Travel Along with Us – Culinarily! Balinese Edition

Below are recipes for our dinner last night – they’re not exact, I’ll bring the exact ones home when I come. But they’re close!

Nasi Goreng – Indonesian Fried Rice

* 3/4 pint basmati rice
* 1 1/2 pints boiling water
* salt
* 3 onions, chopped small
* 2 cloves garlic, crushed
* 1 chicken stock cube
* 4 dried chilies, chopped (roughly one per person)
* 3-4 chicken breasts, diced
* 1/2 tablespoon coriander seed
* prawns or shrimp (according to how much you like them)
* butter or olive oil or other flavoured oil
* 2 eggs, omelette (optional)
* sliced cucumber (optional)
* tomato (optional)

1. Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
2. Crumble the stock cube into the water, stir to dissolve it and add to the rice.
3. Bring to a vigorous boil.
4. Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
5. Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
6. Using a wok (ideally), heat a generous quantity of oil until it’s just beginning to smoke, swirl around the wok so the sides are coated.
7. Add coriander, meat and salt, fry for about five minutes turning regularly.
8. Add the onion mixture and mix well together over the heat until all are cooked.
9. Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
10. Make an omelette and break it into the mixture before serving.
11. Serve with a side dish of tomatoes and cucumber.
12. Soy sauce adds to the flavour when served.

Ayam Goreng – Indonesian Fried Chicken

* 1 whole roasting chicken, cut into 8 pieces
* 1 stem of lemongrass, only take the white part, and crush it.
* 2 Bay Leaves
* Salt
* 1 cup of water
* Oil for deep frying (Canola Oil)
* Marinate Sauce:
* 6 garlics
* 5 candle nuts
* 1 tsp coriander seeds
* 2 inches fresh turmeric (1/2 tsp turmeric powder)
* 3 inches galangal
* 2 inches ginger
* 1 tsp white pepper

Directions

1. In a food processor, mix marinate sauce ingredients until it becomes a paste.
2. Marinate the chicken pieces in the marinate sauce for about 1 hour or overnight.
3. In a pot, boil the chicken along with the marinate sauce at low heat. Add salt, lemon grass, bay leaves and water.
4. Keep the pot covered until water is absorbed.
5. Remove pot from stove and let it cool.
6. Heat enough cooking oil in a pan.
7. Deep fry the cooked chicken pieces until golden brown.
8. Remove chicken from oil.
9. Put chicken on paper towels to absorb oil.
10. Note: For a healthier option, broil chickens in a preheated 350F oven for 20 minutes or until chicken are golden brown

Bon appetit!

About rhysfunk

Rhys Martin was born in Tulsa, Oklahoma in 1981. In 2009, he sold everything he owned and left the country, living out of a backpack for ten months. He discovered a passion for photography while traveling throughout Southeast Asia and Europe. After returning home, he looked at his home town and Oklahoma heritage with fresh eyes. When he began to explore his home state, Rhys turned his attention to historic Route 66. As he became familiar with the iconic highway, he began to truly appreciate Oklahoma’s place along the Mother Road. He has traveled all 2,400 miles of Route 66, from Chicago to Los Angeles. He has also driven many miles on rural Oklahoma highways to explore the fading Main Streets of our small towns. Rhys has a desire to find and share the unique qualities of the Sooner State with the rest of the world. Cloudless Lens Photography has been featured in several publications including This Land, Route 66 Magazine, Nimrod Journal, Inbound Asia Magazine, The Oklahoman, and the Tulsa World. Rhys loves to connect with people and share his experiences; ask him about enjoyable day trips from Tulsa, locations along Route 66, and good diners or burger joints along the way.
This entry was posted in Indonesia, Old Travelogue, Written by Indi. Bookmark the permalink.

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