I learned how to make this familiar and flavorful Java rice from my mother and it is already common here in the Philippines. I prepared this dish every week for our Saturday dinner. When we go out, we usually order the same dish with Chicken Barbecue at Aristocrat Restaurant. It was yummy. Try it!
Prep Time 6-8 minutes
Cooking Time 10 minutes
6 c. cold cooked rice
1 tbs finely minced garlic
1 tbs finely minced ginger
2 shallots, finely chopped
1 red or green bell pepper, finely chopped
1 tsp. finely minced lemongrass
1 finely chopped chili pepper
1 tbs. turmeric
6 tbs. clarified butter
1.To make clarified butter, melt the butter in a small saucepan over medium heat until frothy.
2. Reduce the heat to low and cook the butter until the cream separates from the oil.
3.Strain the oil through a fine piece of cloth. The strained oil is the clarified butter.
4. Heat the butter in a skillet or wok. Over medium-high heat, add the garlic, chopped shallots and bell pepper, ginger, lemongrass. Cook for about 2 minutes or until fragrant.
5. Add the turmeric powder and stir well to blend. Add the cold rice and toss well. Add some salt, about a teaspoonful will do, and cook until the rice is heated through. Serve hot.