Ingredients with Measurements:
- 2 cups of rice
- 2 cups of coconut milk
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 pandan leaves
- 2 lemongrass stalks
- 2 kaffir lime leaves
- 2 tablespoons of vegetable oil
- 2 chicken breasts
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 2 cloves of garlic
- 1 onion
- 1 cucumber
- 1 tomato
- 1 tablespoon of fried shallots
- 1 tablespoon of chopped scallions
Special equipment needed:
- Rice cooker
- Blender or food processor
- Wok or large frying pan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to the rice cooker.
2. Add the coconut milk, salt, sugar, pandan leaves, lemongrass stalks, and kaffir lime leaves to the rice cooker. Stir well.
3. Turn on the rice cooker and cook the rice according to the manufacturer's instructions.
4. While the rice is cooking, prepare the chicken. Cut the chicken into bite-sized pieces and marinate them with turmeric powder, coriander powder, cumin powder, chili powder, garlic, and onion. Let it sit for at least 30 minutes.
5. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes or until cooked through.
6. Slice the cucumber and tomato into thin pieces.
7. Once the rice is done, remove the pandan leaves, lemongrass stalks, and kaffir lime leaves.
8. Serve the rice on a plate and top it with the stir-fried chicken, sliced cucumber, and tomato.
9. Garnish with fried shallots and chopped scallions.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Cook the rice according to the manufacturer's instructions.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- If you can't find pandan leaves, you can omit them.
- If you can't find kaffir lime leaves, you can use lime zest instead.
- You can use any type of oil instead of vegetable oil.
- You can use any type of onion instead of red onion.
Variations:
- You can add vegetables such as carrots, bell peppers, and green beans to the stir-fried chicken.
- You can use beef or shrimp instead of chicken.
- You can add more spices to the chicken marinade to make it spicier.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Use a rice cooker to ensure perfectly cooked rice.
- Marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
- Use a non-stick wok or frying pan to prevent the chicken from sticking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Bogana on a large platter and garnish with additional fried shallots and chopped scallions.
Garnishes:
Fried shallots and chopped scallions.
Pairings:
Serve Nasi Bogana with Coconut Milk with a side of sambal or chili sauce.
Suggested side dishes:
- Indonesian-style fried chicken
- Stir-fried vegetables
- Indonesian-style omelette
Troubleshooting advice:
- If the rice is too dry, add a little bit of water or coconut milk and stir well.
- If the chicken is too dry, add a little bit of oil or chicken broth and stir well.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Nasi Bogana is a traditional Indonesian dish that originated in the island of Java. It is typically served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
Nasi Bogana is a flavorful dish that combines the richness of coconut milk with the aromatic spices of turmeric, coriander, cumin, and chili powder.
Serving suggestions:
Serve Nasi Bogana with Coconut Milk as a main dish for lunch or dinner.
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Region: Indonesian