Indonesian Chicken And Rice Food
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.
NASI GORENG (INDONESIAN STIR-FRIED RICE)
This fragrant rice dish with chicken, prawns and shredded omelette is the ultimate comfort food for spice lovers.
Provided by Jack Stein
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 20
Steps:
- Put the rice in a medium heavy-based saucepan and add 520ml water. Quickly bring to the boil, stir once and cover with a tight-fitting lid. Reduce the heat to low and cook for 10 mins. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Pour in the beaten egg and, as it begins to cook, use a spatula to bring large flakes of cooked egg into the middle of the omelette. Continue to cook like this for a couple of mins, then leave the rest of the egg to set completely. Flip the omelette over and transfer to a plate to cool before cutting it into long, thin shreds.
- Drop the beans into a pan of boiling salted water and cook for 3 mins. Drain, refresh under cold water and set aside.
- Heat the remaining oil in a wok or large, deep frying pan until almost smoking. Add the chicken and prawns, and stir-fry for 1 min. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender. Add the spice paste and stir-fry for 1 min more. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins. Add the soy sauce, spring onions and shredded omelette, and toss together.
- Spoon the nasi goreng onto warmed plates. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions and serve with prawn crackers.
Nutrition Facts : Calories 442 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
ERIN'S INDONESIAN CHICKEN
This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!
Provided by ERINPETERSON
Categories World Cuisine Recipes Asian Indonesian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
- Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
- Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
- Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 58.1 g, Cholesterol 59.4 mg, Fat 18.6 g, Fiber 6.4 g, Protein 35.4 g, SaturatedFat 3.8 g, Sodium 322 mg, Sugar 7.8 g
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.
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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