Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “rice”

Nasi Goreng

Everybody loves fried rice which is exactly what Nasi Goreng translates to in Indonesian and Malay.  It is also a favourite in The Netherlands where it is even dispensed from food vending machines as piping hot Nasi Ballen.

Topped with a fried egg or strips of omelette, Nasi Goreng is a meal in itself and nothing beats a big spicy bowl on a cold night.

Dried Shrimp Paste (or Belachan) is a paste made from fermented shrimps and is available in Asian grocers.  Sriracha Chilli Sauce is a staple in our household – hot and vinegary – it is hot but not unbearable and adds a zing to everything.  Ketjap Manis is a thick, sweet Indonesian Soy Sauce and is available everywhere.  Crispy fried shallots are available in jars and packets at all Asian grocers. These are delicious sprinkled over soups and any noodle or rice dishes. Our supermarkets also stock all of these ingredients…

Nasi Goreng

Ingredients:

1 leek finely sliced

1 teaspoons sesame oil

1⁄2 teaspoon salt

8 ounces boneless skinless chicken thighs cut into 1/2 inch strips

6 ounces raw prawns, peeled

2 tablespoons vegetable oil

1 garlic clove grated

1 small knob of fresh ginger grated

1 tablespoon dried shrimp paste

½ teaspoon fresh ground black pepper

2 tablespoons Sriracha Chili Sauce

1 tablespoon Ketjap Manis

3 Spring onions finely sliced

Eggs for frying

Crispy fried shallots and coriander for garnish

Method:

Cook the rice using absorption method or boil

Spread the rice to cool or better still cook it the night before.

Have everything ready and chopped as it doesn’t take long to finish off the dish

Heat a wok or large frying pan over heat until hot.

Add oil, and wait until it is very hot and slightly smoking.

Add the leek, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.

Then add chicken and stir-fry for a further 5 minutes or until chicken is cooked

Add in the prawns and continue to fry

Add in the Sriracha Chilli Sauce

Add the rice and continue to stir-fry for a few minutes until the rice is coated and any lumps are broken up

Add the Ketjap Manis and continue to stir-fry for 2 minutes.

Add in finely sliced spring onions at the last minute

In the meantime fry one egg per serving in a separate frying pan

Turn onto large serving platter and top with fried eggs

Garnish with the crispy fried shallots and fresh coriander

Serve piping hot with some Indonesian Krupuk (shrimp crackers) on the side

 

Bon Appetit!   🙂

Baked Chicken, Mushroom & Leek Risotto

We love risotto but I find it a labour of love to prepare.  Standing over a hot stove ladling hot chicken stock into rice while stirring constantly is not my idea of a quick meal…  This easy and quick recipe only takes 25 minutes and is absolutely delicious.  I basically threw the casserole dish into the oven and set the timer then forgot about it until the bell rang – the texture was lovely.

You can also add some light cream of milk if you prefer instead of parmesan cheese.  Another tip is I slightly warmed the casserole dish so I wasn’t tipping boiling liquid into a cold dish – always nervous it might crack…

Vegetarians can omit the chicken and add a variety of mushrooms or vegies – replace the chicken stock with vegetable stock – voila!

Chicken & Mushroom Risotto

By the way – the leftovers can be turned into delicious Risotto Balls or Arancini Balls by rolling the cold rice mixture into balls and coating with flour, egg and breadcrumbs.  Deep fry in Canola oil for the crispiest results and drain on paper towels….  If you want to be really adventurous, try poking a cube of Mozzarella cheese into the centre before sealing the ball – when you bite into it the oozy cheese runs out…  Perfecto…

Risotto Balls

Ingredients:

2 tablespoons olive oil

2 leeks thinly sliced

1 garlic clove grated

2 cups button mushrooms sliced

2 cups Arborio rice

100 ml white wine

4 cups of chicken stock

5 chicken thighs (about 500g) cut into bite sized pieces

2 tablespoons of butter

1 cup of freshly grated parmesan cheese

1 lemon zested

1 tablespoon fresh tarragon finely chopped

Seasoning to taste

Method:

Preheat oven to 180C.

