Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 4 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 pound of chicken thighs, cut into bite-size pieces
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 can of sardines in tomato sauce (15 oz)
- 1 cucumber, sliced
- 1 carrot, julienned
- 1 cup of bean sprouts
- 1 cup of fried tempeh
- 1 cup of fried tofu
- 1 cup of fried anchovies
- 1 cup of fried peanuts
Special equipment needed:
- Rice cooker
- Large pot
- Wok or frying pan
- Wooden spoon
- Serving platter
Step-by-step instructions:
1. Rinse the jasmine rice in cold water until the water runs clear. Drain the rice and add it to the rice cooker with 2 cups of water, 1 can of coconut milk, 1 teaspoon of salt, 1 teaspoon of sugar, lemongrass, and kaffir lime leaves. Mix well and cook the rice according to the rice cooker instructions.
2. In a wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add minced garlic and sauté until fragrant.
3. Add chicken thighs, turmeric powder, coriander powder, cumin powder, chili powder, and salt. Stir-fry until the chicken is cooked through.
4. In a separate pot, heat the sardines in tomato sauce over medium heat.
5. Arrange the cooked rice, chicken, sardines, cucumber, carrot, bean sprouts, fried tempeh, fried tofu, fried anchovies, and fried peanuts on a large serving platter.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Rice cooker: Follow the instructions on the rice cooker
Wok or frying pan: Medium-high heat
Pot for sardines: Medium heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 700
Total fat: 35g
Saturated fat: 16g
Cholesterol: 90mg
Sodium: 1500mg
Total carbohydrates: 60g
Dietary fiber: 5g
Total sugars: 6g
Protein: 35g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Chicken thighs can be substituted with chicken breasts or beef.
- Sardines in tomato sauce can be substituted with any canned fish.
- Fried tempeh, tofu, anchovies, and peanuts can be substituted with any type of fried protein.
Variations:
- Add hard-boiled eggs to the platter.
- Use different types of vegetables, such as cabbage or bell peppers.
- Add different types of fried protein, such as fried chicken or shrimp.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the rice cooker.
- Use fresh lemongrass and kaffir lime leaves for the best flavor.
- Fry the tempeh, tofu, anchovies, and peanuts in advance to save time.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stove over low heat.
Presentation ideas:
Arrange the ingredients in a circular pattern on the platter for a visually appealing presentation.
Garnishes:
Garnish the platter with fresh herbs, such as cilantro or parsley.
Pairings:
Serve with a side of sambal or chili sauce for extra heat.
Suggested side dishes:
Serve with a side of acar (pickled vegetables) or keropok (crackers).
Troubleshooting advice:
- If the rice is too dry, add more coconut milk or water.
- If the chicken is too dry, add more oil or sauce.
- If the sardines are too salty, rinse them with water before heating them up.
Food safety advice:
- Cook the chicken thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Nasi Ambeng is a traditional Javanese dish that is typically served during special occasions, such as weddings or religious ceremonies.
Flavor profiles:
This dish is savory, slightly sweet, and aromatic with hints of lemongrass and coconut.
Serving suggestions:
Serve the platter family-style and encourage everyone to share and enjoy the different components of the dish.
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Region: Indonesian