17th March 2008

    Nasi Goreng (Indonesian Fried Rice)


    Carrie was over tonight to enjoy the first recipe we’ve made from Asian Flavors, a book we’ve been sitting on since Christmas. The chapters in the book are divided by ingredients (for example: lime leaf, coconut, etc.), and the recipes in each section feature that key ingredient. This fried rice dish was featured in the Soy chapter and uses kecap manis, a thick, sweet soy sauce used in many Indonesian dishes.

    Carrie says:

    Now *this* is a Carrie dinner!

    Chris says:

    Mmmm… I like the little egg on top. I’m usually not a fan, but this is really paper-thin.

    Lisa says:

    Yum, I like this dish! Cathy will be glad to hear we finally made something from the book. :)

    Chris says:

    It’s almost a meat-stravaganza… small shrimp, jumbo shrimp… chicken…

    Lisa says:

    So you just followed the recipe exactly?

    Chris says:

    Pretty much… used a bit less oil than listed below… so there was some sticking to the wok… but that’s a small price to pay!

    Nasi Goreng (Indonesian Fried Rice)
    ———————————–
    1 tsp sambal oelek
    2 tbsp kecap manis
    1 tbsp ketchup
    4 tbsp peanut oil
    4 scallions, chopped
    2 carrots, sliced
    4 oz button mushrooms, sliced
    1 garlic clove, peeled and crushed
    1 chicken breast, skinned and cut into small pieces
    4 oz frozen peas
    8 oz long grain rice, cooked *
    4 oz small peeled shrimp
    8 jumbo shrimp
    1 large egg, beaten

    * Cook the rice the day before and refrigerate
    Prepare and cook the jumbo shrimp as desired (I marinated in lime juice and grilled them on skewers).
    Mix together the first three ingredients and set aside. Heat two tablespoons of peanut oil in a wok and stir-fry the scallions and carrots for two minutes over medium heat. Add the mushrooms and garlic and stir-fry for another two minutes. Remove and set aside.
    Add 1 tbsp of peanut oil to the wok, increase the heat to high, and stir-fry the chicken for two minutes. Return the vegetables to the wok, add the peas, rice, and small shrimp and pour in the sambal oelek mixture. Toss the ingredients together over the heat for three minutes until piping hot. Pile into a serving dish, arrange the jumbo shrimp around, and transfer to a low oven to keep warm.
    Heat the remaining peanut oil in a small skillet, add the egg, and cook until it sets as a thin omelet. Tip out of the skillet onto a cutting board and cut into strips. Arrange the strips over the rice mixture in a lattice and serve.

    4 Servings

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    posted in Asian Flavors, Indonesian, Main Dishes | 4 Comments

    31st October 2007

    Javanese Chicken Soup


    I’ve been waiting for a co-worker (this means you, Walt) to set me up with some delicious Indonesian recipes but got impatient, so we adapted the following from a recipe in the old standby, Great Bowls of Fire. I’m not sure how close it is to traditional recipes, but we both really enjoyed this soup flavored with lime, coconut milk, peanut butter, and ginger.

    Chris says:

    Oooh, I love this. Not at all similar to the other soups and stews we’ve made from GBOF.

    Lisa says:

    It’s definitely different — I can really taste all the different flavors: the salty, the sweet, the spicy… you don’t need to add anything! It’s deceptively rich, too. So good!

    Chris says:

    If this is anywhere close to “real” Indonesian, sign me up!

    Javanese Chicken Soup
    ———————
    2 tbsp peanut oil
    1/2 lb boneless chicken breast, diced
    1 yellow onion, diced
    2 large cloves garlic, minced
    1 tbsp ginger root, minced
    4 cups chicken broth
    1 cup snow peas
    1 tsp ground cumin
    1 tsp ground coriander
    1/4 cup canned light coconut milk
    1/4 cup chunky peanut butter
    1/4 cup kecap manis
    Juice of 2 limes
    2 tsp sambal
    2 whole scallions, chopped
    1.75 oz cellophane noodles

    In a large skillet, heat 1 tbsp of the oil over medium-high heat. Add the chicken and cook until slightly browned and fully cooked, about 7 minutes. Set aside.
    In a medium saucepan, heat the other tbsp of oil over medium heat. Add the onion, garlic, and ginger, and cook, stirring for 3 minutes. Add the chicken broth, snow peas, cumin, coriander, and cooked chicken and bring to a simmer. Cook for 10 minutes over medium heat, stirring occasionally. Add the coconut milk, peanut butter, kecap manis, lime juice, sambal, and scallions and bring to a simmer.
    Stir the noodles into the soup and continue to cook for 5 minutes.
    Ladle into bowls and serve with additional scallions and sambal.

    6 Servings

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    posted in Great Bowls of Fire, Indonesian, Main Dishes | 7 Comments


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