Ingredients with Measurements:
- 1 cup of rice
- 1 can of sardines in tomato sauce
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 shallot, sliced
- 1 red chili, sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of fried shallots
- 1 tablespoon of sliced scallions
Special equipment needed:
- Rice cooker
- Frying pan
Step-by-step instructions:
1. Rinse the rice and cook it in a rice cooker according to the manufacturer's instructions.
2. While the rice is cooking, heat the vegetable oil in a frying pan over medium heat.
3. Add the minced garlic, sliced shallot, and sliced red chili to the frying pan and sauté until fragrant.
4. Add the can of sardines in tomato sauce to the frying pan and stir until well combined.
5. Add the salt, sugar, and soy sauce to the frying pan and stir until the sauce thickens.
6. Once the rice is cooked, divide it into four portions and place each portion on a small piece of banana leaf.
7. Top each portion of rice with the sardine mixture.
8. Garnish with fried shallots and sliced scallions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 2g
Cholesterol: 20mg
Sodium: 800mg
Total carbohydrate: 35g
Dietary fiber: 1g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- Sardines in tomato sauce can be substituted with any canned fish or meat of your choice.
- Red chili can be substituted with any chili pepper of your choice.
- Fried shallots can be substituted with sliced onions.
Variations:
- Add vegetables such as chopped carrots, green beans, or peas to the sardine mixture for a more nutritious meal.
- Use different types of canned fish or meat to create different flavor profiles.
Tips and tricks:
- Use fresh banana leaves for a more authentic presentation.
- Add a squeeze of lime juice to the sardine mixture for a tangy flavor.
- Serve with a side of sambal for an extra kick of spice.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve on a small plate with a piece of banana leaf underneath for an authentic Indonesian presentation.
Garnishes:
Fried shallots and sliced scallions
Pairings:
- Serve with a side of sambal for an extra kick of spice.
- Pair with a cold glass of iced tea or lemonade.
Suggested side dishes:
- Fried tempeh or tofu
- Steamed vegetables
- Pickled vegetables
Troubleshooting advice:
- If the sardine mixture is too thick, add a splash of water to thin it out.
- If the rice is too dry, add a splash of water to moisten it.
Food safety advice:
- Make sure to cook the rice and sardine mixture to a safe temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi Jinggo is a popular street food in Bali, Indonesia. It is typically served in small portions wrapped in banana leaves and topped with various toppings such as fried chicken, shredded coconut, or sardines.
Flavor profiles:
Salty, sweet, and spicy
Serving suggestions:
Serve on a small plate with a side of sambal and a cold glass of iced tea or lemonade.
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Region: Indonesian