NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)
Nasi goreng, which translates to "fried rice," is one of Indonesia's best-known dishes, and it's prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee's "Coconut & Sambal," blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don't skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.
Provided by Kayla Stewart
Categories dinner, lunch, weeknight, grains and rice, vegetables, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, season the chicken pieces with the salt and white pepper.
- In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
- Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
- Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
- Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
- Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
- Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.
GALANGAL CHICKEN BáNH Mì
The citrusy aromatics of galangal paired with cilantro and garlic transform an otherwise bland chicken breast into a delicious filling for this bánh mì. Galangal, ginger's zestier cousin, is widely available at Southeast Asian markets and is worth seeking out. The various components of this recipe, such as the pickles and dressing, may be made in advance. The chicken, too, may be marinated a few days ahead of time. When you're ready to eat, simply sear off the chicken and assemble the bánh mì.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chicken and marinade: Cut each chicken breast into 4 thin slices: Place a chicken breast on a cutting board and press your palm down on top of the breast to prevent it from moving. Position your knife parallel to the cutting board and slice the chicken horizontally in half. Using the same method, divide those breast halves in half again. Each slice should be 1/8 to 1/4 inch thick. Continue with the remaining breasts. Transfer the chicken to a mixing bowl.
- Combine the garlic, cilantro and galangal in a mortar (see Cook's Note). Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, coriander, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over the chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.
- For the pickles: Combine the sugar and salt with 1 1/2 cups hot water in a mixing bowl. Stir to dissolve the sugar and salt, then add the vinegar, carrot, daikon and onion. Toss to coat the vegetables in the brine, then place a plate on top of the vegetables to keep them submerged in the brine. If there are bits of carrots or daikon left uncovered, wait 10 minutes for them to soften and sink into the brine. The pickles are ready in 1 hour, but will improve the longer they sit in the brine.
- For the cilantro dressing: Combine the mayonnaise, Maggi Seasoning, white vinegar and cilantro in a bowl. Stir to incorporate the ingredients.
- To cook the chicken: Add a tiny amount of oil to coat a heavy-bottomed skillet set over medium high heat until shimmering but not smoking. Add a few slices of chicken, taking care not to overcrowd the skillet. Sear the chicken until the edges caramelize, about 1 1/2 minutes. Flip the chicken and sear until cooked through, another 1 to 1 1/2 minutes, depending on the thickness of the chicken. Transfer to a plate. Repeat with the remaining chicken.
- For the bánh mì: Split each baguette in half, then spread the dressing on the bottom half. Place a layer of cucumber on the dressing, then a layer of pickles. Add a few slices of seared chicken and top with a few sprigs of cilantro and slices of jalapeno before closing each bánh mì.
OPOR AYAM (INDONESIAN CHICKEN CURRY)
This luxurious chicken stew from Java is a staple of the Indonesian kitchen, made by simmering the meat in coconut milk with curry paste and lemongrass. The chef Retno Pratiwi grew up eating the dish on special occasions in West Java, and continues to make it at her pop-up restaurant in Boston, always opting for drumsticks over white meat. Though the shallots are traditionally incorporated raw into the curry paste, Pratiwi prefers to caramelize them first to bring out their sweetness. It adds a little time to the process, but the final result is worth it.
Provided by Tejal Rao
Categories dinner, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes. Let cool, then grind in a spice grinder.
- In a large sauté pan, heat 2 tablespoons of the coconut oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring often, until browned, about 10 minutes. Remove shallots to a food processor and set aside. Add the garlic cloves and candlenuts to the same pan and cook, stirring constantly to prevent burning, until deep golden brown, 2 to 3 minutes. Add the garlic and candlenuts to the shallots in the food processor along with the kaempferia galanga root, white pepper and 2 tablespoons water; purée into a paste.
- Heat the remaining 1 tablespoon coconut oil in the sauté pan over medium heat and add the ginger, galangal, lemongrass, salam leaves and lime leaves, scrunching the lime leaves in your hands as you drop them into the pot. Allow to cook until the ingredients start to smell less intense and raw, stirring occasionally, 5 to 7 minutes.
- Stir the ground coriander seeds, shallot paste mixture and tomato into the pan. Reduce the heat to low and slowly stir in the coconut milk, a little at a time, to keep the sauce from breaking. When all the coconut milk is incorporated and the mixture is gently simmering, add the chicken stock. Nestle the chicken into the pan and spoon some of the sauce over the top. Cover and cook on low heat for about 40 minutes, or until the chicken is cooked through and the dish is aromatic. You may have to adjust the heat to keep the mixture at a gentle simmer. (Do not boil.) Season to taste with salt. Before serving, remove the galangal, ginger, lemongrass, salam and makrut leaves. Serve with rice.
Nutrition Facts : @context http, Calories 765, UnsaturatedFat 25 grams, Carbohydrate 28 grams, Fat 53 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 24 grams, Sodium 1017 milligrams, Sugar 7 grams, TransFat 0 grams
INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
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