Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 can of sardines in tomato sauce
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 red chili peppers, sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 2 cups of water
Special equipment needed:
- Rice cooker
- Large skillet
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer until the water runs clear. Add the rice and 2 cups of water to the rice cooker and cook according to the manufacturer's instructions.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and sliced red chili peppers. Cook until the onion is translucent, about 5 minutes.
3. Add the can of sardines in tomato sauce to the skillet and stir to combine. Add the tamarind paste, brown sugar, and salt. Stir to combine.
4. Add 2 cups of water to the skillet and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
5. Serve the Nasi Gurih Ikan Asam Pedas over the cooked rice.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Skillet: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 60g
Protein: 15g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Sardines in tomato sauce can be substituted with any canned fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as carrots, bell peppers, and green beans to the skillet.
- Use different types of fish such as mackerel or tuna.
Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch.
- Use a non-stick skillet to prevent the fish from sticking to the bottom.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Store the leftover Nasi Gurih Ikan Asam Pedas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Nasi Gurih Ikan Asam Pedas in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Gurih Ikan Asam Pedas in a bowl with a side of sliced cucumbers and a wedge of lime.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Pair with a cold glass of iced tea or a refreshing limeade.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a simple green salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff with a fork.
- If the fish is too salty, add a squeeze of lime juice.
Food safety advice:
- Make sure to cook the fish and rice thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Nasi Gurih Ikan Asam Pedas is a traditional Indonesian dish that originated in Sumatra. It is a popular dish in Malaysia and Singapore as well.
Flavor profiles:
Nasi Gurih Ikan Asam Pedas is a sweet and sour dish with a spicy kick from the chili peppers.
Serving suggestions:
Serve the Nasi Gurih Ikan Asam Pedas as a main dish for lunch or dinner.
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Region: Indonesian