Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of corn kernels
- 1 tablespoon of vegetable oil
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of turmeric powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of peanut butter
- 1/2 cup of water
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1 tablespoon of brown sugar
- 1/4 teaspoon of chili flakes
- 1/4 cup of chopped peanuts
- 2 tablespoons of chopped cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat. Add the onion and garlic and cook until softened, about 2 minutes.
2. Add the coriander, cumin, turmeric, salt, and black pepper to the pan and cook for another minute.
3. Add the corn kernels to the pan and cook for 5 minutes, stirring occasionally.
4. In a separate bowl, whisk together the peanut butter, water, soy sauce, lime juice, brown sugar, and chili flakes until smooth.
5. Add the peanut butter mixture to the pan with the corn and stir until well combined.
6. Add the cooked rice to the pan and stir until the rice is coated with the peanut sauce.
7. Serve the Nasi Jagung Bumbu Kacang in bowls, topped with chopped peanuts and cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 550
- Fat: 25g
- Carbohydrates: 70g
- Protein: 16g
- Fiber: 7g
Substitutions for ingredients:
- Corn kernels: You can use frozen or canned corn instead of fresh corn.
- Peanut butter: You can use almond butter or cashew butter instead of peanut butter.
- Soy sauce: You can use tamari or coconut aminos instead of soy sauce.
- Lime juice: You can use lemon juice instead of lime juice.
- Brown sugar: You can use honey or maple syrup instead of brown sugar.
- Chili flakes: You can use red pepper flakes or cayenne pepper instead of chili flakes.
- Chopped peanuts: You can use cashews or almonds instead of peanuts.
- Chopped cilantro: You can use parsley or basil instead of cilantro.
Variations:
- Add cooked chicken or shrimp to the Nasi Jagung Bumbu Kacang for extra protein.
- Use quinoa or brown rice instead of white rice for a healthier option.
- Add diced bell peppers or carrots to the pan with the onion and garlic for extra vegetables.
Tips and tricks:
- Make sure to whisk the peanut butter mixture until it is smooth to ensure a creamy sauce.
- Use leftover rice for this recipe to save time.
- You can make the peanut butter sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store any leftover Nasi Jagung Bumbu Kacang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Nasi Jagung Bumbu Kacang in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Nasi Jagung Bumbu Kacang in bowls with a sprinkle of chopped peanuts and cilantro on top.
Garnishes:
- Chopped peanuts and cilantro
Pairings:
- Serve the Nasi Jagung Bumbu Kacang with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Green salad with a simple vinaigrette
Troubleshooting advice:
- If the peanut butter sauce is too thick, add more water until it reaches your desired consistency.
Food safety advice:
- Make sure to cook the corn kernels until they are fully cooked to avoid any potential foodborne illnesses.
Food history:
- Nasi Jagung Bumbu Kacang is a traditional Indonesian dish that is typically made with rice, corn, and a peanut sauce.
Flavor profiles:
- The Nasi Jagung Bumbu Kacang has a creamy and nutty flavor from the peanut butter sauce, with a hint of spice from the chili flakes.
Serving suggestions:
- Serve the Nasi Jagung Bumbu Kacang as a main dish for lunch or dinner.
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Region: Indonesian