2.Fried Rice

2 the top delicous food in the world

 

Indonesia is a beautiful country, blessed with a variety of interesting scenery to enjoy. From the mountains, valleys, plains, to the ocean, all is not bad there, created with so beautiful and interesting. No wonder more and more people are tempted to stop foreign countries even just enjoy the scenery. places that are a favorite of foreign tourists including Bali, Yogyakarta, Magelang, Semarang particularly attractive beaches and villages and Lombok, the peak bogor, Bunaken marine park, and much more. attraction is so well known that those who come not just once or twice, but many tourists who spend time almost every holiday comes, even to want to stay in Indonesia. 

The fried rice as one of the favorite foods of foreign tourist visiting Indonesia is not just a mere hoax. Jongmin Park, one of the country of origin of ginseng member boyband SS501 claimed that while visiting his favorite food is fried rice in Indonesia. Then Lee Teuk, the leader of Super Junior also think the same. According to them, the fried rice has a delicious and unique flavor. Even Barack Obama, who had once lived in Indonesia claimed not to forget the delicacy of fried rice and intend to try it again when visiting Indonesia. That's why the fried rice into the food preferred by the tourists who visit the country of Indonesia. because the fried rice from Indonesia is very delicious fried rice.

Fried rice is a food in the form of rice and stir fried in cooking oil or margarine, typically plus soy sauce, hot sauce, onion, garlic, tamarind, pepper and other spices, such as eggs, chicken, and crackers. There are also other types of fried rice made ​​with salted fish is also popular in Indonesia. hemmmm .. it will be increased nimat if eaten together with family or my friends you ..

INFORMATION ABOUT FRIED RICE

Fried rice is also known as the national dish of Indonesia. Of the many dishes in Indonesian cuisine repertoire interesting to try, there is little that can be considered a true national dish. Indonesia's national dish knows no social class boundaries. Fried rice can be enjoyed simply on roadside stalls, vending carts, up to the restaurant and the buffet table at the party. means Indonesian cuisine called fried rice is food for all people in all social classes. In 2011, an Internet poll conducted by CNN International and attended by 35,000 people put Nasi Goreng (Fried Rice) at number two in the list of '50 most delicious food in the world 'after Rendang.

HISTORY OF FRIED RICE

Rice is an important part of traditional Chinese cuisine, according to historical records already existed since 4000 BC. The fried rice and then spread to Southeast Asia brought by Chinese nomads who settled there and created the fried rice as local specialties that are based on the difference between spices and how to fry the rice. Fried rice actually comes from several properties in Chinese culture, who do not like cold food tasting and also a few days before the rest of the food. Hence, the cold rice and then fried to serve again on the dining table and eat so as not to waste. To be enjoyed with a variety of different ways and from before. There are different kinds of fried rice recipe but the main element is rice, cooking oil, soy sauce. In addition, many other extras that may be included, ranging from vegetables, meat, until the chili, sauces, crackers and fried eggs.






how to cook:

Ingredients
Boneless chicken,cut into thin strips100 gramsRice,soaked1 cupOil4 tablespoonsSpring onions,finely chopped2Garlic,finely chopped3-4 clovesEggs,whisked lightly2Saltto tasteSoy sauce1 tablespoonMSG1/4 tablespoonWhite pepper powder1/2 teaspoonVinegar1/2 teaspoon
Method


Step 1
Cook rice in three cups of water until just cooked. Drain well and cool. Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for two minutes.Step 2
Add eggs and cook for half a minute, stirring continuously. Add rice and salt and cook for a minute, stirring and tossing continuously.Step 3

Add soy sauce, MSG, white pepper powder and mix thoroughly. Add vinegar, mix well and serve hot.

1 Rendang

1top delicous food in the world

In 2011 CNN International viewers voted Beef Rendang the Top among “The World’s 50 Most Delicious Foods”

A culinary presentation unique to the Minangkabau ethnic group of West Sumatera, RENDANG is a spicy Indonesian beef dish originally prepared for special festive occasions. Today, however, its popularity has spread across the country and can easily be found in any Padang Restaurant all throughout Indonesia.

Rendang has also become a  favorite dish in neighbouring Malaysia and Singapore, Brunei, the Southern Philippines, Southern Thailand, and even as far as Australia, Europe and the United States. 

Although some consider Rendang to be a curry, and others a stew, real, authentic Rendang is nothing like either of the above.  If you have not yet had the pleasure, the complex flavours of Rendang could only be described as a tender, savoury, dry beef stew, layered in the rich spices of lemongrass and ginger, with a burst of chilli and immersed in creamy coconut milk.Ultimately though, you’ll have to taste it for yourself.

In the Minangkabau tradition, Rendang was served to honoured guests, and on ceremonial occasions such as births, weddings, Al Quran recitals, and much more.  In the Minangkabau culture, Rendang also has spiritual connotations since the four main ingredients symbolize each essential part of Minangkabau society. Meat, as the elders and nobles. Coconut as the teachers, poets and writers. Chilli as the religious leaders. The hotness representing the strictness of religious law.  And the spices as everyone else.

In the days before refrigeration, when wealthy Minangkabau farmers slaughtered a cow for a feast, it was often made into Rendang. Garlic, ginger and shallots, some of the main spices used in in the dish, are known to have strong anti-microbial properties and therefore serve as preservatives. If cooked properly, the rich spices and low moisture of the dish will ensure that the meat will stay good for up to four weeks, despite the country’s tropical heat. And yet another point that must be mentioned – the taste only improves with time. 

For the culinarians out there, itching to give this dish a try, bear in mind that it’s not your everyday beef stew that can be cooked up in a few moments.  Au contraire, concocting this explosively flavourful dish demands a great deal of patience, several cooking techniques, and the better part of four hours.

First, an assortment of aromatic spices are ground into a thick paste, which is then fried to bring out the flavours. Next, the meat is slowly cooked in coconut milk and the spices on very low heat, allowing the meat to tenderize and absorb the seasonings. As the liquid slowly evaporates, the cooking process is changed from a boil to a fry in the oil released by the meat during the boiling stage. The meat must be carefully stirred and monitored, so as not to be burnt or ruined until all the liquid and spices are absorbed perfectly. This technique is known as caramelizing, but using coconut milk in the place of sugar. This creates an extraordinarily flavoured coating around each piece of beef, giving it a delicious and unparalleled taste. 

Rendang is usually served with steamed rice, boiled cassava leaves, young jackfruit and sambal.




how to make

Coconut Milk for Beef Rendang

Beef Rendang
12345Beef Rendang
An Indonesian dish made by simmering beef for hours in coconut milk and spices until the liquid has evaporated. It's then fried in the oil the meat releases, caramelizing what's left of the sauce around each piece of meat.
Skill Level Moderate
Ingredient Beef
Type Best, Entree
Article Featured
Diet Gluten-Free, Low-Carb
Cuisine Southeast Asian
Servings Prep Time Cook Time
5 10 minutes 255 minutes
Ingredients

1 teaspoon salt
1 teaspoon ground coriander seed
1/4 teaspoon ground turmeric
2.5 centimeters ginger - fresh roughly chopped
4 large cloves garlic roughly chopped
200 grams shallots (4 large shallots) roughly chopped
 chili pepper flakes to taste (I used about 3 tablespoons)
2 tablespoons vegetable oil
900 grams beef shanks or shortribs cut into large cubes
2 stalks lemongrass white part only, smashed
4  kaffir lime leaves
2.5 centimeters galangal sliced into coins
2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
1 tablespoon palm sugar brown sugar can be substituted
Servings: 
Units: 
Instructions

Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.

The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice.