Ingredients with Measurements:
- 2 cups of white rice
- 3 cups of water
- 1 tsp of salt
- 1 tsp of sugar
- 1 cup of coconut milk
- 3 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 1 cup of tempeh, sliced
- 1/2 cup of all-purpose flour
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 1/2 cup 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 place it in the rice cooker.
2. Add water, salt, sugar, coconut milk, kaffir lime leaves, and lemongrass to the rice cooker. Stir well.
3. Cook the rice according to the rice cooker's instructions.
4. While the rice is cooking, prepare the fried tempeh. In a bowl, mix the flour, salt, and pepper.
5. Coat the tempeh slices in the flour mixture.
6. Heat the vegetable oil in a frying pan over medium heat.
7. Fry the tempeh slices until golden brown, about 2-3 minutes on each side.
8. Remove the tempeh from the pan and place it on a plate lined with paper towels to absorb excess oil.
9. Once the rice is done cooking, remove the kaffir lime leaves and lemongrass.
10. Serve the rice in small portions, about the size of a cat's paw (hence the name "Nasi Kucing"), and top it with a few slices of fried tempeh.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Rice cooker: Follow manufacturer's instructions
Frying pan: Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 55g
Protein: 10g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Soy milk can be used instead of coconut milk.
- Tofu can be used instead of tempeh.
Variations:
- Add vegetables such as carrots, peas, and corn to the rice for a more colorful and nutritious dish.
- Use different spices such as turmeric, cumin, and coriander to add more flavor to the rice.
- Serve the fried tempeh with a dipping sauce such as sweet chili sauce or soy sauce.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Use a non-stick frying pan to prevent the tempeh from sticking to the pan.
- Make sure the oil is hot before adding the tempeh to the pan to ensure it gets crispy.
Storage instructions:
Leftover rice and tempeh can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and tempeh in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Kucing and fried tempeh on a banana leaf for an authentic Indonesian touch.
Garnishes:
Garnish with sliced cucumbers, tomatoes, and scallions for added freshness and color.
Pairings:
Serve with a side of sambal, a spicy Indonesian condiment, for extra heat.
Suggested side dishes:
- Indonesian-style fried chicken
- Gado-gado, an Indonesian vegetable salad with peanut sauce
- Sate, Indonesian skewered meat with peanut sauce
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir well.
- If the tempeh is too oily, place it on a plate lined with paper towels to absorb excess oil.
Food safety advice:
- Make sure the rice and tempeh are cooked to a safe temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Nasi Kucing is a popular street food in Indonesia, particularly in the city of Yogyakarta. It is named after its small portion size, which is said to be the size of a cat's paw. Tempeh, a traditional Indonesian food made from fermented soybeans, is a common accompaniment to Nasi Kucing.
Flavor profiles:
Nasi Kucing is a fragrant and flavorful dish with hints of coconut, lemongrass, and kaffir lime. The fried tempeh adds a crispy and savory element to the dish.
Serving suggestions:
Serve Nasi Kucing and fried tempeh as a snack or appetizer, or as part of a larger Indonesian meal.
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Region: Indonesian