Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 4 chicken thighs, cut into bite-sized pieces
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 tablespoon of chili powder
- 1 tablespoon of vegetable oil
- 1 can of coconut milk
- 1 cup of water
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 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
- 1 cup of spicy sambal (recipe below)
Special equipment needed:
- Rice cooker
- Large wok or frying pan
- Blender
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Add the rice, water, salt, and vegetable oil to the rice cooker and cook according to the manufacturer's instructions.
2. In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the turmeric powder, coriander powder, cumin powder, and chili powder to the chicken and stir to combine.
4. Add the coconut milk, water, salt, and sugar to the chicken and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened.
5. Arrange the cooked rice, chicken, cucumber, carrot, bean sprouts, fried tempeh, fried tofu, fried anchovies, fried peanuts, and spicy sambal on a large serving platter.
6. Serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Cook the rice according to the manufacturer's instructions.
Cook the chicken over medium-high heat and simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 600
Total fat: 30g
Saturated fat: 14g
Cholesterol: 90mg
Sodium: 2000mg
Total carbohydrate: 50g
Dietary fiber: 5g
Total sugars: 5g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Tempeh and tofu can be substituted with any protein of your choice.
- Anchovies can be substituted with fried fish or shrimp.
Variations:
- Add boiled eggs or fried chicken wings to the platter.
- Use different types of vegetables, such as blanched broccoli or sautéed mushrooms.
- Add a dollop of yogurt or sour cream to the platter.
Tips and tricks:
- Make the spicy sambal ahead of time to save time.
- Use leftover rice for this recipe.
- Fry the tempeh, tofu, and anchovies ahead of time and store in an airtight container until ready to use.
Storage instructions:
Store any leftover chicken and rice in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the ingredients in a circular pattern on the platter, starting with the rice in the center and working your way outwards.
Garnishes:
Garnish the platter with fresh cilantro or chopped scallions.
Pairings:
Serve this dish with a cold glass of iced tea or a refreshing cucumber salad.
Suggested side dishes:
Serve this dish with a side of steamed vegetables or a bowl of miso soup.
Troubleshooting advice:
- If the chicken sauce is too thin, simmer it for a few more minutes until it thickens.
- If the rice is too dry, add a splash of water and stir to combine.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F 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:
This dish is savory, spicy, and slightly sweet.
Serving suggestions:
Serve this dish family-style on a large platter for everyone to share.
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Region: Indonesian