Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 tablespoon of turmeric powder
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 tablespoon of ground fennel
- 1 tablespoon of ground cinnamon
- 1 tablespoon of ground cardamom
- 1 tablespoon of ground cloves
- 1 tablespoon of sugar
- 1 cup of coconut milk
- 4 pieces of fried fish
- 2 cups of water spinach
- 2 cups of bean sprouts
- 1 cup of sambal belacan
- 1 cup of fried tempeh
- 1 cup of fried tofu
Special equipment needed:
- Rice cooker
- Large serving platter
Step-by-step instructions:
1. Rinse the rice and drain well.
2. In a rice cooker, add the rice, water, salt, and vegetable oil. Stir well.
3. In a small bowl, mix together the turmeric powder, ground coriander, ground cumin, ground fennel, ground cinnamon, ground cardamom, ground cloves, and sugar.
4. Add the spice mixture to the rice cooker and stir well.
5. Add the coconut milk to the rice cooker and stir well.
6. Cook the rice according to the rice cooker instructions.
7. Once the rice is cooked, fluff it with a fork and transfer it to a large serving platter.
8. Arrange the fried fish, water spinach, bean sprouts, sambal belacan, fried tempeh, and fried tofu on top of the rice.
9. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: 100°C
Serving size:
- 4 servings
Nutritional information:
- Calories: 700
- Fat: 30g
- Carbohydrates: 80g
- Protein: 30g
Substitutions for ingredients:
- Instead of water spinach, you can use kale or spinach.
- Instead of bean sprouts, you can use shredded carrots or sliced cucumbers.
- Instead of sambal belacan, you can use any chili sauce or hot sauce.
Variations:
- You can use any type of fried fish, such as tilapia or catfish.
- You can add other vegetables, such as broccoli or cauliflower.
- You can add other protein, such as chicken or beef.
Tips and tricks:
- To make the rice more fragrant, you can add pandan leaves or lemongrass to the rice cooker.
- To make the fried fish crispy, coat it with cornstarch before frying.
- To make the sambal belacan spicier, add more chili peppers.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the leftovers for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the Nasi Ambeng with Fried Fish on a large serving platter with all the ingredients arranged neatly.
Garnishes:
- Garnish with sliced red chili peppers and chopped cilantro.
Pairings:
- Serve with a cold glass of iced tea or lemonade.
Suggested side dishes:
- Serve with a side of acar (pickled vegetables) or keropok (crackers).
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir well.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
- Nasi Ambeng is a traditional Javanese dish that is typically served during special occasions and celebrations.
Flavor profiles:
- The Nasi Ambeng has a fragrant and slightly sweet flavor from the coconut milk and spices. The fried fish adds a crispy and savory element to the dish.
Serving suggestions:
- Serve the Nasi Ambeng family-style, with everyone sharing from the same platter.
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Region: Indonesian