Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of coconut milk
- 4 small dried anchovies
- 1 small cucumber, sliced
- 1 small tomato, sliced
- 1 small onion, sliced
- 2 small red chilies, sliced
- 2 small green chilies, sliced
- 2 small fried fish
- 2 tablespoons of vegetable oil
Special equipment needed:
- Rice cooker
- Frying pan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and put it in the rice cooker.
2. Add water, salt, sugar, and coconut milk to the rice cooker. Stir well.
3. Add dried anchovies to the rice cooker. Close the lid and turn on the rice cooker.
4. Once the rice is cooked, fluff it with a fork and transfer it to a serving plate.
5. Heat the vegetable oil in a frying pan over medium heat.
6. Fry the fish until it is golden brown and crispy. Remove the fish from the pan and drain on paper towels.
7. Arrange the cucumber, tomato, onion, red chilies, and green chilies on the serving plate next to the rice.
8. Serve the fried fish on top of the rice.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Rice cooker: automatic
Frying pan: medium heat
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories per serving: 500
Fat: 12g
Carbohydrates: 80g
Protein: 20g
Substitutions for ingredients:
- You can use any type of fish for this recipe.
- If you don't have dried anchovies, you can use dried shrimp.
Variations:
- You can add other vegetables to the serving plate, such as lettuce or carrot.
- You can use different types of chilies or omit them altogether.
Tips and tricks:
- Rinse the rice well to remove excess starch.
- Fluff the rice with a fork to prevent it from becoming mushy.
- Use a non-stick frying pan to prevent the fish from sticking.
Storage instructions:
- Store any leftover rice and fish separately in airtight containers in the refrigerator.
- Consume within 2 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stove.
- Reheat the fish in the oven or on the stove.
Presentation ideas:
- Serve the rice and fish on a banana leaf for an authentic touch.
- Use a colorful plate to make the dish more visually appealing.
Garnishes:
- Sprinkle chopped cilantro or parsley on top of the rice.
- Squeeze some lime juice over the fish.
Pairings:
- Serve with a side of sambal or chili sauce for extra heat.
- Drink a refreshing glass of iced tea or coconut water.
Suggested side dishes:
- Fried tofu
- Stir-fried vegetables
- Chicken satay
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and fluff it with a fork.
- If the fish is not crispy enough, increase the heat and fry it for a few more minutes.
Food safety advice:
- Make sure the fish is cooked all the way through before serving.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
- Nasi Kucing is a traditional Indonesian dish that originated in Yogyakarta.
- It is called "Nasi Kucing" because the portion size is small, like a cat's portion.
Flavor profiles:
- The rice is savory and slightly sweet from the coconut milk.
- The fish is crispy and salty.
- The vegetables add freshness and a slight crunch.
- The chilies add heat and a little bit of acidity.
Serving suggestions:
- Serve this dish as a light lunch or dinner.
- It is also a popular snack in Indonesia.
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Region: Indonesian