The Jongosh Diary: Nasi Koneng dadakan ...

Nasi Koneng, kering tempe, telor dadar, ayam goreng, plus ketimun ...

Too much for the Jongosh to handle? Oh well with a lot of encouragement from the this friendly neighborhood Jongosh I manage to pull it out, well kind of :)! The Nasi Koneng need a litle bit more salt, the Kering Tempe is a bit too sweet and the ayam goreng definitely need less salt!

Nasi Koneng:

Boil daun salam, lengkuas, shallot, lemon grass, pandan leaf and tumeric. Remove the spices and let it rest.

Add coconut milk, rice and salt to the mixture (3 cup of rice + 450 ml spice mixture + 200 ml coconut milk)

Cook them in your rice cooker.

If for some reason the rice is not cook through, continue to cook for 4-5 minutes in the microwave, add water to moist them.

Kering Tempe:

Slice tempe to a small pieces, deep fried and let them rest.

Roughly chop garlic, shallot and red chili, stir fry and put aside.

Stir fry finely chop garlic and red chili. Add sliced brown sugar, lengkuas, tamarind water, continue to fry until the mixture caramelized. Add the deep fried tempe and the stir fried chop garlic/shallot/chili, mix well.

Ayam Goreng:

Boil or steam chicken to get rid of the excess fat (marinate with salt).

Deep fry chicken until it crisp and golden brown.

PS: Nasi Koneng and Kering Tempe recipe courtesy of the Ishwara family.