Ingredients with Measurements:
- 2 cups of rice
- 2 1/2 cups of water
- 2 bay leaves
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of ginger powder
- 1/2 teaspoon of lemongrass powder
- 1/2 teaspoon of galangal powder
- 1/2 teaspoon of shrimp paste
- 1/2 cup of coconut milk
- 1/2 cup of water
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of ginger powder
- 1/2 teaspoon of lemongrass powder
- 1/2 teaspoon of galangal powder
- 1/2 teaspoon of shrimp paste
- 1/2 cup of diced chicken
- 1/2 cup of diced potatoes
- 1/2 cup of diced carrots
- 1/2 cup of diced green beans
- 1/2 cup of diced eggplants
- 1/2 cup of diced tofu
- 1/2 cup of diced tempeh
- 1/2 cup of diced mushrooms
- 1/2 cup of diced onions
- 1/2 cup of diced tomatoes
- 1/2 cup of diced bell peppers
- 1/2 cup of diced scallions
- 1/2 cup of diced cilantro
Special equipment needed:
- Rice cooker
- Large pot
- Skillet
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.
2. Add 2 1/2 cups of water, 2 bay leaves, 1/2 teaspoon of salt, and 1/2 teaspoon of sugar to the rice cooker. Stir well.
3. In a small bowl, mix together 1/2 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of ginger powder, 1/2 teaspoon of lemongrass powder, 1/2 teaspoon of galangal powder, and 1/2 teaspoon of shrimp paste.
4. In a skillet, heat up 1/2 cup of coconut milk and 1/2 cup of water over medium heat.
5. Add the spice mixture to the skillet and stir well.
6. Add 1/2 teaspoon of salt and 1/2 teaspoon of sugar to the skillet. Stir well.
7. Add 1/2 cup of diced chicken, 1/2 cup of diced potatoes, 1/2 cup of diced carrots, 1/2 cup of diced green beans, 1/2 cup of diced eggplants, 1/2 cup of diced tofu, 1/2 cup of diced tempeh, 1/2 cup of diced mushrooms, 1/2 cup of diced onions, 1/2 cup of diced tomatoes, and 1/2 cup of diced bell peppers to the skillet. Stir well.
8. Cover the skillet and let it simmer for 10-15 minutes or until the vegetables are tender.
9. Once the rice is cooked, fluff it with a fork and transfer it to a serving dish.
10. Spoon the coconut milk curry over the rice.
11. Garnish with diced scallions and cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: automatic
- Skillet: medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 12g
- Carbohydrates: 60g
- Protein: 15g
Substitutions for ingredients:
- Chicken: beef, pork, shrimp, or tofu
- Potatoes: sweet potatoes or yams
- Carrots: parsnips or turnips
- Green beans: snow peas or snap peas
- Eggplants: zucchini or squash
- Tofu: tempeh or seitan
- Mushrooms: shiitake or oyster mushrooms
- Bell peppers: jalapenos or serranos
- Scallions: chives or shallots
- Cilantro: parsley or basil
Variations:
- Add more or less chili powder to adjust the spiciness level.
- Use different vegetables or proteins to customize the dish to your liking.
- Add more coconut milk for a creamier curry.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Use a rice cooker for easy and consistent results.
- Use fresh or frozen vegetables for the best flavor and texture.
- Adjust the seasoning to your taste preferences.
Storage instructions:
- Store any leftover rice and curry separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice and curry separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rice and curry in separate bowls for a customizable meal.
- Garnish with fresh herbs or sliced chili peppers for a pop of color.
Garnishes:
- Diced scallions
- Chopped cilantro
- Sliced chili peppers
Pairings:
- Serve with a side of steamed vegetables or a salad for a balanced meal.
- Pair with a refreshing drink like iced tea or lemonade.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Mixed greens salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff with a fork.
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the chicken and vegetables thoroughly to prevent foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Nasi Jamblang is a traditional Indonesian rice dish that originated in the Cirebon region of West Java.
- The dish is named after the village of Jamblang, where it was first created.
- The dish is typically served with a variety of side dishes and toppings, such as fried chicken, tofu, and tempeh.
Flavor profiles:
- The rice is fragrant and slightly sweet from the addition of bay leaves and sugar.
- The curry is rich and creamy from the coconut milk, with a complex blend of spices and vegetables.
Serving suggestions:
- Serve the dish family-style, with the rice and curry in separate bowls and a variety of toppings and side dishes on the table.
- Pair with a spicy sambal or chili sauce for extra heat.
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Region: Indonesian