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.
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
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
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