1/2 cup finely chopped onion
2 tablespoons butter or margarine
2 1/2 cups uncooked long grain rice
2 garlic cloves, minced
1 tablespoon curry powder
5 cups broth
1 tablespoon soy sauce
1 jalapeno pepper, seeded and chopped, optional
1 20 ounce can unsweetened pineapple chunks, drained or the equivalent of fresh pineapple
4 green onions, chopped

Method:

In a large saucepan, saute onion in butter until tender. Stir in rice, garlic, and curry powder. Add broth, soy sauce and jalapeno, if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Remove from the heat and let stand for 5 minutes or until liquid is absorbed. Stir in green onions and pineapple chunks.
Serves 12 to 14.

1/2 lb Chicken livers

1/2 lb Tomatoes

3 x Red Spanish peppers

Garlic

2 x Onions

Oil to fry in

Method:

§    Chop the peppers, garlic and onions and fry them in the oil. When it is nice brown, add the chicken livers, pour some salt on them, and fry them with it all. Slice the tomatoes and fry them with them.

§    Eat this with white rice, cooked in the Indonesian way (without salt or butter).

§    It is great with sayur lodeh (Curried Vegetables), I will send this recipe separated.

Yield 1 serving.