Subject: Nasi Gurih (Fragrant Rice) & Nasi Goreng (Fried Rice)
From: Unicorn (unicorn@indenial.com)
Date: Wed Aug 21 2002 - 07:28:09 EDT
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FOOD FUNNY
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Laura S. says she doesn't know if this is true or not, but it makes a
fine story either way:
Joseph Kennedy (JFK's father) once entered the fashionable Gentlemen's
Shamrock Grille on Wall Street and joined a group of financiers. He
beckoned to a waiter and ordered a double scotch. "When Kennedy
drinks," he declared loudly, "everybody drinks!"
With a cheer, everyone at the table ordered scotch. Kennedy finished
his drink, summoned the waiter, and slapped two dollars on the table.
"When Kennedy pays," he asserted, "everyone pays!"
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TODAY'S RECIPE
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Nasi putih (white rice) is the centerpiece of any rijsttafel, and is
the "rijst" (rice) in the "rijsttafel" (rice table). It is invariably
accompanied by one or more additional rice dishes, including these
classic Indonesian preparations:
Nasi Gurih (Fragrant Rice)
4 cups (1 L) coconut milk
1 Tbs (15 ml) salt
1 tsp (5 ml) finely grated lemon rind
1/2 tsp (2 ml) freshly ground black pepper
1/2 tsp (2 ml) ground nutmeg
1/4 tsp (1 ml) ground mace
1/4 tsp (1 ml) ground cloves
2 cups (500 ml) long-grained rice
Combine the coconut milk and the flavorings in a saucepan and bring to
a boil over moderate heat. Add the rice and stir once. Reduce the
heat to a simmer and cook covered for 20 minutes. Uncover and gently
toss the rice with a fork, mixing in any coconut milk that has not
been absorbed, and replace the lid for 5 minutes. Serve hot. Serves
4 to 6.
Nasi goreng is often eaten in Indonesia as a one-dish meal and can be
topped with fried eggs instead of the omelette in this version.
Nasi Goreng (Fried Rice)
2 eggs
4 Tbs (60 ml) peanut oil
1 onion, chopped
1 clove garlic, chopped
4 oz (100 g) pork, chicken or beef, finely chopped
4 cups (1 L) cold cooked rice
1Tbs (15 ml) Hoisin sauce*
4 oz (100 g) cooked small shrimp, shelled
8 oz (225 g) peas, defrosted if frozen
2 scallions, chopped in 1/2-inch (1 cm) pieces
2 tsp (10 ml) chilli sauce (optional)
* Available in most supermarkets and in Asian specialty shops
Beat the eggs and heat half the oil in an omelette pan. Pour the eggs
in and allow to set into a pancake-like omelette. Turn out, slice
into ribbons 1/2 inch (1 cm) wide and set aside. In the same pan,
heat the rest of the oil and fry the onion and garlic for 3 minutes.
Add the meat and cook for 3 minutes, then add the rice and stir until
well heated. Season with the Hoisin sauce, add the shrimp, scallions,
peas, optional chilli sauce, and allow to heat through. Serve
garnished with the strips of omelette. Serves 4 to 6.
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