Bahan :
2 kg beras, 1/2 beras ketan
Bumbu :
2 butir kelapa, 5 helai daun salam, 5 butir cabai merah, 10 butir bawang merah, garam
Cara Membuat :
Beras dicuci kemudian campur dengan ketan masukkan kedalam kukusan untuk ditanak hingga setengah matang. Kelapa dibuat santan dan dimasak, beri garak dan salam. Santan yang sudah masak digunakan untuk merendam beras setengah matang tadi, biarkan hingga air meresap kedalam beras. Kemudian masukkan lagi kedalam kukusan masak hingga matang. Setalah matang hidangkan dengan ditaburi goreng bawang dan cabai yang telah diiris tipis.
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Showing posts with label Nasi ( Rice ). Show all posts
Showing posts with label Nasi ( Rice ). Show all posts
Thursday, May 29, 2008
Nasi Tumpeng
Bahan :
2 kg beras, 1/2 kg daging, 3 butir telur, 1/2 kg kentang, tahu dan tempe
Bumbu :
6 kerat jahe, 2 kerat pala, 3 potong kunir, 3 kerat lengkuas, 5 ulas bawang putih, 15 bawang merah, 1 sendok teh jintan, 1 sendok makan ketumbar, 2 sendok teh lada, asam, garam, salam dan serai, 1 butir kelapa.
Cara Membuat :
Bumbu-bumbu digerus kemudian ditumis, masukkan daging sambil diaduk untuk beberapa saat. Masukkan kelapa yang telah diparut dan sedikit air, terus dimasak hingga dagingnya lunak. Tahu dan tempe digoreng, kemudian dimasukkan daging tadi. Kentang dan telur direbus, dikupas dan dibelah dua. Setelah daging diangkat, telur dan kentang dicampurkan. Beras yang telah ditanak setengah matang dimasukkan lagi kedalam kukusan, setengahnya disimpan disekeliling kukusan, sisanya dicampur dengan bumbu-bumu dan lauk pauk kemudian diletakkan ditengah kukusan. Ditanak hingga matang.
2 kg beras, 1/2 kg daging, 3 butir telur, 1/2 kg kentang, tahu dan tempe
Bumbu :
6 kerat jahe, 2 kerat pala, 3 potong kunir, 3 kerat lengkuas, 5 ulas bawang putih, 15 bawang merah, 1 sendok teh jintan, 1 sendok makan ketumbar, 2 sendok teh lada, asam, garam, salam dan serai, 1 butir kelapa.
Cara Membuat :
Bumbu-bumbu digerus kemudian ditumis, masukkan daging sambil diaduk untuk beberapa saat. Masukkan kelapa yang telah diparut dan sedikit air, terus dimasak hingga dagingnya lunak. Tahu dan tempe digoreng, kemudian dimasukkan daging tadi. Kentang dan telur direbus, dikupas dan dibelah dua. Setelah daging diangkat, telur dan kentang dicampurkan. Beras yang telah ditanak setengah matang dimasukkan lagi kedalam kukusan, setengahnya disimpan disekeliling kukusan, sisanya dicampur dengan bumbu-bumu dan lauk pauk kemudian diletakkan ditengah kukusan. Ditanak hingga matang.
Fried rice
From Wikipedia, the free encyclopedia
Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It is made from cold leftover rice fried with other leftover ingredients.[1] It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).
There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.
Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion. Fried rice is also seen in other Asian American restaurants, even in cuisines where there is no native tradition of the dish such as the Caribbean. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and fried rice is very popular in the West African nations of Ghana and Togo, both as a restaurant food and as street food.
Fried rice is a popular component of Chinese cuisine and other forms of Asian cuisine. It is made from cold leftover rice fried with other leftover ingredients.[1] It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).
There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice and the ubiquitous 'special fried rice'.
Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion. Fried rice is also seen in other Asian American restaurants, even in cuisines where there is no native tradition of the dish such as the Caribbean. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and fried rice is very popular in the West African nations of Ghana and Togo, both as a restaurant food and as street food.
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