Indonesian
Learning Intention:- We are learning to use the absorption method to cook rice
- We are learning to make an omelette Success Criteria:- I can make Nasi Goreng
NASI GORENGINGREDIENTS
1/2 cup Long Grain Rice, rinsed 1 tablespoon kecap manis 2 teaspoons dark soy sauce 2 teaspoons sweet chilli sauce 1 tbsp vegetable oil 2 eggs, lightly beaten 150g chicken mince 1/2 onion, thinly sliced 1 teaspoon sambal olek 2 garlic cloves, finely chopped 1/2 teaspoon shrimp paste 1/2 carrot, peeled, finely chopped 2 spring onions, thinly sliced 1/2 cup cabbage, finely shredded 1 tablespoon fried shallots METHOD Place rice and 180ml of water into a small saucepan. Bring to the boil then cover and cook on low for 6 minutes. Turn off heat and let sit for another 10 minutes with the lid on. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold. Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside. Heat a frying pan over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add half of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with remaining oil and egg to make 2 omelettes. Roll up omelettes and thinly slice crossways. Heat remaining 2 tablespoons oil in wok over high heat. Add chicken mince, breaking up with spoon and cook until browned. Add onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add rice, soy mixture, spring onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelette. Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies. |
INDONESIAN CUISINEIndonesian food is one of the most vibrant and colourful cuisines in the world, full of intense flavour. Over the centuries many different races have visited and left their stamp on the cuisine – Indian, Chinese, Arab, Portuguese, Spanish, English and Dutch.
With 6,000 islands, there are many regional specialties, but wherever you are in Indonesia, most meals, including breakfast, are based around rice. Literally meaning "fried rice", nasi goreng is considered the national dish of Indonesia and can be found everywhere from street hawkers carts to dinner parties or restaurants. It is a meal of stir-fried rice spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chili and accompanied by other ingredients, mainly egg, chicken, prawns or salted dried fish. Sambals are also a cornerstone of the cuisine and these chili-based condiments may be either freshly made or store-bought. There are many types of sambals, all of which combine a variety of chili peppers with different combinations of spices, fruits or vegetables. Indonesians believe in giving a "kick start" to their palate with the heat of chilli and the sour crunch of pickles, so meals generally comprise rice, sambal and pickles with small amounts of meats, seafood or vegetables, often in curry form. People eat either with their right hand or with a spoon and fork. Some of the intense flavour in Indonesian food comes from very sweet and sour ingredients – such as the thick sweet soy sauce called kecap manis, which is used in countless dishes. The sour notes in the cuisine come from tamarind and lime and the aromatics from shallots, ginger, galangal, pandan, turmeric, lemongrass and lime leaves. Two foods adored by Indonesians are tempeh – fermented soybeans usually found in block form that are high in protein and fibre – and krupuk, or deep fried crackers, made from prawn, seafood or vegetables, which are eaten at the start of a meal. Because of the humid climate and volcanic soil, tropical fruits, vegetables and spices are found in abundance. Dried spices such as coriander seeds, cardamom pods, cinnamon quills, cumin seeds, cloves and nutmeg are used every day in many dishes and each curry has a number of dried spices as well as fresh herbs. Desserts are some of the most exuberant in South East Asia, especially the favourite "eis cendol" which features shaved ice, tropical fruit, coconut milk and pandan flavoured "worms" made from mung bean flour. INDONESIAN CUISINENasi goreng is known as the national dish of Indonesia, Find 5 other Indonesian dishes, present them with a picture, recipe and description of the dish.
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