Ingredients with Measurements:
- 2 cups of jasmine rice
- 3 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 2 shallots, thinly sliced
- 2 red chilies, thinly sliced
- 1 teaspoon of tamarind paste
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of regular soy sauce
- 1 tablespoon of palm sugar
- 4 pieces of chicken thighs
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 bunch of lettuce
Special equipment needed:
- Grill pan
- Rice cooker
Step-by-step instructions:
1. Rinse the rice with water until the water runs clear. Add the rice, water, and salt to the rice cooker and cook according to the manufacturer's instructions.
2. Heat the vegetable oil in a pan over medium heat. Add the garlic, shallots, and red chilies and sauté until fragrant.
3. Add the tamarind paste, sweet soy sauce, regular soy sauce, and palm sugar to the pan. Stir until the sugar has dissolved and the sauce has thickened.
4. Add the cooked rice to the pan and stir until the rice is coated with the sauce. Keep the rice warm.
5. Preheat a grill pan over medium-high heat. Rub the chicken thighs with vegetable oil and season with salt and pepper.
6. Grill the chicken thighs for 5-7 minutes on each side or until cooked through.
7. Serve the Nasi Jamblang with Grilled Chicken with sliced cucumber, tomato, and lettuce.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Grill pan: Medium-high heat
Rice cooker: Follow manufacturer's instructions
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 12g
Carbohydrates per serving: 60g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian option.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add vegetables such as carrots, green beans, or bell peppers to the Nasi Jamblang.
- Use different types of meat such as beef or pork instead of chicken.
Tips and tricks:
- Rinse the rice with water until the water runs clear to remove excess starch.
- Use a rice cooker to ensure perfectly cooked rice every time.
- Marinate the chicken thighs in the sauce for a few hours before grilling for extra flavor.
Storage instructions:
Store leftover Nasi Jamblang with Grilled Chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Nasi Jamblang with Grilled Chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Jamblang with Grilled Chicken on a large platter with the sliced cucumber, tomato, and lettuce arranged around the rice and chicken.
Garnishes:
Garnish the Nasi Jamblang with Grilled Chicken with chopped cilantro or green onions.
Pairings:
Serve the Nasi Jamblang with Grilled Chicken with a cold glass of iced tea or a refreshing fruit salad.
Suggested side dishes:
Serve the Nasi Jamblang with Grilled Chicken with a side of Indonesian-style fried noodles or crispy fried tofu.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken thighs are sticking to the grill pan, brush the pan with oil before grilling.
Food safety advice:
- Make sure the chicken thighs are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Store leftover Nasi Jamblang with Grilled Chicken in the refrigerator within 2 hours of cooking.
Food history:
Nasi Jamblang is a traditional Indonesian dish from the Cirebon region. It is typically served with a variety of side dishes and is known for its flavorful sauce.
Flavor profiles:
The Nasi Jamblang with Grilled Chicken has a sweet and savory flavor with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve the Nasi Jamblang with Grilled Chicken family-style on a large platter for a fun and interactive meal.
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Region: Indonesian