January 11, 2012

Javanese Dinner

This recipe definitely sounds a little {or very} odd with all of its seemingly random ingredients, but it's one of my favorites. Besides the fact that the preparation is oh-so-simple, the combination of different flavors and the elements of both soft and crunchy make this dinner a delight.

You can find variations of this recipe online with the ingredients slightly varied. This is the recipe my family has used for years and I wouldn't change a thing about it.

{In case you're curious, the term "Javanese" refers to a specific ethnic group of the Indonesian people, originating from the island of Java.}

Javanese Dinner

3 cups cooked white rice
2 cups chopped or shredded chicken breast, hot
1 large can crushed pineapple, drained
3 stalks of celery, thinly sliced
1 cup slivered almonds, toasted
2 cups Jack cheese, shredded
2 cups Chinese rice noodles
1 cup shredded coconut
2 cups chicken gravy

{makes approximately 6 servings}

Prepare the pineapple, celery, almonds, cheese, coconut, and noodles and place in separate serving dishes. Cook the chicken, then dice or shred; set aside or refrigerate until ready. Prepare rice and heat the gravy {if you bought it canned} or make up the instant gravy. Reheat the chicken just before serving.

To serve: Let each person assemble his or her own plate. Start with the rice on the bottom, add the chicken, and then remaining ingredients in no particular order. Top with gravy.


My tastebuds scream with joy at each bite. Salty and sweet, soft with a crunch--the flavors work so well together and the result is genius. It's hard to believe how good this dinner is unless you try it for yourself, so please do!

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