Nasi Goreng Oriental

Nasi goreng is always my fave cuisine. Nasi goreng can be eaten at any time of day, and many people eat nasi goreng for breakfast, often using leftovers from the previous day's dinner. The rice used to make nasi goreng is cooked ahead of time and left to cool down (so it is not soggy), which is one reason to use rice cooked from the day before.

Nasi Goreng Oriental
(source: Kumpulan Resep Sedap)

Ingredients:
2 eatspoons margarine
3 cloves garlic, chopped
1 egg, lightly beaten
50 gr shrimps
50 gr fishballs (I don't use any)
50 gr mixed vegetables (frozen)
50 gr mixed seafood (frozen)
300 gr cooked rice
1 stick spring onion
4 teaspoons fish sauce (I use oyster sauce)
1 teaspoon chicken broth powder
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar


Directions:
1. Melt the margarine in the pan. Fry the garlic until fragrant. Add with egg, and stir until egg stold.

2. Add mixed vegetables, keep stirring until the vegie 1/2 cooked.

3. Put in the shrimp, fishballs and seafood, stir and mix well.

4. Put in the rice, then add fish sauce, broth powder, salt, pepper and sugar. Stir all together until cooked. Add with spring onion, stirring again, ready.

Bubur Ayam // Chicken Porridge

Bubur is a favourite breakfast food, and many food vendors pass through the streets at dawn to serve it at residences, while calling "bubur". A popular version is "bubur ayam", which is porridge with chicken meat. In contrast to many other Indonesian dishes, it is not spicy.


I just found out from wikipedia that bubur is also called "congee".... well, I never knew it before..

Bubur can be made in a pot or in a rice cooker. Some rice cookers even have a "congee/bubur/porridge" setting, allowing the user to cook their breakfast congee overnight.

Besides functioning as an everyday meal, porridge is considered to be food therapy for the unwell. Ingredients can be determined by their supposed therapeutic value as well as flavor.

More information about congee/bubur/porridge please click here.

Bubur Ayam // Chicken Porridge
(source: Kumpulan Resep Sedap Khusus Pemula)

Ingredients:
200 gr rice
2 eatspoons sesame oil
1/2 chicken
1 eatspoon salt
2 litres water

Complements:
Cakwe, slicely cut
spring onions, finely chopped
celery, finely chopped
kecap asin (salty dark soy sauce)


Directions:

1. Wash rice until clean, enter in the pot. Add sesame oil, mix thoroughly.

2. Enter the chicken, salt and water. Let them boiling and stirring occasionally.

3. Remove the chicken from the pot, then fried and afterwards shredded in small pieces. Put aside.

4. Stir the porridge again and cook again until the porridge becomes thick.

5. Pour the porridge in the bowl, sprinkle with the complements and shredded chicken.

Fried Rice With Red Curry

Another lesson to cook economically..:o))
Leftover food.. hmmm. I don't know why, maybe I cook too much or my family eats so little... I always have leftover, not in big amounts, but not enough to be eaten for 4 people and too much for 1 persoon. So here I have another idea to create something else and slightly different than classic nasi goreng. This time instead of using sambal I add with red curry. It really tastes special and rich... and my hubby loves it... :o)

This is also my entry for event Masak Bareng Yuk!!! (Let's Cook Together!!!).

See the ingredients I got here:
Steamed rice
Leftover fried chicken, shredded
Leak
2 cloves garlic
2 kemiri nuts
Salt, pepper & chicken stock powder
Red curry paste (it's more spicy than sambal, use wisely..)
Kecap manis (Indonesian dark sweet soysauce)


Directions:
1. Heat the oil in the wok. Stir fry crushed garlic and kemiri nuts until fragrant.

2. Add the leak and a teaspoon red curry. Stir fry until leak soft.

3. Add shredded chicken, stir fry thoroughly.

4. Add the rice, few spoons kecap manis and if necessary add a bit water to moist, stir fry until all ingredients blend together. Ready to serve.

