Indonesia

Indonesian Iftar

Indonesian-iftar

I always tell you all how my husband and I love Indonesian food and luckily for us we have a few spots here in Riyadh where we can grab takeout. My husband grabbed us a bunch of stuff and we were able to enjoy an Indonesian style iftar and it was as delicious as it looks.

Another Iftar

I have told
you a million times how much my husband and I love eating at The Noodle House. It’s
a mix of Malay and Indonesian dishes two of our favorites. They have this lovely iftar menu where each person chooses an appetizer, soup, main dish and
dessert. It was a massive amount of food really but at that time we were all
for it. They brought fresh dates, water and Saudi coffee to us as soon as the
adan played so we could break our fast. 

Soto Ayum
is one of my favorite dishes ever and I have the recipe here if you all would
like to try it. That was a meal in itself to me and I took my main dish home. I
always order an espresso after we eat to go with my dessert because they have
the best espresso I have ever had. I adore the service they always treat us so well
each time we go and we know most of them by name. If you live in Saudi, UAE,
Oman, Qatar, Kuwait or Cyprus you should give them a try.

Soto Ayam

While in Indonesia I discovered the delightful
soto ayam which is their style of chicken soup. The flavors mesh perfect
together and I left the country having found one of my favorite recipes. My
family and I visit The Noodle House frequently and the sous chef who is from
Indonesia always makes this dish for me. I have always wanted to try it myself
at home but never had all the ingredients. However this weekend I made sure to
get them so I could make it myself. Unlike the Western soup which is already
served for you with everything this dish was served in Indonesia separately. The
broth was in one large pot and you would first add the broth and then the
toppings of your choice. Soy sauce, eggs, lime, scallions and sambal are an
absolute must for this main course.
1 whole chicken (about 4 pounds), cut into
pieces (including back)
7 cups water
1 cup coconut milk
1 stalk of lemon grass (cut into 3 strips)
1-1/2 teaspoons ground coriander
1-1/2 teaspoon ground cumin
4 scallions, chopped
1 teaspoon red pepper flakes
2 teaspoons salt
3 cloves of garlic, chopped
1 teaspoon ground turmeric
2-inch piece of galangal (peeled and
sliced)
2-inch piece of ginger (peeled and sliced)
Juice of 1 lime
For servings:
1 packet of vermicelli or 2 packets instant
noodles, cooked per package directions
Chopped scallions
Soy sauce
Quartered boiled eggs
Quartered limes
1.     
Bring
chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam.
2.     
Add
coconut milk, lemon grass, coriander, cumin, shallots, garlic, turmeric,
galangal, red pepper flakes, salt, ginger and lime juice. Bring to a full boil,
cover and reduce too low for 45 minutes.
3.     
Remove
chicken and shred from bone. Add shredded chicken back into soup. Discard
bones. Bring to a full boil, cover then reduce heat to low. Allow to cook another
15 minutes.
4.     
Add broth
into bowl then add toppings as you like.
Yields: 4 servings

Nasi Goreng


When my family and I visited Indonesia this summer we quickly were drawn to the countries famous dish Nasi Goreng in particular at the local eatery called Chicken Story which I swear we ate at almost daily. What I love about this dish is that you can use your leftovers to make it. I used leftover white rice and chicken for mine. I added some fresh ginger to my small food processor and grinded it up and I have to say that fresh ginger is a must in this recipe. The toppings of fried onions and cilantro bring this meal together.

4 cups cold basmati rice
2 eggs
6 tablespoons oil + more for onions
1/2 cup frozen peas
1/2 cup cooked, peeled shrimp
1 cup cooked, chicken, chopped
dash red pepper flakes
1 tablespoon shrimp paste
2 garlic cloves, crushed
1 tablespoon freshly ground ginger
1 small onion, thinly sliced
soy sauce, to taste
cilantro for garnish

1. In a saute pan on medium heat add half of oil. Add eggs and a few drops of soy sauce, scramble. Add garlic and ginger, saute then add peas. Add rice, remaining oil and shrimp paste, mix well. Reduce heat to low.

2. Meanwhile, in a small pan on medium-high heat add a small amount of oil. Add onion slices and fry until golden.

3. Add shrimp, chicken and red pepper and soy sauce to taste, mix well. Cover and allow to thoroughly warm, about 5 minutes.

4. Place mixture on a serving dish and sprinkle fried onions and cilantro on top.

Yields: 4 servings