Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of oil
- 4 pieces of mackerel fish
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 2 tomatoes, chopped
- 2 tablespoons of tamarind paste
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 cup of water
- Banana leaves
Special equipment needed:
- Wok or large frying pan
- Steamer
Step-by-step instructions:
1. Rinse the rice and add it to a pot with 2 cups of water and 1 teaspoon of salt. Bring it to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the rice is cooked.
2. In a wok or large frying pan, heat the oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant.
3. Add the sliced red and green chili peppers, and chopped tomatoes. Stir-fry for 2-3 minutes until the vegetables are soft.
4. Add the tamarind paste, sugar, salt, and 1 cup of water. Stir well and let it simmer for 5-10 minutes until the sauce thickens.
5. Add the mackerel fish to the sauce and let it cook for 5-7 minutes until the fish is cooked through.
6. Cut the banana leaves into small squares and use them to wrap the cooked rice into small portions.
7. Serve the rice with the fish and sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 7g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Mackerel fish can be substituted with any other type of fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as eggplant, okra, or green beans to the sauce.
- Use chicken or beef instead of fish.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili peppers according to your preference.
- Make sure the fish is cooked through before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and fish in a steamer or microwave until heated through.
Presentation ideas:
Serve the Nasi Jinggo Ikan Asam Pedas on a banana leaf for an authentic Indonesian touch.
Garnishes:
Garnish with sliced cucumber, lime wedges, and fried shallots.
Pairings:
Serve with a side of Indonesian-style sambal or pickles.
Suggested side dishes:
- Indonesian-style fried chicken
- Gado-gado (Indonesian vegetable salad)
- Tempeh or tofu dishes
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the fish is overcooked, reduce the cooking time.
Food safety advice:
- Make sure the fish is fresh and cooked through before serving.
- Wash your hands and cooking utensils thoroughly before and after handling raw fish.
Food history:
Nasi Jinggo is a popular street food in Bali, Indonesia. It is a small portion of rice wrapped in banana leaves, usually served with spicy toppings such as sambal or fried chicken.
Flavor profiles:
The Nasi Jinggo Ikan Asam Pedas has a tangy and spicy flavor from the tamarind paste and chili peppers.
Serving suggestions:
Serve the Nasi Jinggo Ikan Asam Pedas as a main dish for lunch or dinner.
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Region: Indonesian