Heat the oil in a medium saucepan, add leek, garlic and mushrooms, cook, stirring for 3-4 minutes.

Add rice, stir for another minute so rice is coated, then add the white wine.

Pour in the chicken stock and bring to the boil.

Season with salt & pepper to taste

Transfer to large casserole dish, cover with foil and bake for 25 minutes.

In the meantime melt one tablespoon of the butter in a pan, and cook chicken over a fairly high heat until golden and cooked through – approx. 10-15 minutes

Remove pan from heat, cover and keep warm until rice is ready

Remove risotto from oven and gently stir through lemon rind, tarragon, parmesan cheese and chicken.

Add the additional tablespoon of butter to make a lovely glossy texture

 

 

Bon Appetit!  🙂

 

Marvellous Mulligatawny Soup

I make this divinely decadent soup every winter and it is wonderful.  Mulligatawny – meaning “pepper water” in Tamil – is a rich and creamy curried chicken soup with rice in Anglo-Indian cuisine.  It is thick and filling soup and we eat it as a meal on it’s own with some roti bread…

You can make this as hot as you like by choosing a hot or mild curry paste as the base.  We use Madras paste which is very hot but the addition of the sour cream (or yoghurt) lessens the heat and leaves a beautifully full flavoured soup.

I use red apples in this recipe but I have used green apples which are a bit more tart.  I also use good old-fashioned Rosella Fruit Chutney but any tangy chutney could be used.  It’s just a matter of what flavours you like.  This recipe makes about eight good size serves.

Mullagatawny Soup

Ingredients:

50 g butter

1 kg ( about 6 large thighs) chicken thighs trimmed of fat and skin

2 large onions finely chopped

2  apples peeled, cored and finely chopped

2 tablespoons curry paste

4 tablespoons plain flour

2 litres of chicken stock

½ cup basmati rice

4 tablespoons chutney

Juice of 1 lemon

1 200 g tub of light sour cream or plain yoghurt

Salt & pepper to taste

 

Method:

Heat the butter in a large heavy based pot and brown the chicken for about 5 minutes until golden

Remove the chicken pieces and add the onion, apple and curry paste to the pot

Cook for about 5 minutes or until the onion has softened

Stir in the flour and cook for a couple of minutes

Remove from the heat and add half the stock stirring well until fairly smooth

Put back on heat and add the rest of stock

Stir until the mixture boils and thickens

Return the chicken to the soup and ring it to the boil while stirring then reduce the heat, cover and simmer for about 1 hour

Add the rice for the last 15 minutes or so of cooking

Remove the chicken and dice or shred the meat finely and return to the pot

Add the chutney, lemon juice, cream and seasoning to taste

If the mixture is too thick add some more water if desired.

Garnish with some parsley or finely sliced baby spinach leaves

 

Bon Appetit!  🙂

Spicy Pork, Chorizo & Rice

I am always on the look out for quick one pan meals.  This one has been slightly adapted from a “Hairy Bikers” recipe and is absolutely scrumptious…    The combination of spices is delicious and you can add more or less chilli powder as required…

 

Spicy Pork & Rice

Ingredients:

2 teaspoons Olive oil

1 medium Onion sliced

500 gram Pork Fillet trimmed cut into 1cm slices

1 Chorizo sausage skinned and cut into 5mm slices

2 cloves garlic grated

1 red pepper sliced

1 yellow pepper sliced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chilli powder (use ½ if you don’t want it so spicy)

1 cup long grain rice

1/2  litre Chicken Stock

Salt & pepper to taste

 

Method:

Heat the oil in a large, non-stick deep frying pan or sauté pan

Fry the onion slices over a medium-high heat for 3 minutes until they’re softened and lightly browned, stirring regularly

Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned

Add the chorizo, garlic and peppers and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil

Reduce the heat to a simmer and cook for approx. 30 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.  Add more stock if necessary…

 

Bon Appetit!   🙂

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