Best 3 Smoor Indonesian Chicken And Rice Recipes

**Smoor: A Flavorful Indonesian Chicken and Rice Dish**

Smoor is a delectable Indonesian dish that combines the richness of chicken and the heartiness of rice. This dish is a symphony of flavors, featuring a savory and tender chicken stew, aromatic rice cooked in flavorful broth, and a medley of spices that create a tantalizing taste experience. In this ultimate guide to Smoor, we'll take you through three enticing recipes that showcase the versatility and deliciousness of this Indonesian classic. From the traditional Smoor Ayam, which boasts a rich and flavorful chicken stew, to the vegetarian delight of Smoor Tahu, featuring succulent tofu, and the unique Smoor Kambing, where tender goat meat takes center stage, these recipes offer a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

SMOOR AYAM

Smoor ayam image

Make and share this Smoor ayam recipe from Food.com.

Provided by ambernova

Categories Chicken Thigh & Leg

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 whole yellow onion, sliced thinly (substitutable with 5 shallots)
1 1/2 tablespoons crushed garlic
cooking oil
300 g chicken drumsticks or 300 g chicken wings
1 whole tomatoes, quartered
1 1/2 cups water
1/4 cup ketjap manis thick soy sauce
1 teaspoon ground nutmeg
salt and pepper

Steps:

Heat enough cooking oil to moisten chicken.
Cook chicken until half-done.
Remove.
Heat more cooking oil and stir-fry onion and garlic till fragrant.
Return chicken to the wok with onion and garlic.
Stir-fry for approximately another two minutes and add tomatoes.
Add ketjap manis by pouring around the wok's edges.
This will prevent you from using too much.
Add water enough to cover the chicken and stir.
Add nutmeg, salt, and pepper.
If you think the sauce is too watery, let it simmer uncovered to allow excess water to evaporate.
Serve immediately with fragrant rice.
This recipe works well with potatoes too-- simply substitute some of the chicken with potatoes.
Easy alternative for those too lazy to cook rice separately.

Nutrition Facts : Calories 303.3, Fat 13.6, SaturatedFat 3.9, Cholesterol 121.5, Sodium 2212.2, Carbohydrate 13, Fiber 1.9, Sugar 4.7, Protein 31.2

INDONESIAN CHICKEN AND RICE

Indonesian Chicken and Rice image

Make and share this Indonesian Chicken and Rice recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Chicken

Time 35m

Yield 1 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup hot chicken broth
1 teaspoon dark corn syrup
2 tablespoons soya sauce
3 tablespoons oil
4 chicken breast halves (diced)
1 small onion, chopped
1 small red pepper, chopped
1 teaspoon ginger, ground
1 teaspoon crushed red pepper powder
2 teaspoons curry powder
3 cups cold cooked rice
1/2 cup chopped peanuts
1/2 cup scallion, minced
1/4 cup parsley, minced

Steps:

Mix broth, corn syrup and soya sauce.
Stir fry chicken in hot oil.
Add onion, red pepper, ginger and crushed red pepper.
Cook for 30 seconds.
Stir in curry powder and rice.
Cook for 2-3 minutes.
Add liquids.
Stir in peanuts, scallions and parsley.
Serve hot!

NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)

Nasi Goreng Ayam (Indonesian Chicken Fried Rice) image

Nasi goreng, which translates to "fried rice," is one of Indonesia's best-known dishes, and it's prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee's "Coconut & Sambal," blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don't skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two.

Provided by Kayla Stewart

Categories dinner, lunch, weeknight, grains and rice, vegetables, main course, side dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 17

Ingredients

2 boneless, skinless chicken thighs (about 7 ounces total), cut into bite-size cubes
1/4 teaspoon sea salt and a scant 1/8 teaspoon white pepper, plus more as needed
3 tablespoons coconut oil or sunflower oil
2 shallots, preferably Thai, or 1 small banana shallot, peeled and thinly sliced
1 (3-inch) piece fresh galangal (or ginger), peeled and woody stem removed, finely chopped
2 garlic cloves, peeled and thinly sliced
1 cup green beans, chopped
2 scallions, chopped into large chunks
1/4 teaspoon ground turmeric
3 1/2 ounces uncooked jasmine or basmati rice, cooked and cooled (about 3 cups)
2 tablespoons store-bought or homemade kecap manis (see Note for recipe)
2 teaspoons light soy sauce
1 1/2 teaspoons fish sauce
2 large eggs, or duck eggs
1 tablespoon store-bought or homemade crisp fried shallots
1/2 long red chile, such as cayenne, thinly sliced
Prawn crackers, for serving

Steps:

In a medium bowl, season the chicken pieces with the salt and white pepper.
In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your smoor will taste. Look for organic, locally-sourced ingredients whenever possible.
Don't overcrowd the pan: When browning the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick.
Cook the chicken until it's golden brown: Don't be afraid to cook the chicken until it's golden brown. This will give it a nice, crispy texture and will help to develop the flavor.
Use a good-quality rice: The type of rice you use will make a big difference in the final dish. Use a long-grain rice, such as basmati or jasmine, for the best results.
Cook the rice according to the package directions: Be sure to cook the rice according to the package directions. This will ensure that the rice is cooked properly and is not overcooked or undercooked.
Serve the smoor with your favorite toppings: Smoor is traditionally served with a hard-boiled egg, fried shallots, and kecap manis. However, you can also serve it with other toppings, such as pickled vegetables, sambal, or a yogurt sauce.

Conclusion:

Smoor is a delicious and easy-to-make Indonesian dish that is perfect for a weeknight meal. With its flavorful chicken, tender rice, and savory sauce, smoor is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give smoor a try. You won't be disappointed!