Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 4 chicken thighs, boneless and skinless
- 2 teaspoons of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of roasted peanuts, finely chopped
- 1/2 cup of coconut milk
- 2 tablespoons of soy sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1/2 teaspoon of chili flakes
- 1/4 cup of water
- 1/4 cup of vegetable oil
- 4 hard-boiled eggs, peeled and halved
- 2 cucumbers, sliced
- 1 small bunch of cilantro, chopped
- 1 small bunch of scallions, chopped
Special equipment needed:
- Rice cooker
- Blender or food processor
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. Add 2 cups of water and 1 teaspoon of salt. Cook the rice according to the manufacturer's instructions.
2. In a bowl, mix together the turmeric powder, coriander powder, cumin powder, garlic powder, salt, and black pepper. Rub the chicken thighs with the spice mixture.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
4. In a blender or food processor, combine the roasted peanuts, coconut milk, soy sauce, tamarind paste, brown sugar, chili flakes, and 1/4 cup of water. Blend until smooth.
5. In the same skillet used to cook the chicken, heat 1/4 cup of vegetable oil over medium heat. Add the peanut sauce and cook for 2-3 minutes, or until heated through.
6. To assemble the Nasi Bogana, divide the cooked rice among four bowls. Top each bowl with sliced chicken, hard-boiled egg halves, sliced cucumbers, chopped cilantro, and chopped scallions. Drizzle the peanut sauce over the top of each bowl.
7. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Cook the rice according to the manufacturer's instructions. Cook the chicken over medium-high heat and the peanut sauce over medium heat.
Serving size:
This recipe serves four people.
Nutritional information:
Calories per serving: 700
Fat: 38g
Carbohydrates: 57g
Protein: 32g
Sodium: 1360mg
Sugar: 10g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of rice instead of jasmine rice.
- You can use bone-in chicken thighs instead of boneless and skinless chicken thighs.
- You can use almond butter instead of roasted peanuts.
- You can use honey instead of brown sugar.
Variations:
- You can add sliced bell peppers, carrots, or snow peas to the Nasi Bogana.
- You can use shrimp or tofu instead of chicken.
- You can add a squeeze of lime juice to the peanut sauce for extra tanginess.
Tips and tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- Let the chicken rest for a few minutes before slicing it to keep the juices inside.
- You can make the peanut sauce ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
Store any leftover Nasi Bogana in an airtight container in the refrigerator for up to three days.
Reheating instructions:
To reheat the Nasi Bogana, microwave it for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Nasi Bogana in individual bowls topped with the sliced chicken, hard-boiled egg halves, sliced cucumbers, chopped cilantro, and chopped scallions. Drizzle the peanut sauce over the top of each bowl.
Garnishes:
Garnish each bowl with a sprinkle of chopped peanuts and a lime wedge.
Pairings:
Serve the Nasi Bogana with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the peanut sauce is too thick, add a little more water to thin it out.
- If the chicken is sticking to the skillet, add a little more oil to the pan.
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 Bogana is a traditional Indonesian dish that originated in the city of Surabaya. It is typically served with a variety of toppings, including chicken, hard-boiled eggs, and peanut sauce.
Flavor profiles:
This dish is savory, slightly sweet, and nutty, with a hint of spice from the chili flakes.
Serving suggestions:
Serve the Nasi Bogana with a cold drink, such as iced tea or a fruit smoothie.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian