R I C E - The Great Grains

Javanese Cooking and Beyond.

There are a few varieties of rice but only three varieties that I use in my cooking;  long grain, short grain and glutenous rice. Everyone cooks and uses rice differently.  At My Kitchen Table, rice is cooked and served depend on the occasions.  For today topic, I use the long grain rice only. Cooking an everyday meal, rice is served with vegetables, an egg dish, or a meat dish.  It is easy and straightforward.  On a special occasion such as a dinner, party, rice is served with a lot of side dishes.

How to serve food Javanese style? Javanese food is served as a spread. You would have a few different dishes at the table at the same time, and the dishes must compliment one another. 

Sample of Rice Dishes:

Steamed White Rice-Nasi Putih

Steamed White Rice-Nasi Putih.  It is plain steamed white rice, without salt or any herbs. 
The accompaniments are Sambel Goreng Daging (hot curry beef), Telur Gulung, (egg rolls), Frikkadels (fried potato dumplings), Semur Ayam (sweet chicken with vermicelli noodles), Acar segar (fresh pickled cucumber), and Prawn crackers. 

Yellow Rice - Nasi Kuning

Yellow Rice-Nasi Kuning:  It is steamed rice with turmeric and flavoured with fragrant herbs and salt.
The accompaniments are Opor Ayam (mild chicken curry), Keringan (spicy crunchy Tempe and mix nuts), Telur Dadar goreng (omelette) Gudangan – vegetables salad with a coconut dressing and more.

Tomato Rice

Tomato Rice:  this is not traditional of Javanese cooking, but it is served at My Kitchen Table.  It goes with any Mediterranean cuisine:  baked chicken with olives, slow cooked lamb with cumin and yoghurt, pan-fry pork, with apple, garlic and chillies etc.  A salad is always served with tomato rice.

Until the next posting.

Susy