Fried Rice // Nasi Goreng

There are far too many ways of making Nasi Goreng or Fried Rice. Ranging from the very simple onions, soy sauce, salt and rice to up market ones that adds far too many things such as every meat, sausage, seafood etc that you have in your fridge. Indeed Fried rice is a versatile recipe.

Today’s lunch is something simple easy and making use of an instant Fried Rice Spice that comes in small can. And again this is still on my edition of cooking with Rice Cooker. Simon, my better half, is always try his best to eat a balance meal and not too much meat. So I add a handful of Sawi – Chinesse Mustard Greens or Chinese Cabage (am not really sure what’s the English word for it).

Ingredients:

3 plates (servings) of cooked rice

½ Medium Onion, chopped

4 Garlics – crushed and chopped

1 stalk of Spring onion, sliced

2 handful of shredded Sawi

A cup of Small diced carrot

A small can of Fried rice Spice – I use the Pr**** brand

1 chicken gizzard diced – this is the left over from the chicken liver I used for lil Tania’s food.

3 tbsp of Vegetable oil

3 tbsp of sweet soy sauce

Direction

1. Heat the oil in a wok (I use rice cooker)
2. In with the Onion, garlic, sauté until it’s soften
3. Add the diced carrot and Chicken Gizzard. Let it cook for a while
4. Add the Sawi and Spring Onion, let them wilt in the wok
5. Pour in the Fried Rice Spice and sweet soy sauce
6. Take it off the heat and Put in the rice - I usually take it off the heat to mix to make sure I don’t burn the bottom of it.
7. Put the wok back in the heat once the spices have been thoroughly mixed with the rice. And stir for 5 minutes.
8. Ready to plate

Orak Arik Telor dan Bubur // Scrambled Egg and Rice Porridge

Lazy Morning... but definitely need to get things going. So I made this simple breakfast for my lil Tania and I.

Scrambled Egg // Orak Arik Telur

Ingredients:

3 Eggs beaten and seasoned with 3 pinches of salt and a dash of ground white pepper
1 medium Tomatoes sliced or cubes to your liking
2 stalks of seledri (Indonesian parsley, chopped
1/4 of Medium Onion chopped
2 tbsp Vegetable Oil

Direction
1. Prepare the wok (I use rice cooker). Heat the vegetable oil
2. Stir in the chopped onions, Tomatoes and seledry
3. Pour in the beaten eggs
4. Keep stirring it to have a silky result



Rice Porridge // Bubur

Ingredients
1 cup of rice
3 cups of water
1 tsp of salt

Direction:
1. wash the rice
2. Put it in a pan (or rice cooker as I did)
3. Pour the water and add the salt
4. let it boils away.
-- keep watch of it... it may be good to go after about 20 min.

Special Fried Rice // Nasi Goreng Special

Recipe wise, there nothing special about it. What makes this fried rice special is that, It was made with love for my brother Tony. I made this last Sunday for our breakfast and for Tony's Bento Box. He was serving 2 Church service celebrations back-to-back, the 9 am and 12 pm. So he needed food to 'survive' the lunch time.

Here's a quick and simple recipe (or so I think it is). The measurement for the ingredients can be add or take away as you like. Anyway, this recipe is usually measure with 'feeling'. SO if you feel like adding things up then add. etc

To Make 5 serving

Ingredients:
10 Shallot or Indonesian red onion - Finely diced
8 Garlic - finely diced
2 tbsp of Chili Sauce
4 tbsp of Tomato Ketchup
2 tbsp of Fish Sauce
2 tbsp Soy Sauce
Few squirts of Indonesian Sweet Soy Sauce (about 5 to 6 Tbsp or more if you like)
5 servings of cooked white rice (left over rice is equally fine)
Optional Addition:
A cup of Sweet Corn
A cup of Diced Carrot
A handful of chopped Sausage
Scrambled eggs

Direction:

1. Heat some oil in a wok. Sautee shallot and Garlic until fragrant.
2. In with the sauces, chilli sauce, tomato ketchup, soy sauce, fish sauce, and sweet soy sauce. Mix well until a bit bubbly.
3. In with the rice the additions- i use chicken sausage, sweet corn and diced carrot. -- What i usually do is to take the wok off the stove to mix the rice well and everything well without the risk of burning it on the heat -- Once it is mixed well (you should be see any white colored rice anymore). Put it back on the low heat and continue stiring for about 2 to 3 minutes to warm the rice again. 
4. Serve hot - Suggestion: serve it with shrimp crackers and fresh cucumber. In the picture I only have rempeyek (indonesian sidedish)

Simple and Quick Chicken Biryani

Here's the Chicken Biryani. It taste pretty good for my between feed food. The recipe calls for peas only but I only have frozen mix vegetable, so why not? ^_^... I also use the left over rice from yesterday. So there's a little tweak from the original recipe

