INDONESIAN SPICED RICE
This colorful spicy side dish goes perfect with kabobs, especially with cherry tomatoes; the color combo is most appealing. Lamb is a good accompaniment.
Provided by Andi
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in large, heavy pan over medium heat. Stir in onion, jalapeno peppers and garlic. Saute until onion is translucent; about 8 minutes.
- Stir turmeric, cinnamon, and rice into the pan; stir for 2 minutes. Mix in the chicken broth, water and bay leaf. Bring the mixture to a boil, reduce heat to low, cover and cook 20 minutes.
- Turn off the heat altogether and let sit for 5 minutes. Garnish with chopped green onion.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 39.8 g, Fat 5.5 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 3.9 mg, Sugar 1.1 g
INDONESIAN FRIED RICE (NASI GORENG)
When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.
Provided by Daydream
Categories Long Grain Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Boil rice in plenty of salted water until cooked.
- Rinse, drain and spread the rice to cool.
- Do this at least two hours ahead, or preferably, leave overnight in the fridge.
- Combine eggs with sesame oil and salt, and put aside (see below).
- Heat wok or large frying pan over heat until hot.
- Add oil, and wait until it is very hot and slightly smoking.
- Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
- Then add chicken and shrimp and stir-fry for a further 2 minutes.
- Add rice and continue to stir-fry for 3 minutes.
- Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
- Finally, add egg mixture and continue to stir-fry for another minute.
- Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
- These can then be used as garnish on the finished dish.
- Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.
INDONESIAN FRIED RICE WITH MACKEREL
On the table in just 20 minutes and cheap to make too, this one-pan supper will satisfy everyone
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan or wok. Tip in the eggs and swirl to coat the base of the pan. Cook for 1 min, then flip and cook the other side until set. Remove and roughly chop into ribbons.
- Add the curry paste and sugar and fry for 1 min. Tip in the rice and stir to coat in the paste, then add the spring onions and peas. Stir-fry for 2-3 mins until everything is really hot. Add the soy sauce, then gently toss through the omelette ribbons and mackerel.
- Divide between 4 bowls and garnish with the cucumber. Serve with extra soy sauce, if you like.
Nutrition Facts : Calories 760 calories, Fat 44 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 5.66 milligram of sodium
SPICY INDIAN RICE
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
INDONESIAN FRIED RICE (NASI GORENG)
Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.
Provided by frida
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
- Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
- Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
- Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.
Nutrition Facts : Calories 415 calories, Carbohydrate 49.5 g, Cholesterol 258.1 mg, Fat 9.6 g, Fiber 2.6 g, Protein 31.4 g, SaturatedFat 2.3 g, Sodium 872.4 mg, Sugar 5 g
INDONESIAN SPICED RICE
Make and share this Indonesian Spiced Rice recipe from Food.com.
Provided by LikeItLoveIt
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large heavy saucepan over medium heat.
- Add chopped onion and chilies and stir until onion is translucent.
- Mix in turmeric and cinnamon.
- Add rice and stir 2 minutes.
- Add chicken broth, water, bay leaf and cayenne pepper.
- Bring to a boil; reduce heat, cover and cook until liquid is absorbed, about 20 minutes.
- Sprinkle green onions on top before serving.
Nutrition Facts : Calories 300.8, Fat 6.2, SaturatedFat 0.9, Sodium 346.2, Carbohydrate 53.3, Fiber 2.8, Sugar 3.4, Protein 7.1
INDONESIAN SPICED RICE
Categories Pepper Rice Vegetable Stir-Fry Low/No Sugar Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 21
Steps:
- For rice:
- Heat oil in heavy large saucepan over medium-low heat. Add chopped onion and chilies and stir until onion is translucent, about 8 minutes. Mix turmeric and ground cinnamon. Add rice and stir 2 minutes. Add chicken broth, water and bay leaf. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
- Mound rice in center of platter. Sprinkle with green onions. Surround with stir-fried vegetables.
- For stir-fry:
- Cook beans and carrots in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain. (Can be prepared 1 day ahead of time. Bring to room temperature before continuing.)
- Rinse cabbage and drain well just before cooking. Heat vegetable oil in wok or heavy large skillet over high heat. Add ginger; press and stir until aromatic. Add cabbage and stir to coat with oil. Sprinkle with 1/2 teaspoon salt.
