Slow Cooker Nasi Goreng (Indonesian Fried Rice)

Nasi Goreng the National dish of Indonesia can be enjoyed in simple versions from a tin plate at a  roadside food stall or eaten on porcelain in restaurants or collected from the buffet tables of Jakarta dinner parties.

In 2011 an online poll by 35,000 people held by CNN Indonesian Nasi Goreng was the number two of their 'World’s 50 Most Delicious Foods' list after Rendang.

HISTORY

The trade between China and the Indonesian archipelago flourished from the era of Srivijaya around the 10th century and intensified in the Majapahit era around the 15th century. By that time Chinese immigrants had begun to settle in the archipelago, bringing along with them their culture and cuisine. Chinese people usually favor freshly cooked hot food, and in their culture, it is taboo to throw away uneaten foodstuffs. As a result, the previous day's leftover rice was often recooked in the morning. Previously, Indonesians probably simply sun-dried the leftover rice to make rengginang (rice cracker).

I first had this dish in a luxury resort in the Maldives during my honeymoon. Then in my innocence, I found no difference between the Chinese fried rice and Indonesian rice ( anyways I love fried rice so much, I polished it off). There are subtle nuances in this dish that make it different and so popular than the rest fried rice dishes.

Nasi goreng is distinguished from other Asian fried rice recipes by its generous amount of Kecap Manis (sweet soy sauce), and the taste is stronger and spicier compared to Chinese fried rice. Nasi goreng often includes Krupuk and bawang goreng (fried shallots) or (fried onions) to give a crispier texture.

INGREDIENTS

1 cup boneless chicken 

1 cup shrimp

4-5 mushrooms sliced

1/2 bell pepper sliced half carrot shredded

2 shallots, roughly chopped

2 cloves garlic, chopped

1 tbsp. Fish sauce

1 tbsp. sugar

2 red Holland chiles, stemmed, seeded, and roughly chopped

¼ cup sesame oil

1-4 eggs

Kosher salt, to taste
1 cup white rice

5 tbsp. Soy Sauce

2 small cucumbers, halved lengthwise, sliced crosswise diagonally, for serving

Few coriander leaves for garnish
Few chopped green onions for garnish

DIRECTION

Set the slow cooker in high. Take a skillet and put 3 tablespoon sesame oil. Saute the onion and garlic in medium heat until light brown put the chicken, in the skillet, and toss a little. after 2 mins or until they are slight white remove it and put in the slow cooker.

Put the Mushroom, Carrot, and Green bell pepper in the slow cooker.

Then add the Soya Sauce and Fish Sauce in the slow cooker, add salt, and stir the contents.

In most parts of Indonesia, Nasigoreng is cooked with ample

amounts of kecap manis (sweet soy sauce) that created golden brownish color and the flavor are mildly sweet.  This is an important ingredient but is difficult to get in your local grocery store so just substitute this with soy sauce and sugar which will make it sweet soy which kecap manis essentially is.  

Add 1 cup of rice and two cups of water in the slow cooker. Stir the mixture and cook in high for 1 hr.

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After 1 hr, the rice will be almost cooked. Put the shrimp into the slow cooker and carefully mix it.

Make portions on the rice and break one or as many eggs you want. This recipe is for 3-4 people. Cover the slow cooker and cook for 1/2 hr on high.

After 1/2 hr your rice will look like this, now garnish it with coriander and green onions and serve it with slices of cucumber.

Slow Cooker Indonesian chicken in peanut-butter sauce

I simply love peanut butter and relish any dish having it. The combination of peanut butter and soya sauce makes me feel happy and satisfied. I was introduced to Indonesian food in USA, never had it back in India and instantly became a fan of this cusine. This recipe in slow cooker is perfect for a lazy cook and peanut butter - chicken fan like me!

One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, Introduced from Mexico by Portuguese and Spanish merchants in 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely, in many recipes. Bumbu kacang or peanut sauce represents a sophisticated, earthy seasoning.

Ingredient:

8 skinless chicken thighs (preferable)  or drum sticks (about 1 1/2 lb)
2 onions, chopped
2 garlic cloves, finely chopped
1 1/4 cups water
3/4 cup smooth peanut butter
1/4 cup soy sauce 
1/2 teaspoon ground ginger
1/4 teaspoon chili flakes
1 teaspoon white wine vinegar (preferable) or plain vinegar
some chopped chives (for garnish)
some chopped peanuts (for garnish)

Directions:

Place the chicken, onions and garlic in the slow cooker. in a small bowl, combine water, peanut butter, soy sauce, ginger and chili flakes. 
Pour on top of chicken. 
Cover and cook on low for  6 hours (or high for 3 hours), or until chicken is cooked.
Add wine vinegar. Cover and continue cooking on low for 10 more minutes. 
Serve with some chives and peanuts on top.
Serve it with noodles or Jasmine rice.