Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of fennel powder
- 1 teaspoon of chili powder
- 1 cup of coconut milk
- 1 cup of water
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 teaspoon of salt
- 1 eggplant, sliced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Rinse the rice and drain it. In a pot, add the rice, water, and salt. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18-20 minutes or until the rice is tender.
2. In a separate pan, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant.
3. Add the turmeric, coriander, cumin, fennel, and chili powder to the pan. Stir to combine.
4. Pour in the coconut milk, water, tamarind paste, brown sugar, and salt. Stir well and bring to a simmer.
5. Add the cooked rice to the pan and stir until well combined. Cover the pan and let it simmer for 5-10 minutes.
6. Preheat the grill pan or outdoor grill over medium-high heat.
7. Brush the eggplant slices with olive oil and season with salt and pepper.
8. Grill the eggplant slices for 3-4 minutes on each side or until they are tender and have grill marks.
9. Serve the Nasi Ambeng with the grilled eggplant on top.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 13g
Saturated fat: 8g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrate: 53g
Dietary fiber: 3g
Sugar: 8g
Protein: 5g
Substitutions for ingredients:
- Brown sugar can be substituted with palm sugar or honey.
- Tamarind paste can be substituted with lime juice or vinegar.
- Eggplant can be substituted with zucchini or bell peppers.
Variations:
- Add chicken, beef, or shrimp to the Nasi Ambeng for a protein boost.
- Add vegetables such as carrots, green beans, or peas to the Nasi Ambeng for extra nutrition.
- Use different spices such as cardamom, cinnamon, or nutmeg for a different flavor profile.
Tips and tricks:
- Rinse the rice several times before cooking to remove excess starch.
- Use a non-stick pan to prevent the rice from sticking to the bottom.
- Let the Nasi Ambeng simmer for a few minutes to allow the flavors to meld together.
- Brush the eggplant slices with olive oil to prevent them from sticking to the grill.
Storage instructions:
- Store any leftover Nasi Ambeng in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Nasi Ambeng in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Nasi Ambeng in a large platter and arrange the grilled eggplant slices on top.
- Garnish with chopped cilantro or scallions for a pop of color.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Serve with a side of sambal or chili sauce for extra heat.
- Pair with a refreshing cucumber salad or pickled vegetables.
Suggested side dishes:
- Cucumber salad
- Pickled vegetables
- Fried tofu
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk to moisten it.
- If the Nasi Ambeng is too spicy, add more coconut milk or sugar to balance out the heat.
Food safety advice:
- Make sure to cook the rice and eggplant thoroughly to prevent any foodborne illnesses.
Food history:
- Nasi Ambeng is a traditional Indonesian dish that is typically served during special occasions such as weddings or religious ceremonies.
Flavor profiles:
- The Nasi Ambeng has a fragrant and slightly sweet flavor from the coconut milk and spices. The grilled eggplant adds a smoky and savory flavor to the dish.
Serving suggestions:
- Serve the Nasi Ambeng family-style and encourage everyone to dig in and share.
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Region: Indonesian