Ingredients with Measurements:
- 2 cups of jasmine 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 fennel seeds
- 1 tablespoon of black peppercorns
- 1 tablespoon of dried chili flakes
- 4 cloves of garlic, minced
- 1 onion, chopped
- 1 can of coconut milk
- 1 tablespoon of tamarind paste
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 4 chicken thighs
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 bunch of long beans, trimmed
- 1 bunch of banana leaves
Special equipment needed:
- Grill or grill pan
- Rice cooker or pot with lid
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. Rinse the rice and add it to the rice cooker or pot. Add water, salt, and vegetable oil. Cook the rice according to the instructions.
2. In a mortar and pestle or spice grinder, grind the turmeric powder, ground coriander, ground cumin, fennel seeds, black peppercorns, dried chili flakes, garlic, and onion until it forms a paste.
3. Heat a pan over medium heat and add the spice paste. Cook for 2-3 minutes until fragrant.
4. Add the coconut milk, tamarind paste, sugar, and salt. Stir well and let it simmer for 5 minutes.
5. Preheat the grill or grill pan over medium-high heat.
6. Rub the chicken thighs with vegetable oil, salt, and black pepper.
7. Grill the chicken for 5-6 minutes on each side until it's cooked through.
8. Arrange the rice, chicken, cucumber, tomato, and long beans on a large platter lined with banana leaves.
9. Serve the chicken and rice with the spicy coconut sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Rice cooker or pot: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 600
- Fat: 32g
- Carbohydrates: 55g
- Protein: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Long beans can be substituted with green beans or snap peas.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add boiled eggs, fried tofu, or tempeh to the platter.
- Use different types of vegetables such as carrots, bell peppers, or cabbage.
- Add more chili flakes or fresh chili peppers for a spicier sauce.
Tips and tricks:
- Use fresh spices for the best flavor.
- Soak the banana leaves in warm water for 10 minutes before using them to make them more pliable.
- Rub the chicken with vegetable oil to prevent it from sticking to the grill.
Storage instructions:
- Store the leftover rice, chicken, and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice and chicken in the microwave or oven until heated through. Reheat the sauce on the stove over low heat, stirring occasionally.
Presentation ideas:
- Arrange the platter with the rice in the center and the chicken and vegetables around it.
- Garnish with fresh herbs such as cilantro or parsley.
Garnishes:
- Fresh herbs such as cilantro or parsley.
Pairings:
- Serve with a side of sambal or chili sauce for extra heat.
- Pair with a cold beer or iced tea.
Suggested side dishes:
- Acar (pickled vegetables)
- Sambal goreng (spicy fried tempeh and tofu)
- Sayur lodeh (vegetable curry)
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir well.
- If the chicken is sticking to the grill, brush it with more vegetable oil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
- Nasi Ambeng is a traditional Javanese dish that is usually served during special occasions such as weddings or religious ceremonies.
Flavor profiles:
- The dish has a fragrant and spicy flavor from the turmeric, coriander, cumin, and chili flakes. The coconut sauce adds a creamy and slightly sour taste.
Serving suggestions:
- Serve the dish family-style on a large platter for a communal dining experience.
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Region: Indonesian