Nasi Ulam Betawi

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This is our version of “Nasi Ulam” Betawi” or rice set menu Indonesian style. Although using the same toasted spiced coconut or serundeng, the condiments have been adjusted to the western’s taste. Surprisingly both my husband & our friend loved this dish so much! I felt like those hours spent in the kitchen worthwhile…..

SERUNDENG (toasted coconut topping)
Ingredients:

* 200 gr desiccated coconut
* 4 pcs kaffir lime leaves – shred to pieces
* 6 pcs shallots – processed smooth
* 4 pcs garlic – processes smooth
* 1 tsp powder red chili
* 1/2 tbs powder coriander seed
* 1 tbs palm sugar (gula jawa)
* 1 tbs dry baby shrimp (rebon) – minced
* 2 slices of fresh galangal root
* salt & pepper to taste

Cooking Directions:
1.) Stir fry shallot + garlic until fragrant
2.) Add pounded baby shrimp, galangal, coriander
3.) Stir in coconut & mix throroughly.
     Add sugar, salt, pepper
4.) Keep on low heat, keep stirring, this may take
     a while until the coconut takes the color of golden light brown.
5.) Some kaffir lime leaves may leave a bitter-ish taste
     if cooked too long, some are just fine. Just ensure you know which kind is it.
6.) Serve as topping of the steamed rice, or mix in with the rice.

Other side dishes
This dish brings back a lot of my childhood’s memories. Everytime there’s a child birth, death or other celebrations, people used to invite their neighbors for a small prayer gathering. And when they leave, the host would hand them a box of rice to take home, usually contains some rice, fried chicken, beef curry, tea eggs and most commonly this particular one, “sambal goreng daging”.

SAMBAL GORENG DAGING (Cubed Beef in Fragrant Spices)
*halah…. terjemahannya apa coba?*
Ingredients:
* 400 gr beef – cubed
* 3 pcs medium potatoes – cubed
* 4 pcs garlic – processed smooth
* 6 pcs shallots – processed smooth
* 1 tsp powder chili
* 1 stalk lemon grass – pounded
* 4 pcs kaffir lime leaves – whole
* 1 bay leaf
* 2 slices of fresh galangal root
* 1 pcs large red tomatoes, chopped
* 1 cup instant coconut Kara
* 2 tbs desiccated coconut

Cooking Direction:
1.) Cook garlic + shallot in 1 tbs of olive oil until fragrant
2.) Mix in beef until brown lightly, add chili, lemon grass, bayleaf, galangal
3.) Add instant coconut & some water until beef is almost cook through
4.) Mix in potatoes, add desiccated coconut & lime leaves. Add tomatoes
5.) Cook until potatoes are soft & sauce thickens

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3 Comments»

  janetching wrote @

Hi Dhita, it’s so nice to get to know your lovely foodblog. I came from Foodie Blogroll, congrats of being featured in this week’s FFF. Your photos are lovely. I am also using wordpress, and you are now in my blogroll. I have a question, how do you have all the special features in your blog, by webdesign or simply upgrade in wordpress. I would like to learn how to improve the presentation of my blog. Thank you in advance.

  VIV wrote @

OMG… bener2 nelen ludah deh gw! coba loe buka resto indo disini ye, gw jadi langganan tetap deh!! Asian food emang the best yah.. luv the pic too!!

  barefootster wrote @

Thanks Janet…. 😀

Vieeee, kemana aja loooo, lama gak kedengeran…..


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