Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce recipe. Enjoy a collection of quick & easy recipes and learn how to make Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce.

Preparation Time 20 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

2 cups (400g) long-grain rice
1 fresh red birdseye chilli, finely chopped
2 tbs lime juice
2 tbs kecap manis (see notes)
1/3 cup (55g) toasted peanuts, coarsely chopped
1/3 cup (80ml) peanut oil
1 tbs finely grated fresh ginger
1 lup chong, thinly sliced (see notes)
2 1/2 cups (140g) bean sprouts
2 5 0g (about 20) small cooked prawns, peeled
1/4 cup chopped garlic chives
1/4 cup coriander leaves
4 eggs

Method

1. Cook rice in a large saucepan of boiling water for 12-15 minutes or until just tender. Refresh under cold running water. Drain well. Line an oven tray with a clean tea towel. Spread rice out on the tea towel. Place in the fridge to chill.
  
2. Combine the chilli, lime juice, kecap manis and half the peanuts in a small bowl and set aside.
  
3. Heat half the oil in a large wok or heavy-based frying pan over high heat. Add ginger and lup chong and stir-fry for 1 minute. Add bean sprouts and stir-fry until sprouts just wilt. Add the rice, prawns, garlic chives, half the coriander leaves, 2 tbs of the chilli peanut sauce and stir-fry until heated through.
  
4. Heat a non-stick frying pan with the remaining oil. Add the eggs, one at a time, and fry for 2 minutes or until cooked as desired. Transfer to a plate.
  
5. Spoon the fried rice between serving bowls. Top with a fried egg, sprinkle with remaining coriander and drizzle with remaining chilli peanut sauce.

Notes
Kecap manis is a sweet, thick soy sauce.
Lup chong is a Chinese-style dried pork sausage and is available from the Asian food section in major supermarkets.

Source
Notebook: - December 2007, Page 155
Recipe by Cynthia Black

More Rice Recipes:

Nasi kuning (yellow rice)
Sweet black rice pudding
Caramelized Rice Pudding with Pears and Raisins
Yoghurt rice pudding
Creamed coconut rice pudding
Steamed Japanese rice 

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Nasi kuning (yellow rice) recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Nasi kuning (yellow rice) recipe. Enjoy quick & easy rice recipes and learn how to make Nasi kuning (yellow rice).

Serve this Balinese accompaniment with flavoursome spicy dishes.

Preparation Time 10 - 15 minutes
Cooking Time 20 minutes

Ingredients (serves 8)

2 tsp peanut oil
1 brown onion, finely chopped
440g (2 cups) medium-grain rice, rinsed
1/2 tsp turmeric
400ml can coconut milk
500ml (2 cups) water or chicken stock (see note)
1/2 cinnamon stick
10 cardamom pods, bruised
6 whole cloves
2 dried bay leaves
1 lemon grass stem, tied in a knot

Method

1. Heat oil in a saucepan over medium-high heat. Cook onion, stirring, for 3 minutes or until golden. Stir in rice and turmeric.

2 . Stir in coconut milk, stock, cinnamon, cardamom, cloves, bay leaves and lemon grass. Bring to the boil. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender. Set aside, covered, for 5 minutes to steam.

Notes
If you want this to be gluten free, use gluten-free stock.
Serves 8 as part of a banquet.

Source
Good Taste - March 2010, Page 87
Recipe by Alison Adams

More Rice Recipes:

Pork and rice meatball bake
Tuna, tomato and rice triangles
Spiced pork with sesame rice
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Five spice chicken and fried rice
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Save and share Nasi kuning (yellow rice) recipe

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Sweet black rice pudding recipe

The Rice Recipes Kitchen (The home of delicious and healthy rice dishes) invites you to try Sweet black rice pudding recipe. Enjoy cooking rice and learn how to make Sweet black rice pudding.

This is a delectable dish of sweet, black glutinous rice combined with sticky white glutinous rice cooked slowly in an earthenware pot to melt-in-your-mouth consistency. Infused with scented pandan palm leaves to add a flavour similar to vanilla, sweetened with fresh wheels of grated palm sugar, drenched with swirls of rich coconut cream to cool it, then topped with fresh mango or banana ... mmm ... That's what I call a memorable Bali holiday!

Ingredients

1 cup black glutinous rice
3/4 cup white glutinous rice
2 pandan leaves (see note below)
¼ tsp sea salt
5 cups water
¼ cup palm sugar
¼ cup water
1 400ml tin coconut cream
fresh bananas or mangoes and raspberries in season

Method

Combine the black and white glutinous rice and rinse in a bowl three times to remove starch. Place rice, pandan leaves, salt and water in a heavy-based pot. Bring to the boil and simmer on medium heat.

Meanwhile, grate the palm sugar and add to the water. Bring to the boil and simmer until the sugar dissolves (about five minutes).

When the rice has been cooking 30 minutes, add the syrup and cook for another 10 minutes.

Try soaking the rice the night before to cut the cooking time in half.
To serve

Serve warm on a wintry night with lashings of cold coconut cream and fresh fruit (try frying banana slices) or chill in cups for a balmy Bali summer's night treat.
Note

Black and white glutinous rice can be found at Asian grocers. Buy fresh or frozen pandan leaves at Asian grocers. Or, instead of using pandan leaves, add a few drops of vanilla essence at the end of the cooking process. 

Author: Tony Chiodo Photo: Eddie Jim Source: The Age Friday August 6, 2004 Indonesian, 45 mins plus, Contemporary, Vegetarian, Kid-friendly, Wheat free, Dairy free, Egg free, Dessert

Caramelized Rice Pudding with Pears and Raisins - Yoghurt rice pudding - Creamed coconut rice pudding

Save and share Sweet black rice pudding recipe

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