Here’s the first recipe, as promised. Indonesian rice are pretty tasty. When I cooked these the first time, I invited my uncle’s family over for graduation lunch. Oh boy, it was fab, I’m telling you. I made tons of other stuff, but we’re focusing only on the rice dish, right now. Sooorrryyy.
I found this recipe in a cooking book by Zubeda Tariq. The best thing about her books is that everything, ranging from ingredients to the cooking instructions, is perfectly explained. In short, the best gift for amateur cooks.
Without further ado, let’s move onto the recipe. It’ll take about half hour to completely prepare this dish. Results will be delicious! *fingers crossed*
Pehle aap zara dish ki shakal dekh leyn, takay aapki bhook chaar guna zada barh jaaye. Aaaah, that’s right!
- Boiled rice (1 cup)
- Green chilli (2 medium sized, chopped)
- Spring onion (2, chopped)
- Red chilli (1)
- Oil (2 tsp)
- Red chilli (4)
- Capsicum (green/red, or both) (1/2, roughly chopped)
- Onions (2, roughly chopped)
- Garlic (4 cloves, roughly chopped)
- Oil (1 tbsp)
Let’s first prepare the rice. For that, heat the oil in a frying pan on medium fire and add the spring onions, green chillis and the red chilli. You can add any other thing you like, maybe mushrooms or corns. Fry them for 3-5 minutes. In case of corns, check if they are tender. Add the rice to the pan and add salt to taste. Fry these for 5 more minutes. Keep them warm.
Now make the sauce. Fry oil in a pan on medium fire. Fry the red chillis, capsicum, onions and garlic in the pan for around 2 minutes. After this, add these things to the chopper and grind them together until they take the form of a thick paste. If you want bit of a color, you can add more red chilli but keep in mind they are very strong. Finally, add this paste to the rice. Mix well. Heat the rice before serving.
Ta-daaaaaaa! Indonesian rice are reaaadyyy!!!
“Let the feast, beginnnn!” *Spreads hands like him* (He was so cool, right?)
Heh! I hope you all like it. Please share your feedback. Oh, and please make sure you wash the vegetables well. Specially the leaves. And the red chillis.