Javanese

Acar Ketimun (Javanese Cucumber Pickle)

When you’re having fried rice, soto, or other spicy dishes, you can add this as best companion.
Ingredients:

•1/2 onion (sliced thinly)
•1 chili pepper (slit down the side)
•3/4 cup white vinegar
•1/4 cup water
•3-4 tbsp Sugar
•1 tsp salt
•2-3 peppercorns
•1 Cucumber sliced into 1/4″ rounds
Methods:

1.Bring first set of ingredients to a boil in a saucepan.
2.Place cucumber in a heat-proof jar or bowl. Pour boiling liquid over to cover.
3.Cover the container and refrigerate for at least 3-4 hours to allow flavors to meld.
Variations:

1.Cucumber can be peeled, seeded and sliced into half moons if you like.
2.Add 2-3 whole cloves for extra flavor.

Yellow Rice (Nasi Kuning)

Ingredients:

½ pounds Rice (washed thoroughly, until water runs clear).

Water

¾ tsp Turmeric

½ tsp Galangal (laos) powder

2 Bay leaves

1 ¼ cup Coconut milk

Preparation:

§   Place rice in covered saucepan. Cover rice with water (water should be 1 inch above rice). Boil until water is almost evaporated.

§   In separate saucepan, bring to a boil turmeric, galangal powder, bay leaves, and coconut milk. Pour the rice into this mixture.

§   Cook uncovered, over low heat, about 40 minutes, stirring occasionally, until all liquid has evaportated and steam is escaping through the surface of the rice.

§   Serve hot. (6 servings)