Kebuli Rice | Nasi Kebuli

Ingredients :

• 500 GRAM CHICKEN FILLET, cut in cubes
• 800 GRAM CHICKEN STOCK
• 300 GRAM RICE
• 200 GRAM PINEAPPLE, cleaned and cut
• 4 GREEN ONIONS, chopped
• 5 CARDAMOM PODS
• 1 STALK LEMON GRASS, cut
• PIECE OF FRESH GINGER ROOT, grated
• 2 CLOVES GARLIC, mashed
• 1 TSP CORIANDER SEEDS

How To Make :

1. Fry the garlic, coriander seeds, lemon grass, ginger and cardamom for a few minutes.
2. Add the chicken and fry a few minutes more. Add the stock and cook the chicken for 5 minutes.
3. Take the chicken out of the stock and add the rice and the green onions., simmer for 20 minutes.
4. Then add the pineapple and stir the chicken back in. Serve with fried onion.

Indonesian Beef Stew | Semur Daging

Ingredients :

• 2 lbs boneless beef chuck, cut into 1-inch cubes
• 2 potatoes, peeled and cut as desired
• 4 hard boiled eggs, peeled
• 2 cups water
• 2 tbs oil
• 3/4 cup minced shallots
• 3 salam leaves (Indonesian bay leaves)
• 2 tbs minced ginger
• 1 1/2 tsp minced laos (galanggal)
• 1/2 nutmeg, grated
• 1 star anise
• 1 piece of cinnamon
• 1/8 tsp ground cloves
• 2 tsp salt
• 4 tbs kecap manis (Indonesian sweet soy sauce)
• 2 tsp tamarind juice or lemon juice
• 2 tomatoes, cut in 1/2-inch dice

How To Make :

1. Heat up the oil and fry the shallots about 3 minute or until it's translucent.
2. Add the ginger, nutmeg, star anise, cinnamon, cloves, galanggal and salt.
3. Add the beef, stir and cook for about 5 minutes or until it's lost the raw pink color.
4. Pour in the water, add the kecap manis, tamarind juice and salam leaves, and bring to a boil. Cover and simmer on low for about 1 hour .
5. Add hard boiled eggs, potatoes and tomatoes. Simmer for 30 minutes or until the beef is tender.
6. Serve it with with rice.

Zucchini Bread

I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet. Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini? After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.

Here are two favorite, tried-and-true zucchini bread recipes. The first couldn't be easier; you don't need a mixer and can make the whole thing in one bowl. It's basically our zucchini muffin recipe in a bread form. The second recipe is adapted from one in an old issue of Sunset Magazine (September 1974) and is the recipe I used to follow as a teenager to make zucchini bread. The pineapple, walnuts, and raisins (my substitute, the original recipe called for currants) make the bread even more interesting.