Plain Rice ( Nasi Putih )
Compressed Rice ( Lontong )
Yellow Rice ( Nasi Kuning )
Chicken Fried Rice ( Nasi Goreng )
Chicken Fried Noodle ( Mie Goreng Ayam )
Plain Rice ( Nasi Putih ) Rice is most often eaten as plain rice ( nasi putih ) with just a few protein and vegetable dishes as side dishes. Here's how to make it.This is the most basic way to cook regular plain white rice to be used as a side dish.  Category : Rice
Difficulty : Easy Preparing time : 15 - 20 minutes Serves 4 person. Ingredients - 1 cup of white rice grains - 2 cup of water - 1/2 tsp of salt - 1 tbs of butter (optional) Directions 1. Rinse and stir the rice very well under water until the resulting water becomes clear. 2. In a pan over medium heat, bring the water to a boil and add in the salt. Slowly stir in the rice then let it boil and cook at lower heat for about 20 minutes. 3. Drain the remaining water, if any left, and gently fluff the rice with a fork. You can dry the rice in a pre-heated 250 degree oven for 5 to 10 minutes to dry and remove it's boiled taste. 4. You can add the 1 tablespoon of butter (optional).
Compressed Rice ( Lontong ) Lontong is an Asian dish made of compressed rice that is then cut into small cakes. Its very popular in Indonesia and Malaysia, the dish is usually served cold or at room temperature with sauce-based dishes such as Gado-gado, Soto Ayam, salads, and also it can be eaten as an accompaniment to other dishes such as curries. In Indonesia, you don't need to make it by yourself since you can get it ready in traditional market with cheap price. Lontong is traditionally made by partly cooking the rice and packing it tightly into a rolled-up banana leaf. The leaf is then secured and cooked in boiling water for about 2 hours ormore. Once it is cooled, the rice compacts and can be cut up into bite-sized pieces. And since I don't find banana leaf here, so I have to modify it by using alumunium foil instead. Here's how to make it.  Category : Rice
Difficulty : Medium Preparing time : 2,5 - 3 hours Ingredients - 10 tablespoons of bismati rice - alumunium foil - 750 ml water Directions 1. Rinse and stir the rice very well under water until the resulting water becomes clear. 2. In a pan over medium heat, bring the water to a boil and add in the salt. Slowly stir in the rice then let it boil and cook until the rice become smooth (but not as smooth as porridge). Add more water if necessary. 3. When the rice is done, turn off the heat. Wait 5 minutes. 4. Take alumunium foil, wrap the rice (see the picture) 5. Boil the water and put lontong to cook for 3 hour. When cooking, puncture the foil with toothpick so the water will go through inside and make it cook. sAdd some water while cooking.
Yellow Rice ( Nasi Kuning ) Rice coloured with turmeric and usually shaped into a cone because often present on festive occasions. The shape echoes that of the mythical Hindu mountain, Meru, while yellow is the colour of royalty and one of the sacred colours for Balinese Hindus.  Category : Rice
Difficulty : Easy Preparing time : 15 - 20 minutes Serves 4 person. Ingredients - 3 cups of bismati/jasmine rice - 5 cm fresh turmeric, peeled and scraped (or you can use turmeric powder as a subtitute) - 2 cups of thick coconut milk - 2 cups of water - 1 salam leaf (you can use a bayleaf as a subtitute) - 2 kaffir lime leaves - 1 lemon grass, bruised ( or 2 tablespoon of lemon grass powder) - 2 teaspoons salt Directions 1. Wash and drain the rice in a sieve or colander 2. Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water. 3. Put rice, turmeric water and all other ingredients in a heavy saucepan. Cover and bring to the boil over moderate heat. Stir, lower heat to the minimum and cook until the rice is done. 4. Remove all leaves before serving. Serving with fried chicken kering tempe, perkedel (potato croquettes), and acar kuning. Helpful hints : If the rice seems to be too dry before the grains are soft and swollen, sprinkle with a little more water and continue cooking. If you have a rice cooker, you can do it easier : 1. Wash and drain the rice in a sieve or colander 2. Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water. 3. Put rice, turmeric water and all other ingredients in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.
Chicken Fried Rice (Nasi Goreng Ayam) This is a quick and easy recipe for breakfast. Chicken Fried Rice is tasty, yet healthy.  Category : Rice
Difficulty : Easy Preparing time : 15 - 20 minutes Ingredients 1 Chicken fillet, cut into small pieces 2 cups of cold cooked rice 2 tablespoons of oil 3 shallots or 1 medium onion, peeled and sliced 2 cloves of garlic, peeled and sliced 2 carrots, peeled and sliced small like a cube 1 tablespoon oyster sauce 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon tomato ketcup salt and pepper to taste Directions 1.Heat 2 tablespoons of oil in a wok and fry the chicken until colour turn into light brown or cooked. 2.Then, put the shallots (onion), garlics. Fry together with the chicken. 3.Then add carrots and give 2 tablespoons of water to make it tender. 4.When the water is absorb, and carrots is already cooked, add the rice, salt, pepper, oyster sauce, sweet sauce and ketcup. Stirring constantly until well mixed and heated through. 5.Serve garnished with cucumber and tomatoes. Accompany, if liked with fried egg or krupuk (crakers) Tips : To make Chicken Fried Rice, it is essensial that rice is cold otherwise the grains will be too soft and absorb the oil. In Asia, rice left overnight is prefered for any fried rice dish as it is throughly dry.
Chicken Fried Noodle ( Mie Goreng Ayam ) There are many ways to make fried noodle or mie goreng. If you wish, you can add various vegetables or meat as well. In Indonesia, you could easily find this meal in restaurant or in food stalls along the street. How to make it also various. Certain regions have their own way to cook it. This recipe is basic way to make fried noodle.  Category : Noodle
Difficulty : Easy Preparing time : 15 - 20 minutes Ingredients - 250 gram dried egg noodles, cooked and set aside - 1 chicken fillet, chopped into small pieces - 1/2 onion, peeled and chopped - 3 cloves of garlic, crushed - 2 tablespoons sweet soy sauce (kecap manis) - 1 tablespoon oyster sauce (optional) - salt and pepper to taste - 2 eggs, lightly beaten - 2 carrots, peeled, halved lengthways, sliced diagonally - white china cabbage, shredded - fried shallots to garnish
Directions 1. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until just soft. Drain. 2. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Make the scramble egg. Set aside. 3. Heat the remaining oil in the wok over a medium-high heat. Add garlics and onion, fry until fragrant. Then add carrots and cabbage and stir-fry for 1-2 minutes or until just tender. Add the noodle, sweet soy sauce, oyster sauce, salt and pepper and stir-fry for 5 minutes. Then add the egg. Stir together. 4. Serve fried noodle with the fried shallots, fresh cucumber and tomatoes. Note : If you want to make it spicy, you can add chilli sauce | 
