Asians > Indonesian > Nasi Rice

Nasi Kapau Sambal Udang Recipe

Ingredients with Measurements:
- 2 cups of rice
- 1 lb of shrimp, peeled and deveined
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red chili, sliced
- 1 tsp of tamarind paste
- 1 tsp of salt
- 1 tsp of sugar
- 1 tbsp of vegetable oil
- 1 cup of water

Special equipment needed:
- Rice cooker
- Wok or 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 oil in a wok or large frying pan over medium-high heat.
3. Add the onion, garlic, and chili and sauté for 2-3 minutes until fragrant.
4. Add the shrimp and cook for 2-3 minutes until pink and cooked through.
5. Add the tamarind paste, salt, and sugar and stir well.
6. Pour in the water and bring to a boil.
7. Reduce the heat and let the sauce simmer for 5-7 minutes until slightly thickened.
8. Serve the shrimp sambal over the cooked rice.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 380
Fat: 6g
Carbohydrates: 61g
Protein: 20g
Sodium: 690mg
Sugar: 4g

Substitutions for ingredients:
- Shrimp can be substituted with chicken, beef, or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chili can be substituted with green chili or jalapeño.

Variations:
- Add vegetables such as bell peppers, carrots, or green beans to the sambal.
- Use different types of seafood such as squid or mussels.
- Add coconut milk to the sambal for a creamier texture.

Tips and tricks:
- Make sure to devein the shrimp before cooking to remove any grit or sand.
- Adjust the amount of chili according to your spice preference.
- Use freshly cooked rice for the best texture and flavor.

Storage instructions:
Store any leftover rice and sambal separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice and sambal separately in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the rice and sambal in separate bowls and let each person assemble their own plate. Garnish with fresh herbs such as cilantro or basil.

Garnishes:
Fresh herbs such as cilantro or basil, sliced red chili, or fried shallots.

Pairings:
This dish pairs well with a side of stir-fried vegetables or a simple cucumber salad.

Suggested side dishes:
Stir-fried vegetables or cucumber salad.

Troubleshooting advice:
- If the sambal is too thick, add more water to thin it out.
- If the shrimp is overcooked, reduce the cooking time or use a lower heat.

Food safety advice:
Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.

Food history:
Nasi Kapau is a traditional Indonesian dish that originated in the West Sumatra region. It is known for its flavorful and spicy curries and sauces.

Flavor profiles:
This dish is savory, slightly sweet, and spicy with a tangy tamarind flavor.

Serving suggestions:
Serve this dish with a side of stir-fried vegetables or a simple cucumber salad for a balanced meal.

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Region: Indonesian

Taste: Spicy, Savory, Tangy, Umami, Aromatic