Indonesian Fried Rice
Indonesian Fried Rice- 01
Indonesian Fried Rice- 02
Fried rice is popular in many parts of the world,
particularly in Asia, where rice is the main staple. Just how popular is it? Well, a quick search in Google for fried rice recipe yields 1,240,000 results.
The popularity of fried rice is likely due to the fact that its main ingredient makes use of day old leftover rice. Also, other ingredients that go with it are not fixed. Basically, it is anything that one could ransack from a fridge. Just a little bit of meat, some seafood, some vegetables and eggs. It is the ideal food to cook when one is caught at home in a cold, rainy day or when it is snowing outside.
Inspite of this, elaborate
version of fried rice can also be offered in a banquet or for a feast. One
such version is the Indonesian Fried Rice.
Rice that is freshly cooked does not fry well, as it tends to be sticky. When someone is preparing for a banquet, it may not be feasible to use leftover rice from yesterday. An alternative to this is to steam the rice. Here are the instructions:
Preparation of rice.
Soak rice in water for two hours. Pour some water into a wok. Place a steamer about an inch over the water in the wok. Place a piece of cloth over the steamer. Pour rice into steamer and cover up. Turn on medium heat and steam rice for 20 ~ 25 minutes. The rice grains should become soft and loose.
Preparation of chicken meat for satay.
Cut chicken meat into thin strips, diagonally across and put into mixing bowl. Add 1 tsp Satay sauce, 1 tsp wine, 1 tsp sesame oil, ¼ tsp chicken essence, ¼ tsp sugar, ½ fruit of chilli. Set aside and allow it to marinate.
Preparation of chicken floss.
Pour water into the heated wok. When chicken is lightly cooked, remove from wok and tear into floss.
Preparation of prawn.
Remove the head and shell of prawn, leaving the tail intact.
Back to the marinated chicken. Pierce pieces of chicken into satay sticks. Put satay into electric oven.
Crack 2 eggs into a bowl. Pour into frying pan and lightly fry the eggs. Remove from wok and set aside.
Heat up the wok and add oil.
When oil is heated, add chopped garlic. Use scissors to cut remaining chilli and add into wok. Add prawns. When prawns are half done, add chicken floss. Mix well. By now the rice is suficiently cooled. Remove rice from the steamer together with the cloth and add to wok. Add green peas. Add Indonesian sweet sauce. Add tumeric powder. Add pre-fried eggs into wok. Add a dash of chicken essence. Sprinkle some chopped spring onions.
Fry a round egg. Transfer the fried rice onto a large plate. Put the round egg on top of the plate of rice. When the satay chicken are done, remove from the electric over. Put 2 sticks onto the plate of rice. Sprinkle some cut chilli. Cucumber and tomato slices may be added as garnish.
More on East Asian Food
- Stir fried beef hor fun
photo courtesy by: whzhaopin. There are many names for the humble flat rice noodle. The name used here, hor fun or he fen in Mandarin, originates from sa hor fun- meaning sa hor noodle. It is named after a...
- Stir Fried Spicy Bullfrog
The bullfrog (Rana catesbeiana) can be found in many parts of the world where it is the largest frog species. Inspite of this, it is an alien species that is native to North America. In recent years, this ...
- Fried Hokkien Prawn Mee
Visitors to South East Asia, especially to Singapore and some Malaysian towns might have noticed or even tried Hokkien Mee at some local Chinese food stalls. There are two types of Hokkien Mee. One type is...
- Pork Rib Soup (Bak Kut Teh)
Most overseas Chinese, especially those living in South East Asia, have tried Bak Kut Teh. It's the type of food that people either love or hate, but one thing for sure is that they will never forget it. ...
- Sea Cucumber- A Source of Food and Medicine
in Chinese means Ginseng of the Sea. It has been a source of food to the Chinese for several centuries. It is considered as one of the Eight Delicacies from the sea, together with scallop, sharkfin, abalone,...