INDONESIAN PAELLA

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drusophila melanogaster
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INDONESIAN PAELLA

Post by drusophila melanogaster »

serves 8

Indonesians call their version of Paella "Pullao". With the addition of mung beans, this pullao is more nutritious and quite a bit spicier than the Paella Classic. People who live in tropical climates tend to eat spicier foods, and they complement these dishes with yogurt based salads. Combine thinly sliced cucumbers with nonfat yogurt, a little marjoram or dill, and a dash of salt. Or, serve this Pullao with sliced fresh tomatoes.

2 large skinless chicken breasts, cut into bite size pieces
1 lb. medium shrimp
2 large green chilis, seeded and minced (wear gloves when handling fresh chilis)
1 1/2 cups cooked whole mung beans,
or 4 cups mung bean sprouts,
or 1 1/2 cup cooked black-eyed peas
2 cups brown rice, soak for 1/2 hour
1 tsp black mustard seeds
1 large onion, chopped
5 cloves garlic, minced
2 tsp fresh ginger, peeled & minced
1/2 lb string beans, cut into 1/4" pieces
2 large tomatoes, chopped
1 large carrot, sliced into 1/4" pieces
3 3"x1" strips kombu, soaked for 10 minutes, chopped
1 1/2 tsp ground coriander
1 tsp ground cumin, cardamon
2 tblsp parsley, chopped
1/4 cup cilantro, chopped
olive oil cooking spray
Preparation: Preheat oven to 325".


Spray a large skillet with olive oil and place over a medium heat. When hot, add the mustard seeds. As soon as the seeds begin to pop (just a few seconds), add the chopped onion. Stir, adding small amounts of water if the onion is getting too dry, and cook over medium heat until the onions are just wilted. Add the garlic, chilis and ginger. Stir and continue to cook over medium heat for 2 minutes. Lower heat and add the chicken. Stir until the chicken turns opaque, about 4 minutes. Add the beans, (if you are using sprouts, add them during the last 10 minutes of cooking) rice, carrots, tomatoes, string beans, and spices. Saute and stir for about 10 minutes or until the rice turns translucent and the vegetables are bright in color.

Add 2 cups of water or broth and the minced parsley. Turn heat to medium-low, cover and simmer 30 minutes. Cover the rice with the shrimp and replace the lid. Cook over a low flame for 10 minutes.

When the rice is tender and all the liquid has been absorbed the Pullao is ready. Fluff the rice with a fork and gently mix in the cilantro.

This dish freezes very well and makes a wonderful lunch.
• (Per Serving: Calories 436, Fat 10%, Protein 34%, Carb. 56%, 244 mg Choles)
Teddy Ruxpin

Re: INDONESIAN PAELLA

Post by Teddy Ruxpin »

Sounds good, But I will never taste probably :cry:
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Re: INDONESIAN PAELLA

Post by emansofly »

I'm definately going to give this one a try, I'm a big fan of Paella.
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Re: INDONESIAN PAELLA

Post by lynnjen/mod/skyr »

They have black-eyed peas in Indonesia?

Not likely. I smell fraud.

"jermajesty" if you're not going to be serious about this then I don't really see any reason why the rest of us shouldn't put you on ignore. I've had it to here with your "controversy."
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Re: INDONESIAN PAELLA

Post by Busta »

Indonesian cuisine is 1/8 the reason i want to move to Bali.....

drool-worthy indeed...
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Re: INDONESIAN PAELLA

Post by Hitman »

Meh.............Paella sounds better.....I still might give it a try though.......
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