Source: BBC Goodfood Cookbook

Ingredient
2 tbsp vegetable oil
6 chicken wings
1/2 Onion, thinly sliced
2 tbsp curry powder
1 tsp turmeric powder
2 cups of leftover rice
1/2 cup of chicken / vegetable stock
1 cup of frozen mix vegetable (mine was peas, beans, carrots and sweetcorn)

1. Marinate chicken with salt and pepper then fry for 5 - 8 minutes or until cooked. set aside.
2. Saute  onions until soften and fragrant, add the chicken and mix vegetable
3. Add the stock, curry powder and turmeric powder and let it simmer
4. Tip in the rice and mix well.-

Nasi Pulut Siram Gula // Glutinous Rice with Coconut and Palm Sugar Sauce

Aaahhh This is this morning breakfast. Remind me of Ambon.
Of course, the sugar I use is not Gula Merah Saparua. but it was OK.
I somehow cook the glutinous rice a bit too soft but all in all... it was yummy.

Ingredient:
250 gr Glutinous Rice
1 pandan leave
1/2 coconut, grated
200 gr Palm Sugar
2 cups of water

Direction:
1. RICE: Wash and soak glutinous rice for 1 - 2 hours. Then drain it and put in rice cooker with a little salt and pandan leave tied in knots. Add the water according to the direction of your rice cooker. But I might remind you not too put too much. Glutinous rice is often too mushy
2. COCONUT: Grate the coconut then steam it with a little salt
3. PALM SUGAR SAUCE : Shave the palm sugar or cut them in smaller bits. Add water and let it boil until the palm sugar chunks dissolve in water. You can add piece of pandan leave too to make it fragrant.

Serve it with glutinous rice topped with steamed coconut and drizzle with palm sugar sauce.

My Salmon Fried Rice

Simon, My Better-Half and I been going to Yo-Sushi twice and as I am crazy of Japanesse food, I reckon we'd have to keep going to this nice but slightly on the expensive side restaurant. Therefore, on our second visit, I ordered my favourite entree and really taste it to figured out what the ingredients they put in it. So here's my take on my favourite Salmon Fried Rice. It tasted very very close to the Yo-Sushi one. So I'm a happy bunny.

Serve 4

Ingredient:
1 slice of Salmon
2 serving bowl of sushi cooked rice - you can buy the sushi rice from Asian Store
1 Onion, finely chopped
1 cm or ginger, thinly sliced
1 cup of grated carrot
1 cup of sweet corn
1 tbsp of fish sauce
1 tbsp of soy sauce
1 tbsp of mirin
juice of 1/2 lime
1 spring onion, sliced
cucumber and tomato for garnish 
Salt, pepper and sugar to season
1 tbsp Cooking oil

Direction:

1. Marinate the salmon with salt and lime juice for 15 minutes. Then grill them on oiled non-stick pan for 3 min on each side or until cooked. then crumbled the meat. Don't over cook the fish. Set aside
2. Heat the non-stick pan with the cooking oil. Saute onion and ginger until fragrant. 
3. Add carrot, sweet corn and Salmon crumble then season with salt, pepper sugar, fish sauce, soy sauce and mirin. 
4. Put the sushi rice in and mix well. Adjust the seasoning to your taste.
5. Just before serving, add sliced spring onion and garnish with sliced cucumber and tomato

Note: I've done this twice already and on my second plating I add sliced omelet to it. You can basically add whatever vegetable you want.

Very Simple Chicken Porridge (Indonesian Style) // Bubur Ayam Gampang

Serve: 2

Ingredient:
2 pieces       Chicken Upper thigh
1 cup           Rice (any kind of rice available. I used Basmati Rice)

2 Cloves      Garlic - crushed
1 small         Onion
2 stalk         Spring Onion
1 tbsp          Butter - or you can just use oil
1 tsp            Ground Black Pepper

400ml          water
Salt as desired

Indonesian Sweet Soy sauce as desired

Direction:
Make the Chicken Stock:
Boil chicken. Add garlic, salt and pepper. Let it boiled for a while.
When the Chicken is cooked enough take it out from the stock to make topping

Rice Poridge:
Wash the rice and put it in the chicken stock (after the chicken pieces are out from the pan)
Let it boiled away. Feel free to add water when you want more watery rice.
Noting can go wrong in making rice porridge (except if you burn it)

While the porridge is boiling in the pan, we will make the topping

Make the topping :
Shred the cooked chicken pieces - or diced it -
(Don't throw the chicken bones. Put them back in the pan to boil with the porridge.)
Put the butter in a frying pan and sizzle onion.
Put the Shred chicken pieces and keep turning it until it browned.
Put the Sweet Soy Sauce as desired as well as the salt and pepper.

When Serving put the topping and sprinkle some spring onion.
Also fav toppings are Shrimp Crackers, fried onion and thinly sliced omlette