While Chinese and Thai food is extremely popular in India, there are very few restaurants outside five stars serving other South East Asian cuisine. While Indonesia is represented by the ever-popular Nasi Goreng, the country has a very rich cuisine thanks to the influences of many people, especially the Dutch, who have had a presence here over the centuries.
Indonesian Fried Rice (Nasi Goreng)
Almost every Indonesian household and of course, restaurants, have different methods of cooking Nasi Goreng. In India it is usually served with a fried egg on top and some prawn crackers.
Despite its Dutch origins, this fried rice is one of Indonesia’s national favourites. Generally made with leftover rice, Nasi Goreng is served with crispy shallots and chillies, or else tossed with prawns and chopped vegetables. A fried egg on top completes the dish.
Ingredients
½ cucumber
3 tbsp vegetable oil
4 small onions, finely chopped
4 garlic cloves, finely chopped
4 fresh red chillies, seeded and chopped
3 tbsp soy sauce
1 tbsp tomato puree
350 gm cooked long grain rice
4 eggs
100 gm medium prawns, cleaned
Method
Cut the cucumber in half lengthways and scoop out the seeds. Julienne the flesh and put aside.
In a wok, heat two tablespoons of the oil, stir in the onions, garlic and chillies and fry until they begin to colour. Add the soy sauce and tomato puree and stir for two minutes until thick.
Toss in the rice and heat for 5 minutes until well flavoured and hot.
Meanwhile, in a large frying pan, heat the remaining oil over a medium heat and crack the eggs into it. Fry for 1-2 minutes until the whites are cooked but the yolks remain runny.
Spoon the rice into four deep bowls and cover with one fried egg each. Garnish with cucumber sticks and serve immediately.
Bali Fried Chicken (Siap Megoreng)
In Bali, this is practically a national dish and is offered in reverence to deities during religious festivals. It is usually grilled or barbecued, although it can also be pan-fried, the latter method being easier unless you are using the barbecue. You can use Thai red curry paste for this and if you want it more authentic then add 1 teaspoon of shrimp paste.
Ingredients
4 small chickens (will make one portion each)
150 gm Thai red curry paste
12/3 cup coconut milk
3 lemon grass stalks, root end bruised
5 bay leaves
1 tsp salt
1 tsp black peppercorns, crushed
7 tbsp vegetable oil
Juice of 1 lime
4 limes, halved, to garnish
Chilli dipping sauce
Method
Spatchcock each chicken by cutting down the backbone and spreading out the bird so that the breast is one broad piece and the bird lies flat on the work surface. Whisk together the curry paste and coconut milk and bring to the boil with the lemon grass, bay leaves, salt and peppercorns. Simmer the chicken in this blend for about 8 minutes or till done. If the pot is not big enough then cook in two batches.
Remove the chicken and drain. Heat the oil in a large wok or frying pan and fry the chicken until the skin is golden brown. Turn once or twice to make sure they cook thoroughly. In the last few minutes, drizzle the lime juice over the chicken and serve warm with a chilli dipping sauce and lime halves on the side.
