Nasi Kuning (Yellow rice with coconut milk)

INGRIDIENTS:

1 liter of uncooked rice
1¼ liter coconut milk

50 ml water
1 Tbs turmeric powder
2 pandan leaves*
2 salam leaves*
1 fresh lemon grass
1 Tsp lime juice

salt to taste

Garnish:
Omelet roll and cut in thin slices, vegetables or beef/chicken

DIRECTIONS:

• Bring to boil: water, coconut milk, turmeric powder, pandan leaves, salam leaves, lemon grass and salt.
• Wash and steam rice to half cook (about 20 minutes)
• Pour liquid ingridients on half cooked rice, continue cooking until liquid all absorved
• Sprinkle lime juice on rice
• Transfer the rice to a steamer and continue cooking about 45 min - 1 hour

Serve with garnish, sprinkle with fried onion

Nasi goreng (Indonesian fried rice)

INGRIDIENTS:

6 cups cooked rice

2-3 red chilies, seeded and sliced
2 cloves garlic, minced
3 shallots, thin sliced or 1/2 red onion

1/2 Tsp turmeric powder
½ cup cooked shrimp, peeled and deveined
½ cup boneless chicken breast, cut in small cubes

1 Tbs. kecap manis (sweet soya sauce)

3 Tbs. tomato sauce/ketchup
4 large eggs, beat & cook scramble separately

3 Tbs. vegetable oil

salt to taste

Garnish:

Eggs cook sunny side-up
Shrimp crackers
Fried shallots
Tomato, thin sliced

DIRECTIONS:

1. Using a blender or a food processor, blend the shallots, garlic, chilies and turmeric powder until thick paste.
   Using the wok, fry the shallot paste in vegetable oil for a few minutes.
2. Add cooked shrimp & cubes of chicken breast; cook for 3 to 4 minutes, stirring continuously.
3. Add eggs scrambled; cook over a medium heat for a further 3 to 4 minutes, or until chicken is browned.
4. Stir in kecap manis & tomato sauce.
5. Stir in cooked rice, add salt to taste.
6. Continue until rice nicely blend with the rest of ingridients.
7. Place rice on plates, garnish with sunny side-up eggs, sliced tomato and shrimp cracker
8. Sprinkle with crispy fried shallot

Makes 4 servings.

Daging Rendang (Beef Rendang/Spicy Beef Stew with Coconut milk)

INGRIDIENTS:
2 1/2 lbs. beef stew meat, cut into 1 inch cube (see picture)
3 Tbs. chopped shallots
2 cloves garlic, sliced
1 cm ginger (or 1 tsp. ground ginger)
1 cm galangal (or 1 tsp. ground galangal )
2 Tsp. cumin powder
3 Tbs. sambal oelek (ready to use chilly crushed)

1. 2 Tbs. vegetables oil
   4 cups coconut milk
   1 lemon grass
   3 lime leaves
   salt to taste
   

DIRECTIONS:

1. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, galangal, and cumin powder until thick paste.
2. Using the wok, fry the shallot paste in vegetable oil for a few minutes. Add lemon grass and lime leaves; cook for 3 to 4 minutes, stirring continuously.
3. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
4. Stir in half coconut milk, add half water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour).
5. Stir in the remaining coconut milk, add salt to taste. Continue until desire beef tenderness leaving thick sauce.

Best serve while it’s hot with steamed rice.

Makes 6 servings. Can be stored in the freezer up to 1 month.

Daging Masak Kecap (Beef in sweet soya sauce)

INGRIDIENTS:
2 1/2 lbs. beef stew meat, cut into 1 inch cube (see picture)
3 Tbs. chopped shallots or 1 whole medium red onion
4 cloves garlic, sliced
2 Tsp. brown sugar
3 Tbs. sambal oelek (ready to use chilly crushed) (I use 5-6 tbs)
1 cm galangal (or 1 tsp. ground galangal )

1 stick lemon grass

2 pandan leaves

2 Tbs. vegetables oil
4-5 Tbs. kecap manis (sweet soya sauce)
1-2 cup water
salt to taste

DIRECTIONS:

1. Using a blender or a food processor, blend the shallots, garlic, chilies, brown sugar and galangal, until thick paste.
2. Using the wok, fry the shallot paste in vegetable oil for a few minutes. Add lemon grass and pandan leaves; cook for 3 to 4 minutes, stirring continuously.
3. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
4. Stir in sweet soya sauce, add water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour).
5. Add salt to taste
6. Continue until desire beef tenderness leaving thick sauce.

Best serve while it’s hot with steamed rice.

Makes 6 servings. Can be stored in the freezer up to 1 month.

**Pandan leaves: is a herbaceous tropical plant with long green leaves. In Southeast Asia, pandan leaves are used to lend a unique taste and aroma to many asian cooking, desert or drinks.

**Kecap manis (sweet soya sauce): is a thick soy sauce sweetened with palm sugar. The sauce is very thick (like molasses) and dark in color. It's used to flavor various hot and cold Indonesian dishes and is used as a condiment and marinade