Archive for the ‘: INDONESIAN’ Category
Mie Goreng
May 30, 2017 Lee
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Mie Goreng

Adapted from an internet recipe.
This is an Asian dish, a mix of Indonesian, Malaysian, and Singaporean, as they all make very similar dishes. Vermicelli noodles topped with an egg, sounds good! On my to cook list.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Asian
Servings 2 servings

Ingredients
  

  • 200 grams vermicilli noodles, (7 oz)
  • 3 teaspoons sesame oil
  • 1 clove garlic, minced
  • 1 Bird's Eye Chili, minced
  • 3 teaspoons fresh ginger, grated
  • 1 bunch bok choy, sliced
  • 1 tablespoon soy sauce
  • 2 eggs

Instructions
 

  • Soak vermicelli noodles in cold water for a minimum 20 minutes.
  • Add 2 teaspoons of oil to a wok on medium-high heat and sauté the garlic, chili and ginger until aromatic. Stir in the bok choy for 1 minute before adding the noodles and the soy sauce. Cook for a further 2-3 minutes, or until noodles are soft but still hold their shape. Remove from the heat.
  • In small frying pan, or in an open space in the same wok, add the remaining oil and fry the eggs sunny side up.
  • To serve, portion noodles into a bowl and top with a sunny side up egg. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: INDONESIAN,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Indonesian Fried Rice
January 22, 2016 Lee
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Indonesian Fried Rice

Denise Georgiades, South Africa.
This is a classic Indonesian version of fried rice, simple but hearty, serve as a side dish or as a main dish. The purpose of fried rice is to use leftovers, not only does it reuse food, it prevents wasted food.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish, Side
Cuisine Indonesian
Servings 2 people

Ingredients
  

  • 2 cups cooked white rice, add another cup to stretch this if you like
  • 3 eggs, beaten
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 clove garlic, smashed and minced
  • 2 fresh green chili peppers, chopped
  • 200 grams chicken breast, cut into bite size pieces, (7 oz)
  • 200 grams prawn/shrimp, head and tail removed, peeled, (7 oz)
  • 1 tablespoon ground cumin
  • 3 tablespoons sweet soy sauce
  • olive oil
  • cucumber, sliced, for garnish
  • tomato, cut into wedges, for garnish

Instructions
 

  • Heat a large nonstick skillet with a splash of olive oil. Pour eggs into hot skillet. Cook until the eggs begin to set. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips. Set aside.
  • Heat a tablespoon or so olive oil in a wok (preferred) or large frying pan. Stir in the onion, leek, garlic, & chile peppers. Cook, stirring until onion is soft. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
  • Mix in the rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes. Serve on a platter, garnish with cucumber slices and tomato wedges.

Notes

The ingredients are minimal cost at best, and if you have leftover roast chicken or leftover prawns, even better and nearly zero cost for this dish.
Variants: 1. Omit the omelet slices and cook as listed, then top each plate with a fried egg. 2. Add chopped leftover vegetables. 3. No prawn or chicken on hand? Use any meat you have, keep in mind leftovers, perfect use and less waste.
* Best Value $1 or Less per Serving,: INDONESIAN,LEFTOVERS,SIDES