Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 1 tsp of salt
- 1 tsp of sugar
- 1 lb of tempeh, sliced
- 1 cup of all-purpose flour
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of salt
- 1/2 tsp of black pepper
- Vegetable oil for frying
- 2 cups of water for soaking tempeh
- 1/2 cup of sliced scallions for garnish
Special equipment needed:
- Large pot with lid
- Deep-fryer or large skillet
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice.
2. In a large pot, combine the rice, water, coconut milk, bay leaves, lemongrass, salt, and sugar. Stir well.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
4. Simmer the rice for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
5. While the rice is cooking, prepare the tempeh. In a shallow dish, whisk together the flour, garlic powder, onion powder, salt, and black pepper.
6. Soak the sliced tempeh in water for 5 minutes to remove any bitterness. Drain the tempeh and pat dry with paper towels.
7. Heat the vegetable oil in a deep-fryer or large skillet over medium-high heat.
8. Dredge the tempeh slices in the flour mixture, shaking off any excess.
9. Fry the tempeh slices in the hot oil until golden brown and crispy, about 3-4 minutes per side.
10. Use a slotted spoon to transfer the fried tempeh to a plate lined with paper towels to drain excess oil.
11. Once the rice is done, remove the bay leaves and lemongrass stalks. Fluff the rice with a fork.
12. Serve the nasi gandul with the fried tempeh on top and garnish with sliced scallions.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for frying tempeh
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 20g
Carbohydrates: 60g
Protein: 20g
Sodium: 800mg
Sugar: 4g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken or vegetable broth can be used instead of water.
- Soy sauce or tamari can be used instead of salt.
- Any type of protein can be used instead of tempeh, such as chicken, beef, or tofu.
Variations:
- Add vegetables such as carrots, peas, or green beans to the rice for a more nutritious meal.
- Use different spices such as turmeric or cumin to add more flavor to the rice.
- Serve with a spicy sambal sauce for extra heat.
Tips and tricks:
- Be sure to soak the tempeh in water before frying to remove any bitterness.
- Use a slotted spoon to transfer the fried tempeh to a plate lined with paper towels to drain excess oil.
- Fluff the rice with a fork before serving to prevent clumping.
Storage instructions:
Leftover nasi gandul can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the nasi gandul for 1-2 minutes or until heated through. Alternatively, reheat in a skillet over medium heat with a splash of water.
Presentation ideas:
Serve the nasi gandul in a large bowl with the fried tempeh on top and garnished with sliced scallions.
Garnishes:
Sliced scallions
Pairings:
- Serve with a side of stir-fried vegetables such as bok choy or broccoli.
- Pair with a refreshing cucumber salad.
Suggested side dishes:
Stir-fried vegetables or cucumber salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir well.
- If the tempeh is not crispy, increase the heat of the oil or fry for a longer period of time.
Food safety advice:
- Be sure to cook the rice and tempeh to the appropriate temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi gandul is a traditional Indonesian dish made with coconut milk and spices. It is commonly served with fried tempeh or other proteins.
Flavor profiles:
Nasi gandul has a creamy and slightly sweet flavor from the coconut milk, with hints of lemongrass and bay leaves. The fried tempeh adds a crispy and savory contrast.
Serving suggestions:
Serve nasi gandul as a main dish for lunch or dinner.
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Region: Indonesian