Recipe: Nasi Goreng - Fried Rice (Java-Sumatra), Nasi Gurih - Rich Fragrant Rice (Java), Nasi Uduk Java, Nasi Kuning -Yellow Rice (Java)

This is something I have in my collection... It's posted by "Ellen"(can't recall the last name.) I've only tried the first fried rice recipe and it was fantastic. you too might be interested?

eggy/m'sia

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Nasi: Rice

There are numerous varieties of rice. Most commonly used in Indonesia is long grain white rice. Fresh rice, as is found in a typical Indonesian market, is much more fragrant and flavorful than the overbred hybridized version known in America, but the variety found in the average supermarket will do.A sensitive Indonesian nose can often tell where a particular rice was grown just by its odor.

The unpolished variety is known as red rice and bears NO resemblence to so-called brown rice in either appearance or flavor. Red rice is decidedly superior, with a rich fragrant nutty flavor all its own. It can occasionally be found in Vietnamese markets.

Another variety of rice is nasi ketan, known in English as sweet or sticky rice. This comes in both white and black. When cooked, the black rice becomes an inviting shade of purple. This rice is most often used for snacks and sweets. It also finds its way into ceremonial dishes. The white sticky rice can easily be found in Japanese markets where is it called mochi. Black sticky rice can sometimes be found in Indonesian, Thai, Vietnamese, or Philippino shops.

** NASI GORENG - Fried Rice (Java-Sumatra) - SERVES 2

This is often eaten for breakfast or as a late-night snack. It is generally NOT part of a larger meal. It's actually one of my favorite breakfasts, because the spicy and pungent flavors really waker-upper. The addition of tomato ketchup is Sumatran, while the rest of the recipe is asically Javanese. I like the additional flavor, and it gives the rice an appropriate red color that would normally come from the hand-pureed fresh red chilis, which are difficult to find here. Ground by hand on a stone ulek, the chili and seeds become a fine smooth paste which cannot be duplicated in a blender.

2 Tb. oil
1 small onion, minced
1/2 tsp. shrimp paste
3 cloves garlic, mashed
1/8 tsp. sambal
3 eggs, beaten
2 green onions, chopped
2 cups cold cooked long grain white rice
1/2 Tb. soy sauce, sweet or salty
1 Tb. tomato ketchup
salt to taste

In a wok, heat oil, fry onion til soft. Add shrimp paste, stirring til melted.
Add garlic and sambal, stirring to mix. When cooked, push to the side of the pan. Pour beaten eggs in the center of the pan, stir til set. Add green onions, stir. Add rice. Mix well with other ingredients, adding more oil if necessary to prevent sticking. When warm, add soy sauce and ketchup, mix well to color evenly. Add salt.

Serve with crisp fried onion flakes, cucumber slices, tomato wedges, krupuk, roasted (unsalted) peanuts, torn celery leaves. For NASI GORENG ISTIMEWA, top with a fried egg.

** NASI GURIH - Rich Fragrant Rice (Java) - SERVES 4

This lightly seasoned rice often accompanies Nasi Rames, a sort of smorgasboord dish served for lunch. Nasi Rames willl consist of a variety of dishes, small portions of which are placed at the edge of the plate circling the rice. These will usually include beef, chicken, vegetables, sambal, pickle, and chips of some sort, but the exact dishes are unpredictable, and usually not of
one's own choosing. You eat whatever is on hand, which is generally quite tastey and varied. I often ate Nasi Rames at the lunch stop of long bus rides cross-Java, the price of which was included in the ticket.

1 medium onion
2 cloves garlic
2 tsp. salt
1-1/2 tsp. ground coriander seed
1/2 tsp. ground cumin seed
1 tsp. powdered laos

2 daun salam
1 stalk fresh lemon grass
a few drops pandan essence
4 to 4-1/2 cups coconut milk
1 lb. (2 cups) long grain white rice (raw)

Grind the first six ingredients together to a paste. In a large saucepan, stir the spice paste, herbs, and pandan essence into the coconut milk. Bring to a boil, stir in the rice, cover tightly, and simmer 15 minutes, til liquid is absorbed. Let stand covered off the heat for 5 minutes, then fluff gently.

** NASI UDUK (Java) - SERVES 4

This is a simpler version of Nasi Gurih. In fact, either dish may have either
name.

2 cups long grain white rice (raw)
2 cups coconut milk
2 daun salam
1 stalk lemon grass
2 daun jeruk
1 tsp. salt

In a large saucepan with a tight fitting lid, mix all ingredients. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Let stand 5 minutes off heat. Fluff. (Can be made in a rice cooker)

** NASI KUNING -Yellow Rice (Java) - SERVES 4

This rice is usually served on festive occasions. It is also made into a
"Rice Mountain," Nasi Tumpeng, for special ceremonial meals, know as slamatan, for such things as birth celebration, circumcisions, anniversaries of the foundation of a business, or religious holidays.

1 lb. (2 cups) long grain white rice
4 c. coconut milk
1 tsp. turmeric
1 tsp. salt
2 daun salam
2 daun jeruk
a few drop of pandan essence
1 stalk fresh lemon grass

Mix all ingredients in a saucepan with a tight fitting lid. Bring to a boil.
Reduce heat, cover tightly, and steam 20 minutes. Remove from heat. Let stand 5 minutes then fluff with a fork. Remove leaves before serving.

Decorate with "soy nuts" (roasted soy beans (from natural food store); hard cook egg slices; fresh chili strips (&/or red bell pepper strips, since in Southeast Asia, one can get fresh red chilis); thin omelet strips (make an omelet of 1 or two eggs, salt if desired, cook pancake style til firm.
turn onto plate. roll up. slice across roll); roasted peanuts; deep fried potato slices; cucumber slices (first score the skin lengthwise with a fork - actually, i always peel my cucumbers, cuz the skin here is so bitter, then
score).

This is often served with a sort of coconut-curry chicken or spice-marinated-&-then-fried chicken and coconut-spiced mixed vegetables.