Ingredients with Measurements:
- 1 cup of rice
- 1 cup of water
- 1/2 teaspoon of salt
- 10 small shrimps, peeled and deveined
- 1 tablespoon of vegetable oil
- 1/4 cup of grated coconut
- 1/4 teaspoon of salt
- 2 tablespoons of chopped shallots
- 1 tablespoon of chopped garlic
- 3 red chili peppers, sliced
- 3 green chili peppers, sliced
- 1/2 teaspoon of shrimp paste
- 1 tablespoon of lime juice
Special equipment needed:
- Rice cooker
- Small frying pan
- Mortar and pestle
Step-by-step instructions:
1. Rinse the rice and add it to the rice cooker with 1 cup of water and 1/2 teaspoon of salt. Cook the rice according to the rice cooker's instructions.
2. In a small frying pan, heat the vegetable oil over medium heat. Add the peeled and deveined shrimps and cook until they turn pink and are cooked through. Set aside.
3. In the same frying pan, toast the grated coconut with 1/4 teaspoon of salt until it turns golden brown. Set aside.
4. In a mortar and pestle, pound the chopped shallots, chopped garlic, sliced red chili peppers, sliced green chili peppers, and shrimp paste until it becomes a paste.
5. In a small bowl, mix the pounded paste with lime juice to make the sambal matah.
6. To serve, place a small portion of rice on a piece of banana leaf. Top with the cooked shrimps, toasted grated coconut, and sambal matah.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Rice cooker: Follow the manufacturer's instructions
Frying pan: Medium heat
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 370
Fat: 15g
Carbohydrates: 48g
Protein: 11g
Sodium: 660mg
Sugar: 1g
Substitutions for ingredients:
- Shrimps can be substituted with chicken, beef, or tofu.
- Grated coconut can be substituted with desiccated coconut.
- Red and green chili peppers can be substituted with any chili peppers of your choice.
Variations:
- Add sliced cucumber and tomato as a side dish.
- Use different types of sambal, such as sambal bajak or sambal terasi.
Tips and tricks:
- Use freshly squeezed lime juice for the sambal matah.
- Use a non-stick frying pan to toast the grated coconut.
- Use a spoon to mix the sambal matah to avoid staining your hands with chili peppers.
Storage instructions:
Store the leftover rice and toppings separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the rice in the microwave or on the stove. Reheat the toppings in the frying pan over medium heat.
Presentation ideas:
Serve the nasi jinggo udang sambal matah on a banana leaf or a small plate.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Pair with a cold glass of iced tea or lemonade.
Suggested side dishes:
Serve with sliced cucumber and tomato.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well.
- If the sambal matah is too spicy, reduce the amount of chili peppers.
Food safety advice:
- Make sure to cook the shrimps thoroughly.
- Store the leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi jinggo is a popular street food in Bali, Indonesia. It is usually served in small portions wrapped in banana leaves.
Flavor profiles:
This dish has a spicy and savory flavor from the sambal matah and shrimps, and a nutty flavor from the toasted grated coconut.
Serving suggestions:
Serve as a snack or a light meal.
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Region: Indonesian