Indonesian Coconut Rice Food

NASI LIWET (INDONESIAN SPICED COCONUT RICE)

Steps:

• Blend opor ayam paste and cook opor ayam. In a blender, add 5 shallots, 3 garlic cloves, 4 candlenuts, 1 tsp toasted coriander seeds, and a pinch of salt then blend into a smooth paste. Set aside.
• Cook chicken. In a large pot, add chicken then pour in enough water to cover the chicken Bring to a boil for 15 minutes, occasionally skimming off the fat (scum) with a ladle as it floats to the surface Remove from heat When cooled, remove the chicken, and pour away ¾ of the water.
• Cook opor ayam paste-cook paste and add chicken.Cook opor ayam paste-cook paste and add chickenIn the same large pot, add in the opor ayam paste together with 1 pc bruised galangal, bay leavesand 1 stalk lemongrass tocook chicken.Pourin 500 ml coconut milk and then let it simmer for about 10 minutes.Add 1 tbsp sliced palm sugar, and cook to reduce for 5 more minutes.Season to taste, then cover and simmer for 10 minutes. Set aside.
• Prepare choko, blend into choko sambal paste. Peel or cut the skin off the choko and then julienne.Rub a generous amount of salt on the julienned pieces Leave to marinate for 5 minutes, then rinse under running water until excess salt is gone Drain and set asideRubbing salt into the choko gets rid of the bitterness In a blender, add 7 red chilies, 8 shallots, 3 garlic cloves, drained hebi and a pinch of salt Blend into a smooth paste.
• Fry choko sambal paste. In a pan on medium heat, add paste and fry for 2 minutes. Add smashed galangal, 1 dried bay leaf, 1½ tbsp sliced coconut palm sugar, long beans, julienned choko and salt to taste, then continue to fry until fragrant.
• Make Egg Omelette. In a blender, add 3 shallots, ½ tsp salt, and ½ tsp sliced coconut palm sugar then blend into a smooth paste. This will be the tim telur paste. In a pan,add 200ml coconut milk and stir in tim telur paste, bring to boil and letitcool. Whisk 2 eggs and pour tim telur batter into egg, steam for 20 minutes (or until firm). In the same large pot, add in the opor ayam paste together with 1 pc bruised galangal, 1 dried bay leaf and 1 stalk lemongrass to cook chicken.
• Cook Coconut Rice. Pour 1 L coconut milk into a separate pot and bring it to a boil on medium heat. Once boiling, add in rice along with 2 dried bay leaves, 1 stalk lemongrass and a pinch of salt. Stir until the coconut milk starts to thicken and reduce. This takes about 15 minutes. Ensure that the rice doesn't stick or burn on the bottom. If the coconut milk reduces too much and it starts to become dry, just add a little more as needed. Set aside for another 10 to 15 minutes, then fork through to make it fluffy.

INDONESIAN COCONUT RICE

Steps:

• Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes.
• Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes.
• Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot.
• Cover, and set aside for 5 minutes before serving. Top with peanuts and/or toasted coconut.

INDONESIAN COCONUT CURRY CHICKEN WINGS

Steps:

• Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic and ginger in a large bowl. Finely grate the zest of the limes into the bowl (reserve the limes separately) and stir in the coconut milk. Reserve 1 1/2 cups of the coconut mixture separately, then add the chicken wings to the bowl with the remainder and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
• Meanwhile, make the pickle: Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium bowl. Carefully pour 3 cups boiling water over the vegetables, then stir to mix evenly and let stand for 20 minutes. Drain the vegetables in a colander, pressing gently to remove excess liquid, then transfer to a bowl. Add the vinegar, sugar, chile and 1 teaspoon salt, stirring to dissolve the sugar and salt. Refrigerate until ready to use, at least 10 minutes and up to 1 hour.
• Bring 4 cups water to a boil in a large pot. Add the wings with their marinade, return to a boil, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until a paring knife inserted in the middle of a wing comes out with no resistance, about 15 minutes. Using tongs, transfer the wings to a wire rack set over a rimmed baking sheet, season liberally with salt and let air-dry while you make the dipping sauce.
• For the dipping sauce: Place the reserved 1 1/2 cups aromatics and coconut milk in a medium sauce pan over medium heat; stir in 1 cup water and bring to a simmer. Cook, stirring occasionally, until reduced and thickened, about 20 minutes. Transfer the sauce to a blender, along with three-quarters of the cilantro leaves and the juice of the reserved limes; puree until smooth. Pour the coconut dipping sauce into a bowl, season with salt and pepper and let cool completely.
• Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 425 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and season with more salt. (Make sure the oil returns to the proper temperature between batches.)
• Transfer the wings to a serving platter and sprinkle with cilantro. Serve immediately with coconut dipping sauce and cucumber and carrot pickles.

SIMPLE FRAGRANT INDONESIAN COCONUT MILK RICE (NASI UDUK)

Steps:

• Rinse the rice well. To do this, place it into a sieve and then in a large bowl of water. Use your hands to rub the rice with your fingers until the water is milky white. Then discard that water and replace it with new water. Repeat this 3-4 times, or until the water is almost clear.
• Rinse the pandan leaves and tie them into knots. This will help them infuse their flavor into the rice more while cooking (and allows them to fit in the pot!).
• Lightly bash the lemongrass with the side of a large knife or a rolling pin/similar tool and tie them in a knot too.
• Add all the ingredients to a saucepan and give the mixture a small stir and place its lid on.
• Bring the mixture to a boil over medium-high heat then lower to a simmer. Cook for 15-20 minutes. I recommend stirring it once after the first 5 minutes to reduce the risk of the coconut milk scorching at the bottom of the pan.
• Once you notice all the liquid has been absorbed, remove the pot from the heat and allow it to stand and "steam" for a further 10 minutes before removing the lid.You can also cook the nasi uduk in a rice cooker. Just be aware that you'll need a little less water (check the recipe card for amounts). In a rice cooker, use the "white rice setting". Once ready, leave to steam for a further 10 minutes.
• Remove the lid and all the aromatics (knotted ingredients, ginger, and galangal). You can then serve it - typically, this is done as a "mound" or in a cone shape. Then enjoy with the mains and sides of your choice!
• Store: you can store the leftover rice in an airtight container in the refrigerator for between 3-4 days.Freeze: transfer the cooked rice to freezer-safe containers and freeze for up to 4 months. Allow to thaw in the fridge before reheating.Reheat: as rice sits, it tends to dry out. So when reheating, make sure to splash with a bit of additional coconut milk or water, then reheat on the stovetop, in the microwave, or on the "warm" function in your rice cooker.

INDONESIAN YELLOW RICE

Steps:

• Wash and drain the rice in a sieve or colander.
• Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water.
• Put rice, turmeric water and all other ingredients in a heavy saucepan. Cover and bring to the boil over moderate heat. Stir, lower heat to the minimum and cook until the rice is done.
• Remove all leaves before serving. Serving with fried chicken, potato croquette and fresh cucumber.
• Helpful hints : If the rice seems to be too dry before the grains are soft and swollen, sprinkle with a little more water and continue cooking.
• If you have a rice cooker, you can do it easier by putting rice, turmeric water and all other ingredients in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.