Tag: southeast asian
Nasi Goreng
Nasi Goreng
Nasi goreng is Indonesian-style fried rice. The main flavor component of this dish comes from kecap manis, which is a sweet soy sauce. It is syrupy in consistency and not very salty. As the rice cooks in the kecap manis, it caramelizes. The fried rice is garnished with fried shallots, green onions, and is topped off with a fried egg.
Ingredients
- 6 oz boneless skinless chicken breast or protein of your choice; thinly sliced
Rice
- 2 tbsp shallot oil
- 3 garlic cloves minced
- 1 red chili finely chopped
- 1 small onion chopped
- 3 cups cooked day old rice
- 3 tbsp kecap manis
- 2 tsp shrimp paste
- fried eggs 1 per serving
Garnish
- fried shallots
- green onions chopped
Instructions
- Heat up a 1/4 cup of vegetable oil in a large sauté pan over medium heat. Sauté the shallots until crispy. Drain on paper towel.
- Using 2 tbsp of the shallot oil, sauté the garlic and chilies for a few seconds until aromatic.
- Add in the onion and sauté for 1 minute.
- Add in the chicken. Cook for 5 minutes, stirring in 1 tbsp of kecap manis.
- Stir in the rest of the kecap manis and shrimp paste.
- Stir in the rice; making sure all the grains are evenly coated. Cook for 2 minutes.
Indonesian Chicken Curry
Indonesian Chicken Curry
If you’ve never tried Indonesian food before, this is where you should start. This chicken curry is a marriage between Thai and Indian cuisine. The curry sauce will make you want to carry around a mug of it to drink, it’s so good. While there are a ton of ingredients, most of them get processed into the curry paste. You pretty much sauté the curry paste with the cinnamon sticks, lime leaves, and lemongrass. Brown the chicken in the curry paste and simmer in coconut milk and chicken stock. Serve the curry with steamed rice.
Ingredients
Curry Paste
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp nutmeg
- 1 tsp turmeric
- 1/8 tsp ground cloves
- 4 dried red chilies
- 2 green chilies
- 1/4 cup cashews
- 4 garlic cloves
- 1 large shallot minced
- 3 tbsp ginger minced
Chicken Curry
- 3 tbsp vegetable oil
- 5 lime leaves
- 2 cinnamon sticks
- 3 stalks lemongrass
- 3 lbs whole chicken legs drums cut in 2; thighs cut in 3
- 2 cups coconut milk
- 1 cup chicken stock
- 4 tbsp fish sauce
Instructions
- Combine all of the curry paste ingredients.
- Using an immersion blender, blend until a smooth paste is formed. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the lime leaves, cinnamon sticks, and lemongrass for 1 minute.
- Add in the curry paste and cook for 2 minutes.
- Add in the chicken. Coat in the curry paste and brown for 5-6 minutes.
- Pour in 1 cup of coconut milk and the chicken stock. Bring to a boil. Cover. Reduce the heat to low and simmer for 15 minutes.
- Stir in the rest of the coconut milk and fish sauce.
Kwe Tiau Radna (Thai Stir Fried Gravy Noodles)
Kwe Tiau Radna (Thai Stir Fried Gravy Noodles)
Radna is a Thai-style gravy noodle dish that’s not as well known as pad thai or pad see ewe, but is equally just as good. Rice noodles are stir fried then topped with a meat gravy with gai lan. You can use beef, pork, or chicken as your protein. Make sure to use the right stock according the meat you use. My favorite part of this fish is the chili vinegar sauce that adds a sweet/sour/spiciness to the dish.
Servings: 4
Ingredients
- 1 lb dried flat rice noodles
- 1/4 cup vegetable oil
- 3 tbsp garlic minced
- 1 lb boneless skinless chicken thighs thinly sliced
- 1 tsp sugar
- 1 lb gai lan
- 1 tbsp fermented soybean paste
- 1 tbsp soy sauce
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp rice vinegar
- 1 1/4 cup chicken stock
- 1 tbsp cornstarch
- 3 tbsp water
- black and white pepper to taste
Chili Vinegar Sauce
- 1/2 cup rice vinegar
- 3 tbsp sugar
- 1 bird’s eye chili thinly sliced
Instructions
- Mix together the rice vinegar, sugar, and birds eye chilies. Set aside.
- Soak the rice noodles in hot water for 30 minutes.
- Heat up 2 tbsp of cooking oil in a large sauté pan or wok over high heat. Sauté the rice noodles for 3-4 minutes in 2 batches. Set them aside.
- Add in the rest of the cooking oil. Sauté the garlic for a minute.
- Toss in the chicken. Season with the sugar. Sauté for 5 minutes until the chicken is cooked through.
- Add in the gai lan. Stir fry for 2 minutes.
- Add in the soybean paste, soy sauce, fish sauce, rice vinegar, and chicken stock. Bring to a simmer.
- Make a slurry with the cornstarch and water. Stir that into the sauce and allow to thicken.
