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Fried Rice (Indonesian)

14 Aug

In Indonesia this dish would be called Nasi Goreng. It is one of the most popular family or street foods, almost a national dish, often eaten for breakfast, made from left-overs from the night before and found on most Indonesian or malay restaurant menues in the west. The Chinese brought their fried rice dishes to Indonesia, where they adapted to local tastes; the Indonesians cook this dish in woks but it tends to be spicier and flavoured by their sweet sticky Kecap Manis. This is a great dish, adaptable to whatever you have available, and can be made with meat, shellfish, poultry, offal or kept clean and simple with no animal products at all. The only essential ingredient is cold cooked rice making it a useful way to use left-overs and an easy to prepare breakfast or delicious packed lunch.

  • Cold cooked long grain rice
  • green or spring onions
  • garlic
  • Seasoning Ketjap Manis (a sweet soy sauce and speciality of Indonesia)
  • vegetable use whatever is in season, green beans, long beans, runner beans, asparagus, chinese greens, peppers, carrots, fennel, corn, peas, mushrooms
  • protein you can use fried tofu, peanuts, chicken, prawn, pork or sausage.
  • Additional flavouring use dried prawns whole or powdered or prawn paste.

Toppings Serve with fresh vegetables such as; cucumber, cherry tomatoes, peppers or green onions and comdiments such as crispy fried onions and sambal olek (chilli paste), you can also serve topped with shredded egg omelet or hard boiled eggs.

Variations

Cooks Note If you don’t have Katjap Mannis you can make a similar product by mixing soy sauce with sugar, and a little miso paste, garlic and chinese 5 spice) or just use soy sauce and a little sugar.

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Lemon Rice (Indian)

11 Sep

Basmatti rice is one of my favourite types of rice, I love the fragrant taste and it is strong enough to take all kinds of seasoning and re-cooking. In this method the rice is first cooked with salt and turmeric and then cooked for a second time with a final fry of mustard seeds, curry leaves and cashew nuts and finally seasoned with lemon juice and lemon zest. It can be cooked in one go or the basic rice can be re-cooked with seasoning making this a great left-overs recipe.

  • 1 cup Basmatti rice
  • salt
  • 1 tsp mustard seeds
  • 6-8 curry leaves
  • small handful of cashew nuts
  • 1 lemon

Wash the rice in several changes of water and put in a pan with one and a half times the volume of water and slat to taste. I usually use a little cup that i know makes just enough for 2. Bring to a brisk boil then turn down the heat and cover, tightly and cook the rice for 10 minutes.

When the rice is cooked do not lift the lid but set the rice aside for a further 7-10 minutes to continue cooking in its own steam. Remove the cover after 7 minutes and lightly fork over the rice, cover again for 3 mins if it is still a little hard. The rice is now ready for the next stage. It can be served as it is or seasoned following this recipe or you can let it cool and save it for later.

Seasoning

heat a little oil in a small pan and add the cashews, mustard seed and curry leaves when the mustard seeds start to crackle tip into the rice and gently mix in along with the juice and the zest of the lemon, as much or as little as you like.