"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 10-20-2005, 04:40 PM   #11
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
After you completely cool it, make sure to toss it in the frdige overnight (uncovered). If you can "fluff" it before you go to bed, after it's been in a couple hours, that'd be great too.
__________________

__________________
htc is offline   Reply With Quote
Old 10-20-2005, 05:16 PM   #12
Assistant Cook
 
Join Date: Oct 2005
Location: Sweden
Posts: 4
Hi everyone... I'm new here

Is anyone ever try Indonesian Fried Rice?

I have an authentic home recipe
__________________

__________________
SquishSquash is offline   Reply With Quote
Old 10-20-2005, 05:18 PM   #13
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,263
Quote:
Originally Posted by htc
After you completely cool it, make sure to toss it in the frdige overnight (uncovered). If you can "fluff" it before you go to bed, after it's been in a couple hours, that'd be great too.

YES. Rice often carries the bacillus bacteria which can be very nasty! Fried rice is a leading cause of B. cereus emetic-type food poisoning in the United States. Unfortunately, I learned the very hard way

Make sure you keep it cooked rice in the fridge and refrigerate any leftover freid rice promptly.

Also, for a more authentic taste use asian peanut or peanut/canola blend to stir fry in.
__________________
jennyema is offline   Reply With Quote
Old 10-20-2005, 09:33 PM   #14
Sous Chef
 
Brooksy's Avatar
 
Join Date: Aug 2004
Location: I'm an Aussie, mate...
Posts: 665
Send a message via MSN to Brooksy Send a message via Skype™ to Brooksy
Wash the rice before you cook it to remove all the starch dust. Really important!!

Rinse the rice under cold water after initial cooking to remove more starch & stop the cooking process. Spread rice out on a tray as thinnly as possible to cool and mature.

I generally 2/3 - 3/4 boil the rice.

The wok MUST be really hot & kept that way. Look for breath of the wok before adding ingredients. You must work hard & fast.

For best tasting result use peanut oil - hi temp resistant.

Don't toss the rice (flip the wok), use a spatula or wok tool to turn the rice over constantly whilst cooking. When you get a coating on the hot surface of your wok the rice is cooked.
__________________
Brooksy
Taking off and flying are optional. Landing is mandatory
Brooksy is offline   Reply With Quote
Old 10-21-2005, 04:42 AM   #15
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Quote:
Originally Posted by SquishSquash
Hi everyone... I'm new here

Is anyone ever try Indonesian Fried Rice?

I have an authentic home recipe
Ciao SquishSquash, welcome to DC!! Yes, that is Nasi Goreng you are talking about... one of the great loves for many Dutch people and I had it several times while I was in Holland... they were pretty good, better than the noodle version Bami Goreng.... Can you share your recipe with us??
__________________
urmaniac13 is offline   Reply With Quote
Old 10-21-2005, 06:41 AM   #16
Sous Chef
 
Lugaru's Avatar
 
Join Date: Dec 2004
Location: Body: Boston Heart: Mexico
Posts: 857
Send a message via AIM to Lugaru
I learned my method from watching Iron chef (japan) and poverty (eating nothing but rice for a few months).

Put a little less water than usual in the rice cooker or stop it when it's "almost" done. That way you get firm, solid rice. Let the steam pour out with the lid open for a while, In other words dont leat the rice "keep warm" as the option on the rice cooker says.

You still do want this rice to be extremely hot... get some oil heating in a wok and toss a couple of grains of rice in there. If they start to pop and crack it's stime to dump in the whole thing. At this point crack an egg into it and start sauteeing the rice quickly while stirring with a pair of chopsticks (it dosent mash the rice together like a spoon does). Keep up the speed on this because if you do it right each individual grain of rice will have a good texture and no two grains will be stuck to eac other. You know you did it right if your sauteeing it and it goes around fluidly instead of in clumps.

Then if you want some color in it add soysauce... personaly I recomend Pearl River dark mushroom soysauce in a moderate amount.

From there you choose whatever you want, personally I like bean sprouts, chinese sausage, smoked pork shoulder, brocoli or usually all of the above.
__________________
My english, she's not so good... I meant to say I did it with the malice of forethought.
THE CONNOISSEURS
Lugaru is offline   Reply With Quote
Old 10-27-2005, 09:59 AM   #17
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Cast iron skillet

I am attempting to make these recipes. What if you don't have a wok? Will the cast iron skillet do? I have seen this prepared on some kind of grill in Chinese restaurants. Thanks for your help.
__________________
In the Kitchen is offline   Reply With Quote
Old 10-27-2005, 10:40 AM   #18
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
SquishSquash, I have a recipe from my late FIL for Nasi Goreng and Bami Goreng. He grew up on the island of Sumatra and then moved to the Netherlands after WWII.
__________________
Shunka is offline   Reply With Quote
Old 10-27-2005, 07:10 PM   #19
Sous Chef
 
Brooksy's Avatar
 
Join Date: Aug 2004
Location: I'm an Aussie, mate...
Posts: 665
Send a message via MSN to Brooksy Send a message via Skype™ to Brooksy
Quote:
Originally Posted by In the Kitchen
I am attempting to make these recipes. What if you don't have a wok? Will the cast iron skillet do? I have seen this prepared on some kind of grill in Chinese restaurants. Thanks for your help.
Should be no problem ITK as long as your skillet is properly seasoned and kept very hot.

Keep the rice moving at all times. Prior preparation is essential so everything goes in on queue.

Clean, dry & fluffed rice = good fried rice.

Don't over fill your skillet because the excess will cool the cooking surface.
__________________
Brooksy
Taking off and flying are optional. Landing is mandatory
Brooksy is offline   Reply With Quote
Old 10-27-2005, 08:59 PM   #20
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
I use my cast iron skillets for this more than I use my woks. Brooksy is right about not overfilling.
__________________

__________________
Shunka is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:57 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.