Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 chicken breast
- 2 tablespoons of vegetable oil
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 tablespoon of chili powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 4 pandan leaves
- 4 banana leaves
Special Equipment Needed:
- Grill or oven
- Aluminum foil
Step-by-Step Instructions:
1. Rinse the rice and cook it with water in a rice cooker or pot until it's done.
2. Cut the chicken breast into small pieces and marinate it with turmeric powder, coriander powder, cumin powder, chili powder, salt, and sugar for at least 30 minutes.
3. Heat the vegetable oil in a pan and sauté the garlic and onion until fragrant.
4. Add the marinated chicken and cook until it's browned and cooked through.
5. Add the bruised lemongrass, kaffir lime leaves, and pandan leaves to the chicken and cook for another 5 minutes.
6. Preheat the grill or oven to 350°F.
7. Take a piece of banana leaf and place a scoop of cooked rice on it.
8. Add a spoonful of the chicken mixture on top of the rice.
9. Wrap the banana leaf tightly around the rice and chicken to form a packet.
10. Repeat the process with the remaining rice and chicken mixture.
11. Wrap each packet with aluminum foil.
12. Grill or bake the packets for 10-15 minutes until the banana leaves are charred and the rice is heated through.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Grill or oven: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 60g
Protein: 18g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Kaffir lime leaves and pandan leaves can be substituted with lime zest and vanilla extract respectively.
Variations:
- Add vegetables such as carrots, peas, and corn to the chicken mixture for a more colorful and nutritious dish.
- Use different spices such as ginger, cardamom, and cinnamon for a different flavor profile.
Tips and Tricks:
- Use fresh banana leaves for the best flavor and aroma.
- Make sure to wrap the banana leaf packets tightly to prevent the rice from falling out.
- If using an oven, place the packets on a baking sheet to prevent them from sticking to the oven rack.
Storage Instructions:
Leftover packets can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the packets in the oven or microwave until heated through.
Presentation Ideas:
Serve the packets on a platter with extra banana leaves for decoration.
Garnishes:
Garnish with chopped scallions and cilantro for added flavor and color.
Pairings:
Serve with a side of sambal or cucumber salad for a refreshing contrast.
Suggested Side Dishes:
- Acar (pickled vegetables)
- Fried tempeh
- Grilled eggplant
Troubleshooting Advice:
- If the banana leaves are too tough to wrap, soften them by steaming them for a few minutes.
- If the rice is too dry, add a splash of water or coconut milk to moisten it.
Food Safety Advice:
- Make sure to wash the banana leaves thoroughly before using them.
- Cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
Food History:
Nasi bakar is a traditional Indonesian dish that originated in Java. It's typically made with rice and various fillings such as chicken, fish, or vegetables, wrapped in banana leaves and grilled over charcoal.
Flavor Profiles:
This dish has a fragrant and spicy flavor profile with hints of lemongrass, kaffir lime, and pandan.
Serving Suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Malaysian