Chiken fried rice

INGREDIENTS:

4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed


PREPARATION:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).
Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil.
When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way.
Cut the egg into thin strips, and save for later.Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.
Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly.
Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Indonesian Coconut Beef

Serving Size : 4

Ingredients

• 1 1/2 lb Boneless sirloin steak, -trimmed
• 3 tb Corn oil
• 1 lg Spanish onion, sliced
• 1 Garlic clove, crushed
• 1 ts Ground ginger
• 1 ts Ground cumin
• 1 ts Ground coriander
• 1 ts Chili seasoning
• 2/3 c Shredded coconut
• 2 ts Light-brown sugar
• 1 tb Lemon juice
• 1 1/4 c Beef stock
• Thin slivers red bell pepper
• Chopped green chilies
• Small onion slices

Directions

Cut steak in 1/2" thick strips.
Heat oil in a saucepan. Add Spanish onion slices and garlic and fry gently until soft. Add beef and fry, stirring, until brown.
Add spices to beef and cook 2 minutes. Add coconut, brown sugar, lemon juice and beef stock; stir well. Simmer gently, uncovered, 30-35 minutes, stirring occasionally, or until mixture is thickened and dry. Stir mixture more frequently towards end of cooking time to prevent sticking. Garnish with slivers of bell pepper, green chilies and small slices onion.
NOTE: If you prefer a more moist mixture, cook 20-25 minutes instead of 30-35 minutes.

Indonesian Barbecued Shrimp

Yield: 4 servings

Ingredients

DIPPING SAUCE

• 1/2 c Peanut butter
• 1/2 c Water
• 1 tb Brown sugar; packed
• 1 tb Lemon juice
• 1/2 ts Salt
• 1/2 ts Red pepper sauce
• 1 sm Garlic clove; crushed

SHRIMP

• 1 1/2 lb Shrimp; peeled
• 2 tb Vegetable oil
• 2 tb Water
• 1 tb Lemon juice
• 1 ts Brown sugar; packed
• 1/2 ts Salt
• 1/2 ts Red pepper suace
• 2 Garlic cloves; crushed

Directions

Prepare dipping sauce by mixing all ingredients until smooth. Cover until serving time. Make a shallow cut lengthwise down back of shrimp; wash out vein. Mix remaining ingredients in medium glass bowl. Add shrimp; stir to coat with marinade. Cover and refrigerate at least 1 hour. Remove shrimp from marinade; reserve marinade. Thread shrimp on 6, 15" metal skewers, leaving space between each. Cover and grill shrimp about 4" from medium coals, 10-20 minutes, turning and brushing 2-3 times with marinade, until shrimp are pink. Serve with sauce, and if desired, lime wedges.

fried chiken

C Yield: 4 servings

Ingredients

• 1 md Chicken MARINADE
• 1/2 c Tamarind water
• 1 tb Clear soya sauce
• A pinch of chilli powder
• 1 ts Ground ginger
• 1 ts Ground coriander
• 1 Clove garlic, crushed
• A pinch of turmeric

Directions

The name means simply 'fried chicken', and that is all it is. The marinade, however, gives it a characteristically Indonesian flavour. Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time. Strain the chicken, so that the marinade drips away from it. Then deep-fry the portions, 4 or 5 at a time. Chicken fried in this way is excellent with Nasi Goreng. [Nasi Goreng is fried rice. S.C.] Makes 4 servings.

(Bali Fish)

Yield: 4 servings

Ingredients

• 1 Fish, about 650-900g dressed Weight. Preferably sea bass or Mackerel
• 1 t Salt
• Oil, for deep frying
• 2 T Margarine or oil
• 2 sm Onions, sliced
• 1 t Sambal Oelek
• 1/2 t Laos
• 1/2 t Lemon grass
• 3 T Tamarind juice
• Pinch of ground ginger
• 1 t Brown sugar
• 1 T Sweet soy sauce

Directions

Cut fish into serving portions and rub salt all over. Feep-fry and drain on absorbent paper.

Heat oil and saute sliced onions until lightly brown. Add sambal oelek, laos, lemon grass, tamarind juice, ginger, brown sugar and soy sauce. Heat thoroughly.

