Rice and Noodles the Indo way

Masak Nasi
Boil Rice

 Method 1:
1 Cup of rice will serve 2 to 3 men.
Soft rice: 2 cups of water to one cup of rice.
Flaky rice: 1 ¾ cup of water to one cup of rice.
Add water to the rice and bring to a boil. Turn heat low, cover tightly and cook 25 minutes or longer if the quantity is more than a cup.
But use the right size pan.

 Method 2:
A simple method is to fill any pan less than half full with rice.
Add water until the water level is about one finger phalanx above the rice.
Bring to a boil; turn to medium heat until you see craters in the rice.
Cover tightly and turn heat low and cook for 20 minutes.
The rice on top should be flaky and cooked through.

 

Nasi Goreng
Fried Rice

Steps in Preparation

Ingredients

Amounts

 

 

Dice and place in bowl

Onion

1 small

Mince and put aside

Garlic

1 pc

Put aside

Terasi

1/2 tsp

Put aside

Eggs

5 pc

Dice and place in bowl

Chili serano

2 pc or to taste

Put in bowl

Sambal

1 tsp

Keep ready

Ketjap

1 tbs

Cut and combine in bowl

Left-over meat of roast, steak,

2 cups

 

chicken, turkey, ham

 

Slice and put in bowl

Cucumber

1 pc

Cook flaky and put aside

Rice

9 cups

  Sauté onion and garlic and stir.
Add meat and seasoning and stir.
Break in eggs and stir.
Add rice and mix everything on low heat until done.
Cut cucumber in slices and garnish the rice.

Lontong or Ketupat
Rice cake

 Lontong is rice cooked in banana leaves.
Ketupat is rice cooked in woven baskets of coconut leaves.
Because it is cooked with more water and can not expand more, it becomes solid and when cooled off, it is easy to cut in slices. It is served with sate or sayur.
To make Ketupat the rice is put in woven baskets of 1” x 2” x 2” made from coconut leaves, filled for 2/3 and cooked in plenty of boiling water for 2 hours.
To prepare the Lontong: Rinse the rice only once. Use a straight sided pan so the rice can slide out when cooled off. And the pan should be large enough.
1 cup rice serves 3 people.
Put 2 ½ cup of rice in the pan and add 7 cup of water. The water level should be 1 ¼ finger length above the rice. Turn the heat lower when it boils and as low as possible when all the water is absorbed. Stir the rice.
Use a potato masher and mash the rice. Let it cook for 1 ½ hours.
Turn the pan upside down on a platter and the longtong will slide out by itself when cooled off.

Nasi Kuning (nah-see coo-Y
Yellow Rice
Yellow rice is a festive dish that is usually served either as part of a Rijsttafel or as a separate meal, a Nasi Kuning. When served with accompanying side dishes as a separate meal this fragrant and visual appealing food stands as a symbol of festivity or of thanksgiving. The side dishes traditionally are ones that are eaten without sauce or are only slightly moistened. The rice itself is presented in the shape of a volcano.

 The towering yellow cone rests on a large dark green banana leaf and is embellished with garnishing foods from narrow strips of thin omelet, wedges of hardboiled eggs, krupuk and flowers carved from red and green peppers. The decorated volcano is surrounded with side dishes and the entire repast is offered to guests from a single large platter. Should the celebration or thanksgiving call for a more elaborate meal, additional plates and bowls of food are set near the platter. When served as part of a Rijsttafel, yellow rice is accompanied by side dishes that may or may not be sauced.

 Preparation time: 5 min.             Cooking time: 45 min.

Steps in Preparation

Ingredients

Amounts

 

 

 

Wash

Rice

4 cups

Assemble in bowl or cup

Tumeric (kunjit)

2 tsp

 

Ginger (djahe)

6 thin slices or 1 tsp

 

Galangal (laos)

2 tsp

 

Bay leaf

2 pc

 

Lime leaf

2 pc

 

Garlic

1/2 tsp

 

Salt

1/2 tsp

 

bouillon (chicken)

1 cube

Measure out

Water

5 to 6 cups

 

Coconut

1 cup (8 oz)

 Add all ingredients to washed rice and stir. Make sure the water covers the with 1/3 finger length as for Nasi Putih (white rice). Boil this mixture. As soon as all the liquid is absorbed, turn the heat very low and cook, or remove rice to a rice steamer and steam until done. Cook or steam for 15 to 20 minutes. Remove any ginger slices and stir well to avoid spots of unpleasantly strong flavors.

Bubur ketan hitam and santan
Black rice porridge and coconut milk

Ketan Hitam

 

1 1/2 cup

Salt

 

to taste

Sugar

 

to taste

Coconut milk (Santan)

 

6 oz of a can

Water

 

at least 4 cups

Wash the rice until the water is clear.
Soak the black rice overnight.
In a sauce pan bring the water to a boil.
Add the black rice and cook for 35 minutes.
Add salt and sugar to taste and simmer until rice is soft.
Serve warm or cold with some santan (coconut milk).