Curry Fried Rice // Nasi Goreng Kari Teri Asin

Bored with regular fried rice with sambal? You should try this one, Curry Fried Rice. It's fragrant and so tasteful... I bet you'll love it too, just like me..:o))

What fun is, you can add anything you like in it according to your taste, such as fried egg, omelet, slices of fried chicken, slices of tofu, thin slices of vegetables and my nasi goreng here is added with fried dried fish. So yummieeee...!!!

Ingredients:
2 cloves garlics, fine sliced
2 red chillies, fine sliced
2 kemiri(candle) nuts, crushed
2 teasp curry powder
1 teasp salt
1/2 teasp pepper
2 tsps chicken broth powder
1 stem green onion (sliced)
125 gr steamed rice

Directions:
1. Fry the garlic slices, chillies and candlenut,curry powder, salt and pepper.
2. Add green onion and cook for 2 minutes.
3. Add steam rice and mix well. Cook for 5 more minutes and stir well.
4. I added some dried fried fish in this.

Click Jugalbandi Photography Event: Rice Pilaff

A pilaff dish is satisfying by itself, but makes an ideal accompaniment to roast chicken. Served with a side salad, it is a quick and economical luncheon dish.

Ingredients:
1 tbsp olive oil
1 onion, chopped
225 gr brown or white rice
500 ml stock
50 gr currants
half of a red / green peppers, seeded and diced
a pinch of mixed herbs or oregano
25 gr chopped walnust (I'm allergic to nuts, I didn't use this)

Directions:
1. Gently fry the onion, peppers, herbs in the oil until transparent.

2. Then add the rice, stirring it carefully to coat the grains.

3. Pour on the hot stock, allow to come to the boil and then cover and put over a very low heat. Check and add more liquid if necessary.

4. When the rice is done, add the currants and walnuts. Just before serving, season with freshly groud pepper and grated parmesan cheese if liked.

As my entry to participate Jugalbandi Click Photography event which the theme is RED, I put my ready-to-eat rice pilaff in the red pepper to fit to the theme.

More informations about the event, please click their link here.

Nasi Kebuli (Indonesian Spiced Rice)

This rich of spices rice dish is cooked and served only during special occasions and has influences from Middle East and from Indian moslems.

According to the beliefs of old town folks, when cooking this traditional dish, it is vital that the cooks ensure that the ingredients are mixed in the right proportion and follow strictly according to the recipe.

And more importantly, besides the correct proportion of the ingredients, the cook or cooks must be properly dressed in clean and decent attire!! This, local folks say, is to ensure that when cooked, the rice or dish will not turn out to be tasteless and aroma-less!

Well, Nasi Kebuli is rice cooked with coconut oil and mixed with chicken. Sometimes lamb or mutton is used instead of chicken as the meat for this traditional food.

Ingredients:
2 esps butter
1/2 kg boneless chicken, cut in cubes
3 cups chicken broth
1 tsp salt
2 cups rice, washed and well-drained
1/2 pineapple, peeled and cut in small pieces

Spices:
13 red onions -}
7 garlics -} sliced into thin pieces
2,5 cm ginger/jahe -}
1 tsp coriander
1/2 tsp white groundpepper
1/2 tsp cumin
Grated nutmeg
1 cinnamon stick
4 cardamoms, bruised
2 cloves
1 lemon grass/sereh, bruised


Directions:

1. Heat the butter in the pan. Fry the mix spices for about 2-3 minutes until fragrant.
2. Add the chicken and cook again for about 3 minutes until the chicken turning colored.
3. Pour the chicken broth and cook the chicken with low fire until the chicken is soft.
4. Remove from the fire and seperate the chicken and chicken broth. Pour the chicken broth into other bowl.
5. Put the rice in ricecooker or heavy pan, pour the 21/2 cups of chicken broth in the rice and let it boiled. Put the lid on the pan and let it cooking slowly until the rice is almost done and dry.
6. Add the chicken in the rice and cook on low fire until the rice is done.
7. Serve with fried onions and small slices pineapple.

Some texts adapted from here.