Mie Goreng Jawa (Javanesse Fried Noodles)

Ingredients:

• 2 tbsp vegetable oil for frying
• 3 cloves of garlic, crushed
• 3 white onions, finely sliced
• 200 grams of boiled beef, cut into small
• 100 grams of shrimp
• 150 cc beef broth
• 100 grams of cabbage, finely sliced
• 100 grams of bean sprouts, clean it
• salt as necessary
• pepper as necessary
• 2 tbsp sweet soy sauce
• 250 grams of wet noodles
• 1 tbsp sliced of celery leaves
• 1 tbsp fried onion.

Instruction:

1. Heat oil, fry and stir the garlic and sliced onions until it smells delicious/fragrant.
2. Enter the shrimp and meat, stir well until cooked. Pour the beef broth.
3. Enter all the vegetables and spices. Cook until the vegetables wilt. Enter noodles and stir briefly. Lift. Put on the plate you have prepared.
4. Put the sliced celery leaves and fried onion on it. Served hot with chili sauce and pickles.
5. Enjoy.

(Source: indonesianfoodonline.com)

Nasi Ayam Nanas (Pineapple Chicken Rice)

Ingredients:

• 2 Tbs. vegetable oil
• 1 lb. boneless chicken, cut in ½-inch cubes
• 3 cups chicken stock
• 1 tsp. salt
• 2 cups uncooked jasmine rice (long-grain rice), washed and drained
• ½ small pineapple, peeled and sliced and cut in small pieces

Seasoning ingredients:

• 3 shallots, peeled and finely chopped
• 5 cloves garlic
• ½-inch ginger root, peeled and chopped
• 1 tsp. coriander seeds
• ½ tsp. white peppercorns
• ½ tsp. cumin seeds
• a little freshly grated nutmeg
• 2 inches cinnamon stick
• 2 cardamom pods, bruised
• 2 cloves
• 1 stalk lemongrass, bruised

Directions:

1. Blend all seasoning ingredients except cloves and lemongrass with a mortar and a pestle or a food processor to form a paste.
2. Heat oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasonings ingredients and stir fry it for 2-3 minutes.
3. Add the chicken and continue stir frying for about 3 minutes.
4. Add chicken stock and salt and simmer until the chicken is tender. Strain the stock and set aside the chicken pieces.
5. Place rice in a rice cooker or heavy stockpot, add 2½ cups of the reserved chicken stock and bring to a boil.
6. Cover the pan and simmer until the rice is almost cooked and the liquid absorbed.
7. Add the diced chicken and cook over low heat until the rice is thoroughly cooked.
8. Serve on a platter garnished with fried shallots and pineapple pieces.

*This recipe makes 2-4 servings.


(Source: melroseflowers.com)

Nasi Kebuli (Lamb Rice)

Ingredients:

• ½ cup water
• 1 tsp. sugar
• 2 tsp. salt
• 3 cloves garlic, sliced
• ¼ cup sliced onion
• 2 Tbs. curry powder
• 3 lb. boneless lamb, cut into 2-inch cubes
• 2 salam leaves
• 5 pieces of jeruk purut, or 5 square inches of lemon peel
• 5 cups coconut milk
• 4 cups rice, rinsed well in cold water
• 1 cup reserved lamb sauce
• Aluminum foil

Directions:

1. In a blender, make a paste of the water, sugar, salt, garlic, onion and curry powder. Put the lamb in a large saucepan, and pour this sauce over it. Cook for ten minutes over medium heat; then add the salam, jeruk purut and 2 cups of the coconut milk. Cook for about one hour or more, or until the lamb is soft. There should he about 1 cup of sauce remaining in the pan; reserve it.
2. In a large saucepan, combine the rice with the reserved lamb sauce and the remaining 3 cups coconut milk. Bring to a boil, and stir several times. Turn off the heat, cover the pan and allow the rice to absorb the liquids for fifteen minutes. Place the rice on a square of aluminum foil in a Chinese-style steamer, and steam for twenty minutes to complete the cooking.
3. To serve, put the lamb in the center of a large serving platter and cover it completely with a mound of the steamed rice.

*The recipe makes 8 servings, with other dishes


(Source: melroseflowers.com)

Nasi Kuning (Yellow Rice)

Ingredients :
1 Lemon grass stalk, or Lemon zest

2 1/2 cup Rice

1 1/2 cup Coconut milk

3 cup Water

2 1/2 tsp Turmeric

1 tsp Salt

1 slc Galangal, dry

1 Bay leaf

1 Krapau leaf

Directions :

1. Once reserved for religious ceremonies, nasi kuning is still served on special occasions in Indonesia. This sweet and aromatic centerpiece of a dish is perfect with satay.
2. Cut lemon grass into pieces about 3" long and tie into a bundle. In a 3-quart pan combine lemon grass, rice, coconut milk, water, turmeric, salt, galangal, bay leaf, and citrus leaf.
3. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring gently every now and then, just until liquid is absorbed. To finish cooking, steam according to one of the methods listed below.
4. To steam in cooking pan: cover pan, reduce heat to low, and cook until rice is tender (15-20 minutes). Halfway through estimated cooking time, gently fluff rice with 2 forks. Remove and discard seasonings.
5. Transfer to a serving bowl or mound rice on a platter into a rounded cone.To steam using traditional method: transfer rice and seasonings to a colander or steamer basket insert.
6. Into a large kettle, pour water to a depth or 1 1/2 inches: bring to boil over high heat. Place colander in kettle. Cover and reduce heat, steam until rice is tender (about 20 minutes).
7. Remove and discard seasonings. Serve as noted above.

Note:

This recipe (Nasi Kuning) becomes a symbol of Indonesian culinary. It serves in many occasions, such as: Birth Day, Anniversary, Grand Opening/Launching or other formal/informal occasions in Indonesia. The rounded cone of nasi kuning represent the mountain that big enough to reach the sky. It's such a wish that we can reach the top of success!

(Source: fooddownunder.com)

Nasi Goreng (Indonesian Fried Rice)

Ingredients:
350 gr Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs 1 Onion
2 Green Chillis, Sambal Ulek or Sambal Badjak.
1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
250 gr. Chicken meat
250 gr. Shelled Prawns
3 Tbs. Sweet Soy Sauce

Directions:

1. This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
2. Beat the eggs and make into a omelet, slice into strips and set aside.
3. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin.
4. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed.
5. Add the rice, soy sauce and omelet strips and cook for a further 5 minutes.
6. Decorate with some of the leftover leek and serve hot. Enjoy!!

Note:

In Indonesia, this recipe (nasi goreng) is so popular and easy to cook. We usually eat nasi goreng for breakfast or dinner.

(Source: indochef.com)