Ingredients with Measurements:
- 2 cups of white rice
- 2 chicken breasts, cut into small cubes
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- Salt and pepper to taste
- 2 hard-boiled eggs, sliced
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 cup of bean sprouts
- 1 cup of fried shallots
- 1 cup of sambal sauce
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. Rinse the rice and cook it according to the package instructions.
2. In a bowl, mix together the soy sauce, honey, lime juice, coriander, cumin, turmeric powder, salt, and pepper.
3. Add the chicken cubes to the marinade and let it sit for at least 30 minutes.
4. Preheat the grill or grill pan to medium-high heat.
5. Thread the chicken cubes onto skewers and grill them for 8-10 minutes, turning occasionally, until cooked through.
6. Arrange the cooked rice on a plate and top it with the sliced eggs, cucumber, tomato, bean sprouts, fried shallots, and sambal sauce.
7. Serve the grilled chicken skewers on the side.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 15g
Carbohydrates: 80g
Protein: 25g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Beef or tofu can be used instead of chicken.
- Any type of vegetable can be used for the toppings.
Variations:
- Add shrimp or fish to the skewers for a seafood twist.
- Use different types of marinades for the chicken skewers, such as teriyaki or barbecue sauce.
- Add other toppings such as sliced avocado or pickled vegetables.
Tips and tricks:
- Make sure to soak the skewers in water for at least 30 minutes before using them to prevent them from burning.
- Use leftover rice for a quicker preparation time.
- Double the marinade recipe to use as a dipping sauce for the chicken skewers.
Storage instructions:
Leftover rice and chicken skewers can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and chicken skewers in the microwave or oven until heated through.
Presentation ideas:
Arrange the toppings in separate bowls and let your guests assemble their own plates.
Garnishes:
Fresh cilantro or parsley can be used as a garnish.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
- Indonesian-style fried noodles (mie goreng)
- Vegetable curry
- Grilled vegetables
Troubleshooting advice:
- If the chicken skewers are sticking to the grill, brush them with oil before grilling.
- If the rice is too dry, add a splash of water before reheating.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi Campur is a traditional Indonesian dish that translates to "mixed rice." It typically consists of rice topped with various meats, vegetables, and sauces. Sate Ayam, or chicken skewers, is a popular Indonesian street food.
Flavor profiles:
This dish is a combination of sweet, savory, and spicy flavors.
Serving suggestions:
Serve on a large platter for a family-style meal.
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Region: Indonesian