Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 teaspoon of salt
- 1 cup of fried anchovies
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of lime juice
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 red onion, sliced
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Rice cooker
- Frying pan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. Add the rice, water, and salt to the rice cooker and cook according to the manufacturer's instructions.
3. In a frying pan, heat the vegetable oil over medium heat.
4. Add the fried anchovies and stir-fry for 1-2 minutes.
5. Add the soy sauce, sugar, and lime juice to the frying pan and stir-fry for another minute.
6. Remove the frying pan from the heat.
7. Serve the rice in small portions on banana leaves or small plates.
8. Top each portion of rice with the fried anchovies.
9. Garnish with sliced cucumber, tomato, red onion, and chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Rice cooker: Follow manufacturer's instructions
- Frying pan: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat per serving: 10g
- Protein per serving: 15g
- Carbohydrates per serving: 50g
- Fiber per serving: 2g
Substitutions for ingredients:
- Fried anchovies: Can be substituted with fried tofu or tempeh
- Soy sauce: Can be substituted with tamari or coconut aminos
- Sugar: Can be substituted with honey or maple syrup
- Lime juice: Can be substituted with lemon juice or vinegar
- Cucumber: Can be substituted with zucchini or bell pepper
- Tomato: Can be substituted with cherry tomatoes or sun-dried tomatoes
- Red onion: Can be substituted with shallots or scallions
- Cilantro: Can be substituted with parsley or basil
Variations:
- Nasi Kucing with Fried Chicken: Substitute the fried anchovies with fried chicken.
- Nasi Kucing with Fried Egg: Top each portion of rice with a fried egg.
- Nasi Kucing with Sambal: Serve with sambal, a spicy Indonesian condiment.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Use a non-stick frying pan to prevent the anchovies from sticking.
- Adjust the amount of soy sauce, sugar, and lime juice to your taste.
Storage instructions:
- Store leftover rice and anchovies separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice and anchovies separately in the microwave or on the stove.
Presentation ideas:
- Serve the rice on banana leaves for an authentic Indonesian touch.
- Arrange the sliced vegetables in a colorful and attractive way.
Garnishes:
- Chopped cilantro
- Sliced cucumber
- Sliced tomato
- Sliced red onion
Pairings:
- Indonesian tea or coffee
- Coconut water or juice
Suggested side dishes:
- Indonesian fried noodles (mie goreng)
- Vegetable fritters (bakwan)
- Fried tofu or tempeh
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir.
- If the anchovies are too salty, rinse them with water before stir-frying.
Food safety advice:
- Make sure the rice is cooked thoroughly to avoid foodborne illness.
- Store leftover rice and anchovies in the refrigerator within 2 hours of cooking.
Food history:
- Nasi Kucing is a traditional Indonesian dish that originated in Java. It is often served as a snack or appetizer.
Flavor profiles:
- Salty, sweet, sour, and savory.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indonesian