Archive for the ‘Rice’ Category

Nasi Ulam

February 21st, 2009

Ingredients:

1 desertspoon sugar
Vegetable oil
100 g grated coconut
75 g peanuts, crushed finely
5oo g cooked white rice, cooled
Grind:
8 cloves of garlic
1 teaspoon of ketumbar (coriander)
4 cabe rawit (birdseye chilli)
1 tablespoon ebi (dried shredded shrimp)
1 stalk serai, chopped finely
Salt
1 desertspoon Sugar

Ingredients for side dishes
2 Eggs, for omellette sliced in fine strips
Cucumber
Daun kemangi
Taoge
Fried onions

Directions:

Heat oil, fry the ground ingredients until fragrant and cooked. Add the shredded coconut and stir until the coconut is dry
Add the peanuts and rice and stir until mixed evenly. Serve with the side dishes.

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Tinutuan (Bubur Menado)

February 17th, 2009

Ingredients

½ cup Beras (rice)
Corn
Pumpkin, cut in 4 cm cubes
Sweet potato, cut in 4 cm cubes
Bayem (Spinach)
Kangkung (water spinach)
Serai (lemongrass)
Daun kunyit (Turmeric leaf)
Kemangi (sweet basil)
Salt
Sambal:
Ikan Roah (If not available you can substitute it with fried Ikan teri)
Terasi (shrimp paste)
Cabe Rawit (birds eye chillies)
Onion
Jeruk nipis (tahitian lime)
Tomato
½ teaspoon of sugar
Salt

Preparation:

1. Fill a saucepan 3/4 full with water and add the beras, the serai and the daun kunyit.
2. Remove the corn from the cob by scraping it off with a knife.
3. Add the corn kernels to the saucepan and also put in the cob of the corn. This will sweeten the taste of the dish
4. Bring to the boil, when boiling turn the heat to medium and simmer, stirring regularly.
5. When the rice thickens and resembles a porridge add the vegetables,
6. Add salt to taste. Remove the corn cob.
Prepare Sambal:
1. Grind the fried ikan teri
2. Ulek (grind or blend ) all other ingredients together
Mix with the ground ikan teri, add salt and juice from the jeruk nipis

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Nasi Uduk

February 17th, 2009

Ingredients:
2 cups rice
3 cups santan ( coconut milk)
Daun Salam (salam leaf)
Serai (lemongrass)
Salt
Aluminium foil

Preparation:
1. Put all the ingredients into a saucepan, and bring to a boil.
2. Turn off the heat, cover the pan and let the mixture stand for fifteen minutes to allow the rice to absorb the coconut milk.
3. Place the rice on an aluminium foil square in a  steamer.
4. Steam for twenty minutes to complete the cooking.

Note: Serve with dry side dishes

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Nasi Kuning

February 17th, 2009

Ingredients:

2 cups of normal rice
2 cups of Glutinous rice (Ketan)
Santan (coconut milk)
Kunyit (Turmeric)
Salt
Daun Salam (salam leaf)
Daun pandan (screwpine leaf)

Preparation:
1. Mix and wash the rice
2. Add the santan, salt, kunyit, the daun salam and daun pandan
3. Add water until the rice is covered about 5-6 cm under
4. Cook on medium until the water has nearly evaporated
5. Transfer the rice into a steamer and steam until the rice is cooked.

Serving Instructions»

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To serve you could  shape the rice by pressing it into a pointed container and turning it upside down onto a banana covered platter. Decorate with garnishes and dry dishes such as Pergedel, Sambal Goreng Kripik, Rendang, Ayam Goreng Kuning, Serundeng, Acar ketimun or Acar kuning and strips of omelette.Powered by Hackadelic Sliding Notes 1.6.4

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Nasi Goreng

February 17th, 2009

Ingredients:

Rice, cooked and cooled
Onion
Garlic
Terasi (shrimp paste)
Cabe ( birds eye chilies)
3 Eggs, Make omelets and slice into small pieces
Spring Onions
Kecap Manis (sweet Soy Sauce)
Salt
Bacon pieces/Corned beef/Chicken pieces/prawns

Preparation:

1. Dice the onion, garlic and chilies
2. Heat a little vegetable oil in a wok
3. Fry the onion, garlic, chilies and terasi
4. Add the Meat pieces and fry until brown and cooked
5. Turn the heat to low and add the rice
6. Add the salt and kecap manis
7. Stir until well mixed then add the spring onion and egg pieces

Note:

Serve with fried chicken and Acar

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