Showing posts with label Rice and Pasta. Show all posts

Simple Fried Rice

Posted by Lisa on Friday, February 2, 2007. Filed under:
21 Comments

Fried Rice is always be the favourite dish for most Indonesians. It's hardly to find someone who doesn't like it.

Since most of us make the dish in urgency hours or whenever we're lazy to cook a complete meal (well, not always like that but mostly.. ;-p), the simpler the method of preparation is the better.

Couple days ago I was chatting with my friend in Jakarta right after I had my breakfast. We had an intense conversation (funny, I don't even remember what was the topic ;-p) when finally I feel very hungry and I realize it's almost lunch time..!

So this is what she suggest me to get the instant but delicious lunch. The Fried Rice was a perfect one for me. It's simple and easy to make and the taste is excellent. You can add whatever you have in your refrigerator to the rice. Vegetables are always the best choice. But of course diced chicken, prawns or chooped meatballs will make the fried rice taste more delicious. Try this one.

Ingredients:
2 portion/plates of cooked white rice
2 garlic, smashed roughly
3 eggs, lightly beaten
1 medium size carrot, dice into small cubes
1/2 cup frozen green peas
salt as you desire
white pepper powder
1 tbsp soy sauce ( you can use salty or sweet soy sauce, as you desire)

Heat a little oil in a pan, toss garlic until the aroma comes out. Add the beaten eggs and stir fast on high flame follow by vegetables and stir fry them for some times (if you like, no need to over-cooked the vegetables).

Add to the mixture salt and white pepper powder, mix well. Then pour in cooked rice, stir all and make sure there is no lumps of rice. Add soy sauce, mix well. Let it cook for few minutes without stirring. Remove from flame and serve hot.

If you wish to add diced chicken or prawn, and them after tossing garlic. Make sure they all cooked before you add the eggs. Enjoy...

Bubur Sumsum

Posted by Lisa on Friday, January 19, 2007. Filed under: , ,
10 Comments

Finally, I got the mood to write down the recipe of Bubur Sumsum, one of all-times favorite appetizer of many Indonesians. Well, actually I'm not quite sure this bubur is an appetizer. We usually don't eat appetizer, just straight to the Main Dish... !

Bubur is a term we use for 'Porridge'. The most common ingredient for making porridge in Indonesia is rice. Bubur sumsum is porridge made from combination of white rice powder and coconut milk, served with jaggery sauce. It has a very soft texture. Most children love to have it for their breakfast. I like it too ;-p. But believe it or not, even though it is not hard to prepare this dish, I never made my own Bubur Sumsum before. Don't blame me. Why should I spent time in kitchen to make this while I can buy it easily... hehehehe. Yes, we have an old lady who will bring the bubur in her basket and sell it door to door every evening.


Making this bubur is not diffcult thing to do in Kerala. We have all the ingredient here. However, Indonesia and Kerala share commons of food together. Rice powder and coconut milk is the main ingredients for both Idonesia and Kerala. So I think the taste will not be that strange for Kerala people. Lets start with the recipes....


for the porridge:
100 grams white rice powder
750 cc coconut milk
1 tsp salt
2 sheets of pandan leaves

For Sauce:
250 gram jagerry
1 cup of water
2 sheets of Pandan leaves.

In a Pan, mix together white rice powder, salt and coconut milk to form a very smooth batter. Tear the Pandan leaves then add to the batter. Cook the batter along with coconut leaves in medium hot flame. Stir continousely until it became thick and cooked.

For the sauce: Mix all the ingredients in a pan then bring them to boil and let the jaggery dissolved. Strain it and the sauce is ready to serve.

Put 2 - 3 ladle of bubur in a bowl then pour the sauce over it. Serve it hot... Yummy...

Fish Biriyani

Posted by Lisa on Tuesday, December 26, 2006. Filed under: ,
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Since I never make chicken biriyani with the perfect taste, This Fish Biriyani always become my favorite thing to serve for our guest at home. We love it from the first time we tried this recipe. If you like, you can try it also..


Ingredients:
For Fish Masala:
500 grams King Fish
1/2 tsp turmeric powder
1 - 2 tsp chili powder (as required)
1/2 tsp salt

3 Onions (big size), finely sliced
1 big tomato, chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp garam masala powder
1/2 cup thick coconut milk
2 tbsp curd
1 1/4 cup chopped fresh coriander leaves
salt as required

For the Rice
3 cups of Basmati rice
6 cups of water
1 Onion, chopped
2 tbsp ghee
5 cardamom pods, Crushed
3 sticks of cinnamon
3 cloves
1 tsp black pepper
2 tsp salt (as required)

Roasted Cashew Nuts and Yellow raisins..



Preparing the fish:
Clean and wash the fish pieces, drain it well. Marinate them in turmeric powder, chili powder and salt for about 1/2 - 1 hour. Heat oil in a pan, then fry the marinated fish. Keep aside


Preparing the masala:
Heat a small amount of oil in pan. Add sliced onions and fry on a low flame, till it becomes slightly brown. On medium flame, add ginger-garlic-green chilly paste and tomato, stir it until it become paste around 5 minutes. Add garam masala powder,curd, coconut milk, coriander leaves and salt and stir it for 5 min. Add fried fish pieces and reduce the flame and cook till it starts to boil. Keep a side.


Preparing the rice:
Heat ghee in a pan.Add cardamom, cinnamon, cloves, pepper and onions and fry till onion turn slightly brown. Add rice and stir for another 5 minutes. In a pressure cooker put water along with salt and let it boil. Pour the rice into the boiling water then close the cooker with the lid and cook until one wistle. Turn off the flame.



Preparing the biriyani:
Take a deep bottom vessel and layer rice and fish masala. Pour 2 tbsp of ghee and tightly cover with a lid. Keep it on a very low flame for 10 min.Garnish with roasted nuts and raisins.

Onion Uthappam

Posted by Lisa on Tuesday, December 19, 2006. Filed under: , ,
4 Comments

I like Uthappam better than dosa. For me, the taste of the fried onions give a good combination to the sour taste of the batter.

Earlier, we can eat uthappam only when we had breakfast in hotel (breakfast in hotel..!!?? ;-p). But since I knew that uthappam is made using the same batter as idli and dosa, I'll make my own uthappam whenever I have left-over idli/dosa batter.

Enjoy hot Onion Uthappam with Coconut Chutney

Ingredients:
3 cups Idli/Dosa batter
salt as required
2 Onions ( or as required), finely chopped
3 green chilies, finely chopped
2 tbsp finely chopped corriander leaves (green cilantro)
1/2 tsp minced ginger (optional)

Mix together all the ingredients except the batter in a bowl, set aside.
Add a little salt to the batter, mix well.
Heat a dosa pan and spead a little oil over the pan. When it becomes hot enough, place a laddle of the batter and spread it (it should be thick than a normal dosa). Sprinkle onion mixture on top of the batter evently and cook for about 1 minute.
When it is cokked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked.

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