiling, inputs cornation milk. Stir briefly, boiling, lift. Serve warm.

Rendang (Indonesian Beef Curry)

Most Indonesian people like this menu, especially when they have a din­ner in Padang Restaurant. Yup..Beef Ren­dang. Orig­i­nally from West Sumatra but now it is served out­side Indone­sia as well. Beef Ren­dang is also famous in Sin­ga­pore and Malaysia and usu­ally served in tra­di­tional fes­ti­val. But there are dif­fer­ences between Indone­sia and Malaysia, In Indone­sia Beef Ren­dang is pre­fer to enjoy with rice then in Malaysia it’s enjoyed with ketu­pat. (a com­pressed rice cake).

Whether you enjoy it with rice or ketu­pat, both are still taste fan­tas­tic. Let’s take a look at the recipe:

Ingre­di­ents :

1 1/4 liters Coconut milk from 2 old coconuts
1 Turmeric leaf, torn and knot­ted
5 Kaf­fir lime leaves
1 stalk Lemon grass, bruised
1–2 pieces Asam Gel­ugur
10 Red chilies, finely sliced
1 kg Beef, fat and sinew removed, cut into 3 cm cubes

Spices

3 table­spoons Chopped galan­gal
1/2 table­spoon Chopped turmeric
1/2 table­spoon Chopped gin­ger
200 g Red chilies
4 Shal­lots
Salt

How to Cook:

• Sim­mer coconut milk with turmeric leaf, kaf­fir lime leaves, lemon grass, asam gel­ugur, sliced chilies and ground spices until the milk thick­ens and becomes oily.
• Reduce heat.
• Add beef and cook until tender.
• Stir occa­sion­ally until the spices dry and turn brown.

Vegetable Sour Soup (Sayur Asem)- Indonesian Appetizer

I have a friend from Vietnam who really like this soup. Unfor­tunetely not all the ingre­di­ents were avail­able in Asian store near her house and some of them were out of sea­son in Vietnam. So,she made some changes in ingre­di­ents. She replaced fresh peanuts with bagged wal­nuts and frozen green bean with freash Ore­gon pea pods. It still taste fantastic.

So, for some of you that might not find some of the ingre­di­ents below, just make some changes and see what would it taste like?

Here is the recipe

• 1 tsp. tamarind
• 5 tbsp. warm water
• 1 shal­lot, sliced
• 3 cloves gar­lic, minced
• 1 inch-long piece fresh ginger,
• peeled and sliced
• 1 red chili pep­per, seeded and sliced*
• 3 tbsp. raw peanuts
• 1 tsp. shrimp paste
• 1/2 tsp. salt
• 5 c. low-fat chicken or veg­etable broth
• 1/2 c. salted peanuts, coarsely chopped
• 2 tbsp. brown sugar
• 1 chay­ote, peeled, seeded, and
• sliced thin
• 1/2 c. fresh or frozen green beans,
• ends trimmed
• 1/3c. frozen corn kernels
• 1 green chili pep­per, sliced (optional)

Direc­tion to Cook

• Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.
• To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts, shrimp paste, and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.
• Trans­fer paste to a medium saucepan and add chicken or veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.
• Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
• Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
• Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.