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MKMW: Nasi Goreng (Indonesian Fried Rice)

22 Jun


This month, once I decided to participate in My Kitchen, My World, I decided that I would prepare an Indonesian meal, not just a single dish. So along with the Acar Ketimum, I decided to serve this Indonesian version of fried rice and an easy spin on chicken satay. For the satay, I just used a store-bought sauce so there will be no recipe for that, but I felt like I had to at least include it in the meal since it seems pretty common fare for the area.

Since I wasn’t able to find a couple of the more exotic ingredients called for in this rice dish, I’m not sure how authentic it turned out being. I’m also not sure how much of an impact my substitutions had on the final product, but overall, it turned out to be pretty bland. I don’t think I would make it again, but I am definitely open to trying other Indonesian recipes if I can find the proper ingredients. And I definitely enjoyed my little mini vacation as part of the MKMW!

Nasi Goreng

2 cups long grain white rice
2 large eggs
2 teaspoons toasted sesame oil
1/2 teaspoon salt
2 tablespoons vegetable oil
2 teaspoons garlic, minced
1 medium onion, chopped
2 teaspoons ginger, minced
1 tablespoon fish sauce
1/2 teaspoon black pepper
6 ounces chicken breast, cut into 1″ pieces
8 ounces shrimp
1 tablespoon chili garlic sauce
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce

At least two hours ahead of time, or preferable the night before, boil rice in plenty of salted water until cooked, following package instructions. Rinse, drain and spread the rice to cool.

Combine eggs with sesame oil and salt, and put aside.

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, fish sauce, garlic, and pepper, and stir-fry for 2 minutes. 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 chile sauce, oyster sauce and soy sauce and continue to stir-fry for 2 minutes.

In a small skillet, make 2 thin omelettes from the egg mixture and cut into strips. Mix into rice.

Serves 6.

MKMW: Acar Ketimum (Indonesian Cucumber Salad)

21 Jun


Many, many months ago I participated in a group called My Kitchen, My World. This group “travels” the world by selecting a new cuisine to prepare at least one dish from each month. June’s destination is Indonesia. I’ve never been to that side of the globe, and it will probably be quite some time, if ever, before I’ll have the opportunity to travel that far away from home. But that is what makes this group so much fun to participate in: just in trying to find a traditional recipe, I learned so much about the region, and then getting to cook a couple of Indonesian recipes to test out on my family was like a mini-vacation. Sadly the scenery is not quite the same, but hopefully the flavors were pretty close.

For my first dish I made a simple cucumber salad that was a big hit. I love cucumbers, and this salad dressing of vinegar, a touch of oil, and a few spices was a great compliment. I wouldn’t have thought of Indonesia as none of the flavors were really any different from a cucumber salad my grandmother makes, but I will definitely be making this recipe again.

Acar Ketimum

2 medium cucumbers, diced
1/2 cup white vinegar
1 tablespoon vegetable oil
1/2 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sugar

Mix all ingredients together, and let marinate at least 30 minutes in the refrigerator before serving.

Serves 4.

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