Ingredients with Measurements:
- 2 cups of white rice
- 2 chicken breasts, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 tbsp tomato paste
- 1 tbsp chili paste
- 1 tbsp sweet soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp turmeric powder
- 2 cups of water
- 2 tbsp vegetable oil
Special equipment needed:
- Rice cooker
- Large frying pan
Step-by-step instructions:
1. Rinse the rice and cook it in a rice cooker according to the manufacturer's instructions.
2. Heat the vegetable oil in a large frying pan over medium-high heat.
3. Add the chopped onion, minced garlic, and grated ginger to the frying pan. Cook until the onion is translucent.
4. Add the chicken pieces to the frying pan and cook until browned on all sides.
5. Add the tomato paste, chili paste, sweet soy sauce, salt, sugar, and turmeric powder to the frying pan. Stir until the chicken is coated in the sauce.
6. Add the water to the frying pan and bring to a boil.
7. Reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Serve the chicken and sauce over the cooked rice.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for frying pan
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 10g
Carbohydrates per serving: 60g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Tomato paste can be substituted with tomato sauce.
- Chili paste can be substituted with sriracha sauce.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add vegetables such as carrots, green beans or bell peppers to the sauce.
- Use different types of meat such as beef or lamb.
Tips and tricks:
- Use a non-stick frying pan to prevent the chicken from sticking.
- Add more water if the sauce becomes too thick.
- Adjust the amount of chili paste according to your preference for spiciness.
Storage instructions:
- Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and rice in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the chicken and rice in separate bowls for a traditional Nasi Kapau presentation.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of pickled vegetables or a simple cucumber salad.
Suggested side dishes:
- Fried tofu
- Steamed vegetables
- Sambal
Troubleshooting advice:
- If the sauce is too thin, simmer for longer until it thickens.
- If the chicken is not cooked through, simmer for longer until it is fully cooked.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Nasi Kapau is a traditional Indonesian dish from the West Sumatra region.
Flavor profiles:
- Spicy, sweet, and savory.
Serving suggestions:
- Serve hot with a side of pickled vegetables or a simple cucumber salad.
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Region: Indonesian