Idul Adha Morning

 
Morning of Idul Adha. Prayed in mosque, went back home.
 
While hubby was sipping his morning coffee, I threw the ribs I fixed up the night before into the slow cooker and let it cook on HIGH until lunch time. Washed the rice, fixed up the spices, and threw them all into the rice cooker.
 
By lunch time, the ribs were stewing, the cardamom rice was warming in the rice warmer, Pacri Nanas was cooling in the fridge.
 


 

Happy Idul Adha to all muslims in the world!
May Allah accept our sacrifice and place us in highest place.

 

---

 
Recipes
 
Gangsa Iga
Indonesian Spicy Ribs
Santap Magazine Bonus, 03/I/September-October 2003

 

 
Oil for sauteeing
1 kg ribs, cut in 8 cm pieces
3 kaffir leaves
2 cm galangal
200 g ripe tomatoes, cut ends crosswise, soak in hot water until the skin is peeled, take out, peel off skins, cut in half, take off the seeds, slice coarsely
250 ml water
2 Tbsp fried sliced shallot
 
Ground until smooth:
20 shallots
4 garlics
5 red peppers, take off the seeds
4 cm roasted turmeric
2 Tbsp roasted corriander
1 tsp roasted caraway seeds
1 tsp roasted/fried shrimp-paste
1 tsp salt
1 tsp pepper
 
How-to:

1. Heat the pan, pour 5 Tbsp oil, let it heat. Sautee ribs on high heat, stir until they change color. Drain, set aside.
2. Heat 3 Tbsp oil from sauteeing the ribs, sautee ground spices, kaffir leaves and galangal until fragrant.
3. Stir in tomatoes, then the ribs, stir well. Pour in water. Close the lid, turn down the heat. Cook until the ribs are tender and the spices are absorbed. Turn off the heat, serve warm with fried sliced shallot.

 
Using crockpot/slowcooker:
After pouring in water, stir and turn off the heat. Transfer the ribs, along with all its spices and gravy, into a crockpot/slowcooker. Let it cook on high for 4-6 hours, or on low for 8-12 hours.
 

---

 
Cardamom Rice
Nirmala Magazine, October 2006
 
4 Tbsp extra light olive oil, for sauteeing (I used canola oil)
2 whole cardamoms
1/8 whole nutmeg
4 cm cinnamon stick
3 cloves
2 lemongrass sticks, take 10 cm from its base, bruise
400 g rice, washed
600 ml water

Ground until smooth:
10 shallots
3 garlics
2 cm ginger
1 tsp roasted corriander
1/2 tsp roasted caraway seed
1/2 tsp pepper
2 tsp salt
 

 
How-to:
Using steamer:

1. Heat oil in a pan, sautee ground spices, cardamoms, nutmeg, cinnamon, cloves and lemongrass until fragrant.
2. Add rice, stir well. Pour in water, stir and cook until the water is absorbed by the rice. Turn off heat.
3. Steam rice with all of the spices until cooked.

Using rice cooker:

1. Heat oil in a pan, sautee ground spices, cardamoms, nutmeg, cinnamon, cloves and lemongrass until fragrant. Add water, stir well.
2. Put rice in a rice cooker. Pour water and all the spices over the rice. Adjust the amount of liquid according to your rice cooker manual. Turn on the rice cooker and let it cook until done.

 

---

 
Pacri Nanas
Spiced Pinapples
Nirmala Magazine, October 2006
 
600 g pineapple
3 big red pepper, cut in half lengthwise, take off the seeds
2 big green pepper, cut in half lengthwise, take off the seeds
2 Tbsp extra light olive oil, for sauteeing (I used canola oil)
4 cm cinnamon stick
2 cloves
2 whole cardamoms
1 1/2 tsp curry powder
2 tsp sugar
300 ml water (I used 200 ml)
2 Tbsp freshly squeezed lemon/lime juice
 
Ground until smooth:
6 shallots
2 garlics
1 1/4 tsp salt
 

 
How-to:

Peel pineapple, cut into 8 sections lengthwise, cut off the core. Slice into 1 cm thick pieces.
1. Heat oil, sautee ground spices with cinnamon, cloves, cardamoms and curry powder. Stir well, sautee until fragrant.
2. Stir in red peppers, green peppers, sugar and water. Cook until boiling point and the peppers become tender. Turn down heat, stir in pinapple, cook until the pineapple starts to become tender. Turn off heat.
3. Squeezed lemon/lime over pineapple, stir well. Let cool.