Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1 tablespoon of salt
- 1 tablespoon of vegetable oil
- 1 pound of chicken thighs
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 can of coconut milk
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 cucumber, sliced
- 1 carrot, sliced
- 1 cup of bean sprouts
- 1 cup of fried tempeh
- 1 cup of fried tofu
- 2 plantains, sliced
- Vegetable oil for frying
Special equipment needed:
- Rice cooker
- Large frying pan
- Small saucepan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Rinse the rice and add it to the rice cooker with 2 cups of water, 1 tablespoon of salt, and 1 tablespoon of vegetable oil. Cook the rice according to the rice cooker's instructions.
2. Cut the chicken thighs into bite-sized pieces and season them with turmeric powder, coriander powder, cumin powder, garlic powder, onion powder, and salt.
3. Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
4. In a small saucepan, combine the coconut milk, tamarind paste, and brown sugar. Heat over low heat until the sugar has dissolved.
5. Add the coconut milk mixture to the frying pan with the chicken. Reduce the heat to low and simmer for 10 minutes.
6. While the chicken is simmering, fry the plantains. Heat vegetable oil in a frying pan over medium-high heat. Add the sliced plantains and fry until golden brown, about 2-3 minutes per side. Use a slotted spoon to remove the plantains from the oil and place them on a paper towel-lined plate to drain.
7. Once the chicken is done simmering, arrange the rice, chicken, cucumber, carrot, bean sprouts, fried tempeh, fried tofu, and fried plantains on a large serving platter.
8. Serve the nasi ambeng with the coconut milk sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: Follow the instructions of the rice cooker
Frying pan: Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 60g
Protein: 25g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or beef
- Tamarind paste can be substituted with lime juice
- Fried tempeh and tofu can be substituted with any other protein of your choice
Variations:
- Add hard-boiled eggs to the platter
- Use different vegetables such as bell peppers, cabbage, or tomatoes
- Add sambal or chili sauce for extra spice
Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch
- Use a slotted spoon to remove the chicken from the frying pan to prevent excess oil from getting on the platter
- Fry the plantains in small batches to prevent overcrowding in the frying pan
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the nasi ambeng in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Arrange the nasi ambeng on a large serving platter and garnish with fresh herbs such as cilantro or parsley.
Garnishes:
Fresh herbs such as cilantro or parsley
Pairings:
Serve the nasi ambeng with a refreshing drink such as iced tea or lemonade.
Suggested side dishes:
- Indonesian-style fried noodles
- Grilled vegetables
- Steamed dumplings
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff it with a fork.
- If the chicken is not cooked through, continue simmering until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F 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 Indonesian dish that is typically served during special occasions such as weddings or religious ceremonies.
Flavor profiles:
Nasi ambeng is a flavorful dish that combines savory and sweet flavors. The chicken is seasoned with aromatic spices and simmered in a sweet and tangy coconut milk sauce.
Serving suggestions:
Serve the nasi ambeng family-style on a large platter for everyone to share.
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Region: Indonesian