INDONESIAN
Learning Intention- We are learning to stir fry noodles.
- We are learning to prepare all ingredients before starting to cook Success Criteria- I can cook Mie Goreng
- I can measure, collect and prepare all ingredients before cooking. MIE GORENG
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Indonesian 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.
NASI CAMPURNasi campur refers to a dish of a scoop of nasi putih (white rice) accompanied by small portions of a number of other dishes, which includes meats, vegetables, peanuts, eggs and fried-shrimp. Depending where it originates, a nasi campur vendor might served several side dishes, including vegetables, fish and meats. It is a staple meal of the Southeast Asian countries, and popular especially in Indonesia, Malaysia, Singapore, Brunei, and southern Thailand.
Research on the internet different accompaniments for a nasi campur. You need to find two vegetarian sides, two meat sides and two snacks. Find a recipe for each and put them into a key note presentation. The most delicious Nasi Campur will receive a prize!! |