Many of you have seen me cook a full meal during the call(s), and if you ever want any of the recipes, just gimme a shout.
Extremely easy indonesian inspired chicken & rice
This dish usually takes me about 20 minutes to prepare.
- 2 tbsp of fish oil
- 1 tbsp of sesame oil
- There is no good equal alternative, but any nutty oil would be the next best thing. Avoid vegtable oil or olive oil, because of the lack of flavour and the strong flavour respectively.
- 2 tbsp of Ketjap manis (prefer indonesian over chinese).
- Alternative if you don’t have this nearby or don’t know where to get: 1.5 tbsp of a low-sodium/low-salt soy, and add a bit of honey if you want (but make sure you don’t char the chicken).
Prefer chicken thigh over chicken breast. Cut into pieces, do NOT get rid of the fat, and marinade for at least 15 minutes (usually whilst you cut veggies) – 30 minutes is best. You don’t eat meat? Tofu would be a decent replacement, but tempeh is much better. Needs > 30 minutes to marinade in this case.
For veggies, I usually go with bell peppers (red, orange, yellow, avoid green which is both not that good for you and just bitter), or broccoli.
- For bell peppers, cut into strips.
- For broccoli, cut loose the “flowers” and cut the stem into “squares”. You can eat these too!
Pandan (also known as Jasmine), or alternative Basmati. Don’t be daft and think that any rice will do. Majority of white rices these days do not need to be washed, but check the packaging because YMMV based on where you buy it. If you are diabetic and are allowed to eat rice, Basmati has a better glycemic index for you.
Both these usually cook within 8 minutes (and no, that’s not a “fast cook variant”). Sometimes packaging says much longer time like 25. In that case… buy a different pack.
- I usually have Serundeng (Seroendeng), which is a sautéed grated coconut mix with spice and other ingredients, such as peanuts laying around,
- …as well as various types of Sambal. Prefer a chilli based spice / paste / hot sauce if you do not have Sambal but you do want some kick, over something like “hot sauce, tabasco, bbq hot sauce etc.” as those will not taste right / mix well with the marinade. I usually go for Badjak, and recommend against Oelek.
- I like to add Bawang goreng which are fried shallots, but a fried spring onion or even fresh ones work well too!
- If you want you can also get some Cassava (Cassave), veg or Krupuk udang, shrimp to eat whilst you cook or after you’re done.
If you want to speedrun this and take 20 minutes, you’ll need to prepare the rice at the same time as you cook the rest. However, if you want to relax, feel free to cook the rice first, and whilst it sits with the lid on the top (at least 10 minutes (!) this is very important), you can make the chicken and veggies.
- Boil water for the rice, cook based on the packaging. I recommend you add half a piece of Chicken or veg Boullion to the water before it cooks. If you do, you will not need to add salt anywhere during the preparation as the salt from the broth and the salt from the soy or sweet soy will be plenty.
- If you picked broccoli you want to boil the broccoli for about 2 minutes shorter than usual in a different pan.
- Cut the chicken, add the marinade, and stir. Leave for at least 15 minutes. If you want a longer marinade, do this step first.
- Cut the veggies.
- Heat a pan and do not add oil or butter. The marinade has oil, and whilst the soy will stick to the pan, as long as you don’t make the pan too hot right from the start, searing the chicken will work and afterwards you won’t have trouble.
- Add the chicken, fry on medium-high heat, after searing all sides. Searing is important or you’ll lose the water and it becomes dry. Fry until brown (but don’t mistake it with the brown from the marinade). If you are worried that the chicken isn’t “done” enough, pick a piece and cut it open on the counter.
Optional: add a red chilly, cut into pieces. I generally include the seeds.
- Veggie time
- If you picked bell pepper, you can use the same pan (add to the chicken) and fry on high heat for a minute. This keeps them crisp and snappy, which I like. Fry for several minutes if you want them softer, but in that case add earlier.
- if you picked broccoli, I recommend a wok, but a regular saute pan or frying pan will work too.
- Over high heat, add same oil as you used for marinade. You don’t need a lot.
- Add brocoli.
- Fry for 1 minute.
- Drizzle some soy sauce over the top, and optionally add garlic. Make sure the garlic doesn’t burn, because it will go bitter.
- Fry for 1 more minute.
The rice should have been done by now, and you absolutely should have left the rice inside a pan without opening the lid, after getting rid of the remaining water. Prefer a wooden spoon for the rice, so you don’t break the grains.
- Add rice
- Add chicken + veggie mixture
- Optionally add Seroendeng and Bawang goreng over the top of the rice, or everything
- Optionally add sambal on the side