A Happy Taste! Sri Wasano's Infamous Indonesian Rice Salad

Flourishing Foodie Indonesian Rice Salad

3-4 tbsp. Tamari sauce. 2 tbsp. dry sherry. Juice of 1 lemon. 1-2 cloves minced garlic. 1/2-1 tsp. freshly grated ginger root. Salt & pepper. Combine all ingredients and serve chilled on greens. Top with Duck Sauce, which, along with bean sprouts, sesame oil and ginger root, is available in most Oriental food supply stores.

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1 cup canned crushed pineapple and its juice. Add the hot rice to the dressing. Now add in the crunchy and yummies: 3 scallions, minced. 1 stalk celery, minced. 1/2 cup raisins. 1/2 cup chopped peanuts. 1/2 cup chopped cashews. 1 cup sweet pepper, diced.

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Indonesian Rice Salad. 2 cups brown rice, cooked. 2 oranges, peeled and sectioned. 1/2 cup raisins. 1/2 cup scallions, chopped. 1/2 cup celery, chopped. 1/2 cup water chestnuts. 1/4 cup Gefen Sesame Seeds, toasted.

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Bring to a boil. Reduce heat, cover and simmer until tender (35-45 minutes). While the rice cooks, combine the dressing ingredients in a large bowl. Add the hot rice to the dressing. Mix well. When it has cooled to room temperature, cover tightly and refrigerate until cold. Shortly before serving, stir in salad mix-ins.

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Put cooked rice into a large bowl. Add the peanut oil, sesame oil, orange juice, garlic, cayenne pepper, soy sauce, salt, cider vinegar, and pineapple and mix well. Mix in the green onions, celery, sprouts, raisins, peanuts, cashews, sesame seeds, peppers, and water chestnuts. Allow to chill and marinate. Usually I can only wait an hour or so.

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Prepare the rice pilaf (or rice or orzo) according to the package directions. Add the curry powder to the water with the rice before cooking it. While the rice is cooking, put the nuts, cranberries, celery, and water chestnuts in a medium-sized serving bowl, and combine the orange juice, soy sauce, and oil in a small bowl or measuring cup.

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Method. Mix all ingredients together in a large bowl - except the oil, cider vinegar, lemon juice and curry powder. Heat a little oil in a frying pan and gently cook the curry powder until fragrant, add remaining oil and cider vinegar and whisk together. Remove from heat and add lemon juice. Allow dressing to cool and then drizzle ove salad.

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directions. Cook the brown rice in 3 C water until tender. In a large bowl, combine peanut oil, sesame oil, orange juice, garlic, pepper flakes, tamari, salt, honey or brown sugar if desired, cider vinegar, pineapple. Add the hot rice to the above mix and mix well. Stir in the scallions, celery, sprouts, raisins, peanuts, cashews, sesame seeds.

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First make the sambal. Put the oil in a wok or small frying pan over a medium-high heat, then fry the peanuts, stirring regularly, until golden brown. Scoop out with a slotted spoon on to a plate.

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sri wasano's infamous indonesian rice salad rating: place rice and water in a saucepan, bring to boil, cover and simmer for about 45 minutes. while the rice is cooking, combine the following in a large bowl: 1/3 cup peanut oil 3 tbsps sesame oil 1/2 cup orange juice 2 medium cloves garlic, minced 1 tsp salt 2 tbsps soy sauce 1/2 tsp crushed chilli (to taste) 2 tbsps wine vinegar 1 cup chopped.

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Add the coconut milk, soy sauce, and molasses to the wok, and bring to a boil. Push the vegetables over to one side to make room for the eggs. Halve the boiled eggs lengthwise, and place in the pan, cut sides down. Simmer for 2 minutes. In a large bowl, mix the contents of the pan with the rice. Add the basil and macadamias, then toss and serve.

Flourishing Foodie Indonesian Rice Salad

2 garlic cloves, minced. 1/2 tsp hot sauce - Tabasco, Sriracha, etc. Wash and rinse the rice thoroughly under cold water for a minute, removing any small debris, skins, etc. Place the rice and 2 1/4 cups of cold water into a rice cooker. If you do not have a rice cooker, bring the rice and water to boil in a medium saucepan.

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Prepare the Salad: - In a large bowl, combine the cooked rice, mixed vegetables, cucumber, red onion, and chili. - If you prefer a vegetarian version, skip the shredded chicken. - Add salt and pepper to taste. - Toss everything together until well combined.

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Cook the rice in the rice cooker or bring the water to a boil and simmer gently in the stove pot with the lid on for 15 minutes, or until all the water has fully absorbed into the rice. Once cooked, fluff the rice with a fork. Discard the pandan leaves. Transfer the warm rice to a plastic-lined square 23cm tray.

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Instructions. Boil rice, quench and let it cool down. Cut the chicken breast into small strips and fry. Chop the bananas and drizzle with lemon juice.

Sri Wasano’s Infamous Indonesian Rice Salad (Modified from The

Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool). Place vegetables and tempeh on serving plate, top with egg. Pour sauce into serving bowl. Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.