Mengkudu Fried Rice is a simple Indonesian-style fried rice made with rice, young mengkudu (noni) leaves, vegetables, and aromatic spices. The mengkudu leaves add a distinctive earthy flavor, making this an easy and nutritious way to enjoy a local plant-based ingredient.
Shallot
white rice
Garlic Clove
Bird’s Eye Chilli
Turmeric
Salt
noni leaves
2 liters of white rice
15 young noni leaves
6 shallots
6 garlic cloves
5 bird's eye chilies
1 piece of turmeric
Salt to taste
Simple steps to create delicious meals from scratch.
Wash the young mengkudu leaves
into thin strips for easier cooking and mixing
grinding them until smooth and well combined
Heat a little oil in a pan over medium heat.
Sauté the ground spices until fragrant and aromatic.
Add the sliced mengkudu leaves to the pan and stir well with the spices.
Cook the mengkudu leaves until they wilt and are evenly coated with the spice mixture.
Add the cooked rice and stir gently until it is well combined with the mengkudu and spices.
Season with salt to taste, then continue stirring until the seasoning is evenly distributed.
Taste and adjust the seasoning if needed, then turn off the heat and serve warm.
Origins & Heritage
Mengkudu (Morinda citrifolia), also known as noni, has long been part of traditional food practices in various parts of Indonesia and Southeast Asia. While the fruit is more widely known for its distinctive taste and traditional uses, the young leaves are also commonly used as a food ingredient. They can be boiled, steamed, or incorporated into dishes as a leafy vegetable. The use of mengkudu leaves reflects the traditional practice of utilizing locally available plants in everyday cooking, preserving knowledge of indigenous ingredients and their diverse culinary potential.
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