- Add broth, reduce heat to low, cover and cook 2 minutes. Uncover, increase heat to high, add green beans and carrots and stir-fry until heated through. Mix in lime juice and sesame oil. Season to taste with salt and pepper. Discard ginger and serve.
INDIAN SPICED RICE
An Indian meal is not complete without rice to soak up some of the liquids of the other Indian dishes that is piled on and around it.
Provided by Karen From Colorado
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook green onion in butter in a saucepan until tender but not brown.
- Stir in rice, salt garam masala, red pepper and garlic.
- Cook and stir over medium heat for 1 minute.
- Add water.
- Bring to boil.
- Reduce heat and simmer, covered, for 15 minutes; do not lift lid.
- Remove saucepan from heat.
- Let stand covered for 10 minutes.
- To freeze: Place prepared rice in freezer bag. Seal, pushing out as much air as possible, label and freeze.
- To serve: Thaw in fridge. Place in baking dish and add 1 T.water for each cup of rice. Stir and reheat at 300 degrees for 35-40 minutes.
INDONESIAN FRIED RICE
Categories Wok Chicken Egg Rice Side Stir-Fry Shrimp Hot Pepper Shallot Gourmet Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- Rinse rice in a large sieve and drain well. Bring rice, water, and 1 1/2 cups chicken broth to a full rolling boil in a 4-quart heavy saucepan. Cover pan, then reduce heat to very low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Gently fluff with a fork, then transfer to a large shallow bowl or a large shallow baking pan and cool to room temperature, about 30 minutes. Chill rice, covered, 8 to 12 hours.
- Heat 1 quart of oil in a 4-quart pot over high heat until thermometer registers 375°F. Gently drop 2 krupuk into oil, then fry until they float to the surface, curl up, and expand, about 20 seconds. Turn krupuk over and fry until pale golden, about 10 seconds, then transfer with a slotted spoon to paper towels to drain. Fry remaining krupuk in 3 batches in same manner, transferring to paper towels to drain, then cool and break into pieces.
- Break up rice into individual grains with your fingers.
- Heat remaining 3 tablespoons oil in wok over high heat until hot but not smoking, then add shallots and stir-fry 1 minute. Add garlic and stir-fry 30 seconds. Add chicken and stir-fry until outside is no longer pink, about 2 minutes. Add shrimp, chiles, and salt and stir-fry until shrimp are just cooked through, 2 to 3 minutes. Add remaining 1/4 cup broth with ketjap manis and rice and stir-fry until rice is heated through, about 2 minutes. Remove wok from heat and stir in fish sauce and scallions until combined well.
- Serve nasi goreng on a platter with krupuk, cucumber slices, and hard-boiled eggs.
- *Available at adrianascaravan.com.
INDONESIAN-STYLE RICE WITH TEMPEH
Based on a recipe from Robin Robertson's book, Vegan Planet. The intro to this recipe says, "Inspired by the spicy-sweet Indonesian fried rice dish called nasi goreng, this can be made using alternative ingredients. For example, omit the tempeh, use broccoli and bell pepper instead of carrot and cabbage, or garnish with bean sprouts or diced tomato instead of cucumber and peanuts. The traditional accompaniment is a hot and spicy relish called sambal, which can be found in Asian markets."
Provided by mersaydees
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- POACHING TEMPEH:.
- It's recommended to poach tempeh before using in recipes to mellow the flavor and increase digestibility. Place tempeh in a saucepan with water to cover and bring to a simmer. Continue simmering gently for 10 minutes, then remove and pat dry.
- RICE:.
- Combine shallots, chiles, garlic, and salt in food processor or blender and process until smooth. Set aside.
- In large skillet or wok, heat peanut oil over medium heat.
- Add carrot and cabbage and stir-fry until slightly softened, about 1 minute.
- Add tempeh, 1 ½ tablespoons of the tamari, and the sugar and cook until the tempeh is lightly browned, about 2 minutes.
- Add reserved shallot mixture and cook until fragrant, about 30 seconds.
- Add rice and remaining 1 ½ tablespoons tamari and stir-fry to combine all ingredients and heat through, about 10 minutes.
- Serve by placing rice mixture in shallow serving bowl or on large platter. Garnish with cucumber and peanuts.
Nutrition Facts : Calories 820, Fat 24.6, SaturatedFat 4.2, Sodium 935.4, Carbohydrate 128, Fiber 8, Sugar 8.2, Protein 26.2
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