Indonesian Style Yogurt Rice Recipes

INDONESIAN-STYLE RICE WITH TEMPEH

Steps:

• POACHING TEMPEH:.
• It's recommended to poach tempeh before using in recipes to mellow the flavor and increase digestibility. Place tempeh in a saucepan with water to cover and bring to a simmer. Continue simmering gently for 10 minutes, then remove and pat dry.
• RICE:.
• Combine shallots, chiles, garlic, and salt in food processor or blender and process until smooth. Set aside.
• In large skillet or wok, heat peanut oil over medium heat.
• Add carrot and cabbage and stir-fry until slightly softened, about 1 minute.
• Add tempeh, 1 ½ tablespoons of the tamari, and the sugar and cook until the tempeh is lightly browned, about 2 minutes.
• Add reserved shallot mixture and cook until fragrant, about 30 seconds.
• Add rice and remaining 1 ½ tablespoons tamari and stir-fry to combine all ingredients and heat through, about 10 minutes.
• Serve by placing rice mixture in shallow serving bowl or on large platter. Garnish with cucumber and peanuts.

NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)

Steps:

• In a medium bowl, season the chicken pieces with the salt and white pepper.
• In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
• Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
• Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
• Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
• Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
• Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.