Curry Rice à la Indonesia

Indonesian dishes can be sweet, sour, salty, bitter, or spicy do to the mixture of Middle Eastern, Indian, Chinese, Javanese, Polynesian, Melanesian, and European complex flavors. There are dishes of fried rice, skewered meats, fish, vegetables, soups, and noodle. Add a touch of sambal (a spicy chili paste) or peanut sauce to any dish you like, while you are frying, grilling, roasting, sautéing, boiling, or steaming.

The country of over 6,000 populated islands out of  17,000 islands, each has their own recipes from the 600 ethnic groups. 

Curry rice is a popular side dish on the islands of Sumatra and Java.

Nasi kari (Indonesian)

Serves 4

~Use organic ingredients as much as possible.~

1 cup (130 g) each: basmati rice and frozen peas

2 cup (480 ml) vegetable broth

1 Tbs. oil oil 

1 chopped onion

2 minced cloves garlic

1 inch (2,5 cm) minced ginger

1 Tbs. (6 g) curry powder or more to taste

1 tsp. (2 g) each: turmeric, cumin, and coriander 

1/2 tsp. (1 g) cayenne pepper (if you want more heat) 

1 cinnamon stick 

garnish: chopped cilantro or parsley 

~official language: bahasa Indonesia~ (There are 718 indigenous languages.)

satu 1. Cook the rice in the broth.

dua 2. Sauté the onions, garlic, ginger with the spices.

tiga 3. Add the coconut milk and peas. Simmer until it thickens.

empat 4. Remove the cinnamon stick.

lima 5. Serve the rice topped with curry and vegetables.

enam 6. Garnish.

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Lamb with Marinated Papaya

Pakistani spices: cumin, coriander, cardamom, turmeric, paprika, oregano and a variety of chilies, spice blends, whole seeds, with herbs of mint, coriander, bay leaves, and fenugreek leaves.  The cooking styles and flavors are influenced by Persian, Indian, and Arab cuisines. 

Serves 6-8

Marinade 8-24 hours

BBQ or on a grill on the stove top

4 to 5 pounds (1.820-2.275 g)  6-8 lamb chops

1 cup (130 g) chunks of organic papaya

1/4 cup (60 ml) (dairy-free) organic yogurt

3 Tbs. (45 ml) olive oil

3 Tbs. (18 g) paprika

2 Tbs. (30 ml) organic lemon juice, plus some lemon wedges for garnish

1/2 tsp. (3 g) dried oregano

Himalayan salt and black pepper

5 tsp. (45 g) coriander seeds

1 tsp. (6 g) each: caraway and cumin seeds

frest, torn mint leaves

~Urdu~

ایک  /ek/ ۱ 1. In a blender combine: papaya, yogurt, oil, paprika, lemon juice, oregano, 2 tsp. (12 g) salt and 1 tsp. (6 g) black pepper. Blend about a minute.

دو  /do/ ۲ 2. Add coriander, caraways and cumin seeds. Pulse 4 or 5 times.

تین /tīn/ ۳ 3. Transfer to a glass or ceramic baking dish (9-by-13 inch/23X33 cm)

چار /chār/ ۴ 4. Place the lamb chops in the dish and rub in the spices.

پانچ /pāṅch/ ۵ 5. Cover and refrigerate for 8-24 hours.

چھ /chhaḥ/ ۶ 6. Grill the lamp chops on the BBQ grill or a grill on the stove top, brown for 5-7 minutes on each side.

سات /sāt/ ۷ 7. Turn down the heat and cook 15-25 minutes more, inside temperature 125F/52C for medium-rare or 130F/55C for medium.

آٹھ /āṭh/ ۸ 8. Place on platters and ten with foil as you cook them.

نو /nau/ ۹ 9. Rest for 10 minutes.

دس /das/ ۱۰ 10. Plate the chops and cover with the juice and mint leaves. 

گیارہ  /gyārah/ ۱۱ 11. Serve with lemon wedges.

Try some of the other lamb recipes: https://veggiefernandezs.blogspot.com/search/label/lamb

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Salmon à la Mandarin Orange Glaze

Wild salmon is considered to be healthy due to the fish's high protein, omega-3 fat, and high vitamin D content and lower contaminant levels. A little glaze on top adds a different flavor.

แซลมอนเคลือบส้มแมนดาริน (Thai)

/sælmxn khelụ̄xb s̄̂m mæn dā rin/

Serves 4

Preheat the oven to 425F (220C)

2 Tbs. (30 g) white miso paste

1 Tbs. (30 ml) organic rice vinegar

juice of one organic mandarin orange

1 organic mandarin, sliced

2 Tbs. (30 g) organic honey

2 tsp. (10 ml) soy sauce or gluten-free liquid aminos

1/2 tsp. (5 ml) sesame oil

4 wild salmon fillets

sliced organic green onions

optional: chopped organic pistachios 

seasonings:

• sesame seeds
• oregano
• mint
• salt
• black pepper
• minced garlic
• etc.

cooked organic rice

หนึ่ง /nùeng/ ๑ 1. Mix the miso paste, rice vinegar, mandarin organ juice, honey, and soy sauce/liquid aminos, and sesame oil.

สอง /song/ ๒ 2. Add the salmon and coat both sides. 

สาม /sam/ ๓ 3. Marinate for 30-60 minutes in the refrigerator. 

สี่ /see/ ๔ 4. Place the fillets on a parchment-lined baking sheet.

ห้า /hah/ ๕ 5. Add a sliced or two of mandarins on each fillet.

หก /hòke/ ๖ 6. Bake for 10-12 minutes, with an inside temperature of 145F (63C).

เจ็ด /jèd/ ๗ 7cin. Remove, plate, and add some green onions, any seasonings, and optional nuts on top.

แปด /ppaed/ ๘ 8. Serve on top of rice.

Try some of the other 

fish recipes: https://veggiefernandezs.blogspot.com/search/label/fish

or

Asian dishes: https://veggiefernandezs.blogspot.com/search/label/Asian

 

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Pakistani Beef Curry

Pakistani cuisine is a blend of various regional cooking traditions from South, Central, and West Asia, plus a "dash" of Mughal Empire's legacy form the 16th and 19th centuries.

Serves 4

Increase the amount of serving of spices as desired.

6 Tbs. (90 ml) olive oil

1 diced organic onion

1 pound (455 g) organic ground beef

2 chopped organic tomatoes

1 Tbs. (6 g) curry powder 

1 tsp. (2 g) paprika

1/2 tsp. (1 g) each: cayenne pepper and chili powder

black pepper

organic canned peas with liquid

~Urdu~

ایک  /ek/ ۱ 1. Heat the oil  over medium heat.

دو  /do/ ۲ 2. Add the onion, stir, and cook about 5-8 minutes

تین /tīn/ ۳ 3. Add the beef and tomatoes. 

چار /chār/ ۴ 4. Cook, uncovered about 15 minutes.

پانچ /pāṅch/ ۵ 5. Add the spices. 

چھ /chhaḥ/ ۶ 6. Cover and simmer for 30 minutes. 

سات /sāt/ ۷ 7. Uncover and stir in the peas with the liquid.

آٹھ /āṭh/ ۸ 8. Cook 3-5 minutes.

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