Tomato Rice

For 3 portions.

Ingredients:

• 250 grams of rice, boiled half done.
• 25 grams of butter.
• 100 grams of onions, finely chopped.
• 2 cloves of garlics, crushed and chopped.
• 165 grams of beef meat, sliced.
• 125 grams of tomato paste.
• 1/2 teaspoon of salt.
• 1/4 teaspoon of pepper.
• 250 cc of water.
• 100 grams of fried cashew nuts.
• 2 tablespoons of fried onions.

Preparations:

1. Heat butter to saute onion and garlic until they smell good.
2. Put the meat into the sauted onion and garlic. Stir until its' color changed.
3. Put the tomato paste in. Add some salt and pepper.
4. Add rice and water. Cook in low heat with the lid on, while occasionally stirring the mixture until the water dried.
5. Add cashews, stir well.
6. Cook the mixture with a steamer pan.

Briyani Rice

For 5 portions.

Ingredients:

• 250 grams of rice, washed and drained.
• 250 cc of broth.
• 300 grams of lamb meat, boiled and sliced.
• 8 cloves of red onions, thinly sliced.
• 3 cloves of garlics, finely chopped.
• 3 cm of ginger, thinly sliced.
• 4 pieces of red chilis, seeded and sliced.
• 4 tablespoons of fried onions.
• 2 tablespoons of margarine.

Mashed:

• 1 teaspoon of black peppercorns.
• 2 cm of cinnamon.
• 5 pieces of cloves.
• 2 cm of turmeric.
• 1 piece of star anise.
• 4 pieces of hazelnuts.
• Salt.

Preparations:

1. Steam rice until half cooked. Set aside.
2. Heat margarine. Saute all ingredients until they smell good.
3. Put the meat in. Stir until its' color changed. 
4. Put in the rice and broth. Keep on stirring until dry.
5. Put the chili in. Stir well.
6. Steam the rice until cooked. 
7. Serve with fried onions sprinkle. 

Middle Eastern Rice

For 4 portions.

Ingredients:

• 200 grams of rice, washed and drained.
• 350 grams of lamb, cut into cubes shape.
• 75 grams of onion, finely chopped.
• 2 cloves of garlic, finely chopped.
• 2 tomatoes, chopped into chunks. 
• 1 tablespoon of tomato paste.
• 1/2 teaspoon of black pepper powder.
• 75 grams of frozen peas.
• 950 cc of broth.
• 2 bay leaves.
• 1,5 tablespoons of oils, for sauteing.

Mashed:

• 3 pieces of red chillis.
• 2 cloves of garlic.
• 1/2 teaspoon of coriander, fried without oil.
• 1/3 teaspoon of fennel, fried without oil.
• Salt.

Preparations:

1. Heat the oil to saute the onion, garlic and spices until they smell good. 
2. Put the meat in. Keep on stirring until the meats' color changed.
3. Put the rice and the rest of the ingredients in. Cook until the meat chunks are softened.
4. Steam the rice until cooked.

Aromatic Rice

For 4 portions.

Ingredients:

• 250 grams of rice.
• 25 grams of white gluninous rice.
• 375 cc of coconut milk from a half coconut.
• 2 stalks of lemongrass, take the white parts, finely sliced.
• 2 pieces of bay leaves.
• 2 pieces of orange leaves.
• 1 teaspoon of salt.
• 1 tablespoon of oil.

Mashed:

• 4 cloves of red onions.
• 3 cloves of garlic.
• 1/2 tablespoon of coriander, fried without oil.
• 1/3 teaspoon of cumin, fried without oil.
  

Springkles:

• 300 grams of shrimps, peeled.
• 1 piece of lemon, squeezed.
• 1 teaspoon of salt.
• 250 grams of grated coconut.
• 3 pieces of lime leaves.
• 2 tablespoons of palm sugar, crushed.
• 2 tablespoons of tamarind water/puree.
• Oil.

Preparations:

1. Boil the rice and glutinous rice with coconut milk, until the coconut milk dried. Steam the rice and coconut rice until cooked. Set aside.
2. Apply salt and lemon juice on the shrimps. Leave to drain. 
3. Fry the shrimps until half cooked with hot oil. Set aside.
4. Mix the grated coconut with all of the rest of the seasonings, stir well. 
5. Cook the grated coconut while stirring it, until the coconut dried. 
6. Serve the rice with grated coconut sprinkle.

Nasi Kuning/Yellow Rice

For 6 portions.

Ingredients:

• 500 grams of rice, washed and drained.
• 5 pieces of chicken gizzard, diced small.
• 300 grams of chicken breast, sliced.
• 2 stalks of lemongrass, take the white part and crushed.
• 2 pieces of orange leaves.
• 2 cm of galangal, crushed.
• 1/2 teaspoon of fine salt.
• 2 tablespoons of oil.
• 725 cc of coconut milk, from a half part of a coconut.
• 2 cloves of garlic.
• 2 teaspoon of roasted coriander.
• 2 cm of turmeric.
• 2 cm of ginger.
• 100 grams of fried soybeans.
• Shredded beef.

Preparations:

1. Steam the rice until it is half cooked. Set aside. 
2. Crush garlic, roasted coriander, turmeric and ginger.
3. Heat the oil, saute the crushed ingredients until it smells good.
4. Put lemongrass, orange leaves, galangal, and salt in.  Stir until they're wilted.
5. Add the gizzard and chicken breast.
6. Wait until the color changes, before pouring the coconut milk.
7. Wait until the mixture boiled, then put the rice in.
8. Cook the rice until the coconut milk dried.
9. Steam the rice with a steamer pot until the rice cooked.
10. Serve with fried soybeans and shredded beef sprinkle.

Oriental Rice

For 4 portion.

Ingredients:

• 200 grams of rice, washed and drained.
• 75 grams of glutinous rice, soak for 30 minutes.
• 1 tablespoon of kikoman.
• 2 tablespoons of margarine. Separate into two parts.
• 7 pieces of red onions, chopped.
• 350 cc of broth.
• 350 grams of chicken fillets, thinly sliced.
• 1 teaspoon of garlic, finely chopped.
• 1,5 tablespoon of ginger, grated.
• 1 teaspoon of kikoman soy sauce.
• 2 teaspoon of roasted sesame seeds.

Preparations:

1. Steam rice and sticky rice together, until half cooked. Mix rice and sticky rice with one part of margarine, onion and broth. Steam until the rice mixture cooked. 
2. Heat the other part of margarine, then saute the garlic and ginger until you smell the nice fragrant.
3. Put the meat in, stir well until the color changes. Pour kikoman soy sauce.
4. Lift the rice, sprinkle it with the roasted sesame seeds.
5. Serve rice with stir fry meat.