Indonesian Fried Rice Ashmore And Cartier Recipes

INDONESIAN FRIED RICE (NASI GORENG)

Steps:

• Boil rice in plenty of salted water until cooked.
• Rinse, drain and spread the rice to cool.
• Do this at least two hours ahead, or preferably, leave overnight in the fridge.
• Combine eggs with sesame oil and salt, and put aside (see below).
• Heat wok or large frying pan over heat until hot.
• Add oil, and wait until it is very hot and slightly smoking.
• Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
• Then add chicken and shrimp and stir-fry for a further 2 minutes.
• Add rice and continue to stir-fry for 3 minutes.
• Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
• Finally, add egg mixture and continue to stir-fry for another minute.
• Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
• These can then be used as garnish on the finished dish.
• Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.

CLAM SATAY (ASHMORE AND CARTIER ISLANDS)

Steps:

• Boil the clams until the shells are just open. Let cool and remove the meat.
• Mix the clams with the shallots, sweet soy sauce, lime juice and salt and pepper. Marinade for 30 minutes.
• Place the clams on skewers and grill over hot coals until heated through, basting with the marinade. Don't overcook!
• Serve with Indonesian fried rice.

INDONESIAN FRIED RICE (NASI GORENG)

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
• Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
• Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
• Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.

EASY INDONESIAN FRIED RICE (BUMBU NASI GORENG)

Steps:

• Pre-heat a wok or large skillet over medium heat, add the oil and, once heated, add the garlic, shallots, chili relish and (if using them) shrimp; Cook the shrimp until pink on one side, flip once and pull them out when done (3-5 minutes total).
• Once the shallots start to become soft add rice, eliminating any clumps, stir frequently for about three minutes.
• Make a small hole in the center of the rice, pour in the eggs and scramble, incorporating them into the rice gradually as you stir.
• Drizzle in soy or fish sauce, stirring to ensure even dissipation; More sauce or salt may be added at this point to taste; Rice should be thoroughly heated through.
• Top with cooked shrimp; traditionally this is served with fresh cucumber and tomatoes.
• Extras: (sorry for the semi-colons instead of periods, recipezaar's auto format makes each sentence into a seperate step-- something I did not want) It may not be traditional, but I like to add broccoli, deep fried tofu (available at Asian markets and many grocery stores, try to get small cubes), frozen peas and green onion to my rice; If you choose to do so, cut broccoli and fried tofu into small pieces; Add approximately 2/3 cup each of broccoli and peas at the same time you add the garlic, etc and stir fry.
• If the vegetables have absorbed a lot of the oil, more may be necessary before adding rice; Add 2/3 cup fried tofu and sliced green onion with the rice; If you do this it might be easier to cook shrimp separately or leave them in the pan rather than removing (if you aren't picky about done-ness); In fact, any number of vegetables and/or meats may be added; For raw meat, cut into small pieces and add in step 1, after it's cooked proceed to 2, if cooked add it at the end; For added spice (I know these additions are getting exhaustive) add diced chili pepper at step 1.

RIZ GRAS - FAT RICE (BURKINA FASO)

Steps:

• Put the habaneros, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste. Then heat the oil over medium heat and add the paste to the pan. Cook for 8 minutes, then remove from the fire and set aside.
• Use a little bit of water (about 1/2 to 1 cup) to rinse out your food processor, then put the water in a separate pot along with the meat. Bring the meat and water to a boil, then reduce heat. Simmer for 15 minutes.
• Add the meat to the pan containing the paste. Add the tomato paste, water and Maggi (or stock) cube. Stir.
• Wash the rice until the water runs clear. Then add it to the pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Check it, then cook for another 10 minutes or until the water has been absorbed.
• Garnish with thin slices of onion.