Nasi Rames (Indonesian Lunch)

1 serving

You will need

a bowl of cooked rice
Various dishes; Semur ATI, see recipe 9; SAMBAL GORENG KRECEK, see recipe 8; TUMIS SYURAN, see recipe 10; DADAR TELOR, see recipe 16; KURUPUK UDANG, see below; AYAM GORENG, see below.
Serve with ACAR, see recipe 7 and SAMBAL, see recipe 5.

Mold rice and turn out on a plate. Make and use any or all of UDANG RICA-RICA, DADAR TOLOR, AYAM GORENG, KURUPUK UDANG and SAMBAL GORENG KRECEK. Slice and decorate around the rice with each thing.

Serve with SAMBAL.

NASI RAMES is very famous among Indonesian people. They use it as lunch and dinner. SAMBAL is usually eaten with NASI RAMES and it is hot because it contains chili pepper.

AYAM GORENG (Crisp Fried Chicken)
Cut chicken into serving pieces. Season with salt, garlic powder and MSG. Deep-fry chicken until golden brown.

KURUPUK UDANG
(Shrimp Crackers)

KURUPUK UDANG is available everywhere in Indonesia. It is very crispy and flavorful.

⅘ lb. large shrimps
1 lb. tapioca-flour
2 teaspoon salt
2½ tablespoons MSG
3 eggs

Wash the shrimps, and mince. Mix the eggs until foamy. Add the sugar, salt and MSG. Add the shrimps and mix again. Lastly, add the tapioca-flour a little at a time. Mix well.

It will become thick and heavy like cake before baking. If it is too hard, add another beaten egg. Roll the ingredients in a oblong circle. Cover it with foil paper and then steam it for one hour. (Do not boil directly; put them in a container above boiling water.)

Remove from the fire, open the foil paper, and leave them overnight. The next day they will become harder. Then cut into thin pieces. Dry in the sun.

Deep-fry and drain. This dish has a good shrimp flavour, and will serve many.


©️ Shufunotomo Co., Ltd., Tokyo, 1973

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