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Bangkok Chicken & RiceIn spite of its name, this is one of the great dishes from the famous Indonesian Rijistafel. It makes an attractive centrepiece for a buffet, surrounded by small dishes of colourful fresh vegetables and fruit to which guests help themselves.

 

serves totaltime preptime cookingtime
6 persons 3 hours
20 minutes
35 minutes 2 hours
45 minutes

 

{tab Ingredients}

  • 1 small Chicken, boiling
  • 450 grams Onions
  • 1 Bay Leaf
  • 1 sprig Parsley
  • Salt & Black Pepper
  • 450 grams Long Grain Rice
  • 3 tablespoons Olive Oil
  • 2 tablespoons Peanut Butter
  • ½ teaspoon Chilli Powder
  • 125 grams Prawns, peeled
  • 125 grams Ham, cooked
  • 1 teaspoon Cumin Seeds
  • 1 ½ teaspoons Coriander Seeds
  • 1 clove Garlic
  • Pinch Mace, ground

Garnish:

  • ½ medium Cucumber
  • 2 medium Eggs, hard-boiled
  • 8 Prawns, unpeeled

{tab Instructions}

  1. Put the chicken in a large pan, with one whole peeled onion, the bay leaf and parsley sprig.
  2. Add a seasoning of salt and pepper and enough cold water to cover the chicken.
  3. Bring to the boil, remove any scum from the surface, then cover the pan with a lid and simmer over gentle heat for about 2 hours or until the chicken is tender.
  4. Lift out the chicken and leave to cool slightly.
  5. Strain the stock through a fine sieve and use it to cook the rice until just tender.
  6. Drain the rice through a colander and cover it with a dry cloth.
  7. Remove the skin from the chicken and cut the meat into small pieces.
  8. Peel and thinly slice the remaining onions.
  9. Heat the oil in a large pan, and fry the onions over low heat until they begin to colour.
  10. Stir in the peanut butter and chilli powder.
  11. Add the peeled prawns, diced ham and the chicken and finally the rice, which should now be dry and fluffy.
  12. Continue frying over low heat,stirring frequently until the rice is slightly brown.
  13. Crush the cumin and coriander seeds and peeled garlic, and stir them, with the mace, into the rice.
    Season to taste with salt.
  14. Pile the rice and chicken mixture on to a hot serving dish and garnish with thin slices of unpeeled cucumber, wedges of hard-boiled eggs and large prawns.
  15. Arrange a number of small side dishes or bowls around the chicken.
  16. A suitable selection might include: Apricot and mango chutney: Sliced tomatoes dressed with sugar and lemon juice: Peeled, sliced oranges: and Sliced green and red peppers with raw onion rings, both in a vinaigrette sauce.
  17. Other bowls could contain small wedges of fresh pineapple, sweetened with icing sugar: Fried sliced bananas with lemon juice: and Fresh shredded and toasted coconut.
  18. Shelled almonds or cashew nuts fried in a little butter are also frequently served with this dish.

{/tabs}

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