Place fried fish in deep serving dish and pour sauce over it. Serve with rice.

Nasi liwet ala Dunia bunda (Bunda's boilet rice)

Bahan – bahan (Ingredients):

1 liter beras cuci bersih (rice)

3 siung bawang merah iris (onion)

1 siung bawang putih (garlic)

3 lembar daun salam (leaf salam)

2 cm lengkuas (laos)

1 batang sereh (sereh)

1 sdt garam (salt)

3 sdm minyak goreng (coconut oil)

air (water)

50 gram ikan teri nasi (sall fish)

Cara membuat (directions):

1. masukan beras ke dalam panci campur dengan bwg merah, bwg putih, , daun salam, lengkuas, sereh dan garam aduk lalu beri air 2 garis jari tangan lalu aroni
2. setelah air nya habis, masukan ikan teri yang telah di goreng ke dalam aronan, kecilkan api nya
3. masukan juga minyak goreng bekas mengoreng ikan teri tadi lalu tutup panci, biarkan sampai matang
4. siap di hidangkan dengan sambal terasi, lalapan, tahu cibuntu ( tapi di sini mah ga ada nihh… )

Ikan bakar n sambal dabu-dabu (bake fish n fried spieces)

Bahan – bahan :

1kg ikan bawal / ikan mubara

garam

jeruk nipis

mentega

Cara membuat :

1. lumuri ikan dengan garam dan jeruk nipis, biarkan selam 30 menit agar bumbu meresap
2. setelah meresap bakar ikan di pembakaran kira- kira 10 menit, setelah matang olesi dengan mentega

Sambal dabu-dabu :

Bahan – bahan :

15 bh Cabe rawit ( sesuai selera )

5 bh bawang merah

1 bh tomat

kemangi

garam

penyedap rasa ( bila suka )

minyak goreng panas

Cara membuat :

1. potong- potong cabe rawit, bwg merah, tomat
2. tuang ke dalam mangkuk, masukan kemangi yang telah di siangi beri garam, penyedap dan minyak goreng panas
3. siap di hidangkan dengan ikan bakar

Ikan goreng cobek (mortar fish - coasted)

Bahan – bahan :

1 kg ikan ( ikan mas, ikan mujair, ikan ekor kuning )

garam

jeruk nipis

minyak goreng

Sambal cobek :

10 bh cabe rawit

2 bh cabe merah besar

7 siung bawang merah bakar

4 siung bawang putih bakar

2 cm jahe bakar

1 cm kencur bakar

½ sdt terasi

garam

gula pasir

tomat iris

Cara membuat :

1. lumuru ikan dengan garam dan jeruk nipis biarka samapi bau amis nya hilang
2. lalu goreng ikan sampai kering
3. haluskan bahan sambal cobek kecuali tomat
4. masukan ikan yang telah di goreng ke dalam sambal lalu ikan di geprek dan di siram air panas kira- kira 100 ml agar bumbu masuk de dalam ikan
5. siap di hidangkan dengan nasi liwet atau menurut selera

Soto ayam (chicken soup)

Bahan – bahan :

1 kg ayam

2 batang sereh memarkan

3 lembar daun salam

2 cm lengkuas memarkan

2 liter air

garam

minyak goreng

Bumbu yang di haluskan :

10 siung bawang merah

5 siung bawang putih

1 cm jahe

1 cm kunyit ( bila mau berwarna kuning )

½ sdt merica

garam

gula pasir

Pelengkap :

Sohun

Telor rebus

Kol

Bawang goreng

Seledri

Jeruk nipis

Sambal rebus

Cara membuat :

1. potong ayam 4 bagian, lumuri ayam dengan garam dan jeruk nipis diamkan 15 menit lalu goreng hingga matang jangan terlalu kering
2. rebus air, tumis bumbu yang di haluskan masukan sereh, daun salam,lengkuas tumis hingga harum.
3. setelah bumbu harum masukan ke dalam air mendidih beri garam dan gula pasir secukup nya
4. suwir ayam yang telah di goreng tadi, tata di dalam mangkuk sohun, telor rebus, kol, ayam suwir siram dengan air kuah soto tadi taburi dengan bawang merah goreng dan seledri hidangkan dengan sambal rebus dan jeruk nipis