Indonesian Food Recipes

Coconut Rice Recipes

Ingredients for the recipe for coconut rice (nasi lemak recipe):

• 2 cups white rice (400 g / 13 oz), long
• 1 sheet of pandan, linked to a node (see note)
• 3/4 cup of Coconut cream (ml 185/6 fl oz)

Method of coconut rice (nasi lemak recipe):

1. Rinse rice under water until clear water, then transfer in a large bowl and cover with 1 liter (32 fl oz) of cold water. You set aside by soaking for 30 minutes and good flow.
2. Make 3 cups (750 ml/24 fl oz) of water to a boil. Add the Pandan leaf, rice and salt to taste. Reduce heat and Cook, covered, 12 minutes, or until the rice is cooked and offers only.
3. Rice remove from heat and add the cream of coconut. Mix a bit with care, to avoid grains of rice. Cover the Pan and set aside for 10 minutes or until the rice has taken the cream of coconut. Pandan leaf and raise before serving.

Nutritional values of the recipe for coconut rice (nasi lemak recipe):

Protein 5 g.
Fat 6.5 g;
Carbohydrates 54 G;
Fiber 2 g.
0Mh cholesterol;
1240Kj energy (295 cal)

Note for the recipe, coconut rice (nasi lemak recipe):

Pandan leaves, also known as pine leaves of pandanus, are for the jacket and the aroma of food. They are available in Asian grocery stores. Associated with a node that is easy to handle, but also breaks free sheet and aroma. Coconut is advantageous for the Palace and this rice is ideal for the Indonesian dishes served with spicy.

Pressed Bandeng Fish Recipes

Today I will share one of the best Indonesian recipes with the name pressed fish Milkfish or as most popular recipe Resep Bandeng Presto Asia. This is very delicious, follow the instructions and correct ingredients to success.

Ingredients:

• Fish 500-600 gr bandeng fish (Milkfish), dry
• 3 stalks Lemongrass
• 2 Bay leaves
• Sufficient water
• Shallots 10
• garlic 4
• Hazelnut Pieces 8
• Galangal cm 1
• Ginger 2 Cm
• 1 tablespoon salt
• 1/2 tablespoon of pepper

Method:

1. Preparation of the stove.
2. Marinate the fish with spices and wrapped in aluminum foil or leaves.
3. Then put in the pot, add the Bay leaves and lemon grass
4. Pour enough water for fish is immersed.
5. Cook for averages about 1 hour (depending on the size of the fish)
6. When the process of maturation is complete with stove.
7. Cook still in a State of pan open water is absorbed. And baked until golden
8. First fish or dive in the egg and then baked until the yellow curve

Serve

Moo Goo Gai Pan | Chinese Recipes

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped
1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch
mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high
heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,
or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1
minute. Serve hot with rice.

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