Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 2 bay leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of turmeric powder
- 2 tablespoons of vegetable oil
- 1 cup of fried tempeh
- 1 cup of fried tofu
- 1 cup of boiled eggs
- 1 cup of fried chicken
- 1 cup of stir-fried long beans
- 1 cup of stir-fried spinach
- 1 cup of sliced cucumber
- 1 cup of sliced tomatoes
- 1 cup of sliced shallots
- 1 cup of sliced red chili peppers
- 1 cup of sliced green chili peppers
- 1/2 cup of tamarind juice
- 1 tablespoon of palm sugar
- Salt to taste
Special equipment needed:
- Rice cooker
- Wok or frying pan
- Blender or food processor
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker.
2. Add water, bay leaves, salt, sugar, turmeric powder, and vegetable oil to the rice cooker. Stir well.
3. Turn on the rice cooker and let the rice cook until it's done.
4. While the rice is cooking, prepare the sambal. Blend shallots, red chili peppers, green chili peppers, tamarind juice, palm sugar, and salt in a blender or food processor until smooth.
5. Heat up a wok or frying pan over medium-high heat. Add a little bit of oil and fry tempeh, tofu, chicken, long beans, and spinach separately until they're crispy and cooked through.
6. Once the rice is done, transfer it to a large serving plate. Arrange the fried tempeh, tofu, chicken, long beans, spinach, boiled eggs, sliced cucumber, and sliced tomatoes on top of the rice.
7. Serve the sambal on the side.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Rice cooker: automatic
Wok or frying pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 20g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- You can substitute the fried tempeh and tofu with any other protein of your choice.
- You can substitute the long beans and spinach with any other vegetables of your choice.
- You can substitute the tamarind juice with lime juice.
Variations:
- You can add other toppings such as fried shallots, shredded chicken, or beef rendang.
- You can make the sambal spicier by adding more chili peppers.
Tips and tricks:
- Rinse the rice well to remove excess starch.
- Use a non-stick wok or frying pan to prevent the ingredients from sticking.
- Make sure the sambal is well-blended to get a smooth texture.
Storage instructions:
- Store the leftover rice and toppings separately in airtight containers.
- Keep them in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice and toppings separately in the microwave or on the stovetop.
- Add a little bit of water or oil to prevent them from drying out.
Presentation ideas:
- Serve the nasi jamblang on a large banana leaf for an authentic touch.
- Arrange the toppings in a colorful and attractive way.
Garnishes:
- Garnish the nasi jamblang with chopped cilantro or parsley.
Pairings:
- Serve the nasi jamblang with a refreshing drink such as iced tea or coconut water.
Suggested side dishes:
- Serve the nasi jamblang with a side of pickles or crackers.
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir well.
- If the sambal is too thick, add more tamarind juice or water.
Food safety advice:
- Make sure the ingredients are cooked through before serving.
- Store the leftovers in the refrigerator and consume them within 3 days.
Food history:
- Nasi jamblang is a traditional rice dish from West Java, Indonesia.
- It's named after the town of Jamblang where it originated.
Flavor profiles:
- Nasi jamblang is a savory and slightly sweet dish with a hint of turmeric.
- The sambal is spicy, tangy, and sweet.
Serving suggestions:
- Serve the nasi jamblang family-style on a large platter.
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Region: Indonesian