- Nasi Goreng ( Fried Rice )
Ingredients
- 1½ cups cooked and cooled long grain rice
- 3 Tablespoons vegetable oil, for frying
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed and finely chopped
- 2 teaspoons chili powder
- 2 teaspoons dark soy sauce
- Pinch of dark brown sugar
- Pinch of salt and freshly ground pepper
Procedure
- After preparing the rice, heat the oil in a wok or saucepan and add the onion, garlic, and chili powder.
- Add the rice, soy sauce, and sugar and adjust the seasoning with salt and pepper, to taste.
- Combine and stir well, cooking fo r 5 to 6 minutes.
- If the mixture becomes too dry, add some water, or even a beaten egg.
- Remove from the heat and serve on a large plate.
- Garnish as desired.
Makes 4 servings.
2. Spicy Fruit Salad ( Rujak )
Ingredients
- 1 medium-sized can pineap ple chunks
- 2 bananas, peeled and chopped
- 3 green apples, peeled and chopp ed
- 1 small cucumber, peeled and sliced
Ressing
- 1 teaspoon chili powder
- 1 Tablespoon dark soy sauce
- ½ cup dark brown sugar
- 2 Tablespoons lime (or lemon) juice
Procedure
- Place all fruits and vegetables in to a bowl and mix thoroughly.
- In a separate bowl, combine dressing ingredients.
- Pour the dressing over the fruits and veg etables. Chill before serving.
Serves 4 to 6.
3. Chili and Soy Sauce ( Sambal Kecap )
Ingredients
- 6 Tablespoons dark soy sau ce
- 1 teaspoon chili powder
- 3 small fresh green chi lies, sliced
- 1 small onion, finely diced
- 2 Tablespoons lime (or lemon) juice
- 2 cloves garlic, crushe d and fi nely chopped
Procedure
- Place all the ingredients in a sm all saucepan and cook over a medium to low heat for about 5 minutes, stirring constantly.
- This sauce adds an exc ell ent taste when poured over plain rice.
Serves 4.
4. Fried Tofu ( Tahu Goreng )
Ingredients
- Vegetable oil, enough to de ep-fry the tofu
- ½ cup tofu, cut into bite-sized cubes
- 3 Tablespoons dark soy sauce
- Coriander (or parsley leaves or scallions) chopped, to garnish
Procedure
- Heat the oil in a deep fry pan and deep-fry the tofu cubes until crispy and golden brown.
- Remove the cubes and drain on paper towels; place on a serving dish.
- Pour the soy sauce over the cubes, garnish, and serve.
Serves 4.
5. Fried Banana Cakes ( Pisang Goreng )
Ingredients
- 6 medium-sized ripe bananas, peeled
- 1 Tablespoon sugar
- 1 Tablespoon flour
- Oil, for deep-frying
Procedure
- Finely mash the bananas and mix with sugar and flour.
- Heat the oil in a large saucepan or wok and dro p in a large spoonful of batter.
- Cook several at one time, but do not overcrow d the wok or the temperature of the oil will be lowered.
- When cakes are crisp and golden brown, drain on paper towel and serve while still warm.
Makes 4 to 6 cakes.
6. Vegetable Salad with Peanut Sauce ( Gado-Gado )
Ingredients
- 2 potatoes
- 1 cup bean sprouts
- 10 string beans
- 1 cucumber, thinly sliced
- 1 cup green cabbage, chopped
- 1 carrot, thinly sliced
- 8 to 12 ounces tofu (optional)
- 5 Tablespoons vegetable oil
- 2 hard-boiled eggs, cut in wedges
- Peanut Sauce (available in small bottles in grocery stores)
Procedure
- Boil all the vegetables (except tofu and cucumber), or steam until crisp and tender.
- Set aside.
- Cut the tofu into small pieces and fry until golden brown, then set aside.
- Place the cooked vegetables on a plate, top with the tofu, cucumber slices, and sliced hard-boiled eggs wedges, and pour the peanut sauce on last.
Makes 2 servings.
7.Yellow Rice ( Nasi Kuning )
Ingredients
- 2 cups rice
- 2¼ cups coconut milk
- 2 teaspoons turmeric (found in most supermarkets)
- 1 blade lemon grass
Procedure
- Wash and drain the rice.
- Combine all the ingredients in a saucepan and bring to a boil.
- Lower the heat to a simmer and continue to cook until all the coconut milk is absorbed.
- Put the rice into a steamer (a vegetable steamer lined with cheesecloth set over boiling water will also work).
- Steam until the rice is tender.
Serves 4 to 6.