This weekend I cravings for this "Nasi Gurih Bakar". I don't know how to translate the name into English. But roughly said "Burn The Rice". It's make me smile when I type this word. :)
I know this food when I came back from state to my home country, Indonesia . It is sound funny also for me when the first time I introduced it. The taste was good.
The chance to make it - is today, when I really want make it with my style (ha..ha..!) ( --as always--). This time my modification for this food, I balanced the taste of savory, salty, sweet and spicy together. The fragrance from herbs like bay leave, lemongrass, and smell of banana leaf when we burn this "Nasi Gurih Bakar" is absolutely unspeakable. I added Basil into rice, and this recipee is just so perfect.. (at least for me..) ;-D
The appearance of this food is so plebeian but the taste is so excotic that you will not forget !
Ingredients :
( A) Savory Rice
3 cup Rice
1 cup Coconut Milk
100 gram Dried Anchovy -- rinse with a little bit of salt, and drain.
4 pcs Bay leave
2 pcs Lemongrass -- rinse and crushed or smashed flat
1 tbs Salt
* Cook your rice as usual but decrease the water 1 cup from amount that you usual cooked. Coconut milk substitute the water above. Add the Bay leave, Lemongrass and Salt into Rice Cooker.
* In the middle of cooking, when the water start boiling, add the Dried Anchovy into rice, mix well and continue to cook.
* Cook the rice until done.
Ingredients :
(B) Tempeh Bacem ( Indonesian Sweet Marinated Tempeh )
500 gram Tempeh (* Indonesian Cuisine made from soy bean) - cut into cube size
2 cm Galangal (crushed or smashed flat) or 2 tbs of galangal powder
2 pcs Bay leave
250 ml Coconut Milk
250 ml Water
Spice Paste :
4 pcs Shallot
2 pcs Garlic
1 tbs Coriander
1 tbs Tamarind
2 Tbs Palm sugar or Brown Sugar
1 tbs Salt
* Grind or blend the spice paste
* Boil the coconut milk, add the spice paste with Tempeh, Galangal and Bay leaves. Add the water and continue cooking until the spices and water are absorbed. Then cool them off - set aside.
Ingredients :
(C) Fried Dried Shrimp and Burnt Shallots
100 gram dried shrimp -- rinse with a little bit of salt, and drain.
60 pcs Shallots -- peel the outer skin, rinse and drain.
* Using frying pan, fry the dried shrimp into hot cooking oil until crispy and golden brown.
* set a side the fry shrimp.
* Pour the hot cooking oil that already used into bowl.
* Using the same frying pan, with the oil that still stick in the pan (do not need to clean), burn the shallots until burnt ( the shallots will more tender )
* set a side the burnt shallots.
Ingredients :
(D) Additional herbs and spices
30 Pcs 'Birds Eye' Chili (Cabe Rawit) -- very small size of chili, has a very hot taste. (boil the Chilis for 2 minutes)
30 Pcs Bay Leave
15 Pcs Lemongrass -- rinse and crushed or smashed flat
1 bowl (salad size) of cleaned -fesh basil --> (I like to use a lot !)
15 pcs Banana leaf -- clean and rinse
30 pcs wood skewer or stapler
DIRECTIONS
* Put the banana lead on the table.
* Arrange A) Rice , (B) Tempeh Bacem ( Indonesian Sweet Marinated Tempeh ) , (C) Fried Dried Shrimp and Burnt Shallots with 2 pcs of Boiled 'Birds Eye' Chillis, 2 pcs Bay Leaves, 1 pcs Lemongrass and fresh basil on the banana leaf.
* Wrapped roll tight all the ingredients above with banana leaf.
* Pin the left and right side with wood skewer or using stapler.
* Bake ( 0r grill) in the heated oven at 220 C for 10 minutes each side. (total 20 minutes)
* Make for 15 and Enjoy... :D
