Monday, December 22, 2008

Javanese Dinner

This meal is one I grew up with and it's easy to make and flexible for those eating it. This easily serves a large group but can be adjusted to feed two as well. I like to make it when I have guests over as it's fast to prepare and everyone usually likes it.

(Quantities can be adjusted for how many are eating)

10 cups cooked rice
3 cans(bags) Chinese noodles
2 cooked chickens-cut up
2 cans crushed, drained Pineapple
1 cup chopped celery
2 cups slivered almonds (or walnuts)
1 lb. package coconut
1 ½ cup grated cheddar cheese
2 cups grated onions

Chicken broth thickened with corn starch. Mix the cornstarch with a little water first so you don't end up with cornstarch lumps. Seems like a bland gravy but it actually tastes delicious mixed with the other flavors.

Just cook your rice and chicken and put all other ingredients in individual serving bowls on the table. The chicken takes the longest to cook and cut up. Everything else is super easy. You basically just start with the rice and put the ingredients you want on top. I never eat the celery or onions because I don't prefer them but I put them out for those that like them. This makes great left-overs as well. Just put everything in baggies and pull out the next day and reheat. Yum!

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