NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)
Nasi goreng, which translates to "fried rice," is one of Indonesia's best-known dishes, and it's prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee's "Coconut & Sambal," blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don't skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.
Provided by Kayla Stewart
Categories dinner, lunch, weeknight, grains and rice, vegetables, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, season the chicken pieces with the salt and white pepper.
- In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
- Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
- Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
- Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
- Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
- Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.
SMOOR (INDONESIAN CHICKEN AND RICE)
My grandmother (see profile) was born in Indonesia and we grew up on recipes that we thought noone else in America ate at their dinner table. Well, now you can eat this dish which I have transliterated as "Smoor." I have no idea what it means, but I eat it! For some reason my grandmother always served it with bread and butter pickles. As kids we poured a little pickle juice on top of the "smoor", but this is probably just a family quirk. We also eat this with "kroepoek" (fried pulverized prawn chips).
Provided by BatiksWindmillsAndT
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- (NOTE: I have successfully tried this recipe in a crockpot. Simply throw it all in (including raw onions), mix, and cook on high 4 hours. You do not need to add water, but you can add up to 1/2 cup of you want a lot of juice.).
- Fry onions in a little oil on high until light brown. Add chicken pieces. Mix. Add enough water to cover chicken. Add all other ingredients and mix. Simmer about 45 minutes on medium heat.
- In the meantime, rinse 2 cups of jasmine rice and cook in the rice cooker.
- Serve the chicken pieces on a bed of rice. You can add additional sambal if you like it hotter.
SMOOR AYAM
Make and share this Smoor ayam recipe from Food.com.
Provided by ambernova
Categories Chicken Thigh & Leg
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat enough cooking oil to moisten chicken.
- Cook chicken until half-done.
- Remove.
- Heat more cooking oil and stir-fry onion and garlic till fragrant.
- Return chicken to the wok with onion and garlic.
- Stir-fry for approximately another two minutes and add tomatoes.
- Add ketjap manis by pouring around the wok's edges.
- This will prevent you from using too much.
- Add water enough to cover the chicken and stir.
- Add nutmeg, salt, and pepper.
- If you think the sauce is too watery, let it simmer uncovered to allow excess water to evaporate.
- Serve immediately with fragrant rice.
- This recipe works well with potatoes too-- simply substitute some of the chicken with potatoes.
- Easy alternative for those too lazy to cook rice separately.
Nutrition Facts : Calories 303.3, Fat 13.6, SaturatedFat 3.9, Cholesterol 121.5, Sodium 2212.2, Carbohydrate 13, Fiber 1.9, Sugar 4.7, Protein 31.2
INDONESIAN CHICKEN AND RICE
Make and share this Indonesian Chicken and Rice recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken
Time 35m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Mix broth, corn syrup and soya sauce.
- Stir fry chicken in hot oil.
- Add onion, red pepper, ginger and crushed red pepper.
- Cook for 30 seconds.
- Stir in curry powder and rice.
- Cook for 2-3 minutes.
- Add liquids.
- Stir in peanuts, scallions and parsley.
- Serve hot!
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