Ingredients with Measurements:
- 1 cup of rice
- 1 1/2 cups of water
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/4 cup of coconut milk
- 1/4 cup of shredded coconut
- 1/4 cup of fried shallots
- 1/4 cup of sliced cucumber
- 1/4 cup of sliced tomato
- 1/4 cup of sliced carrot
- 1/4 cup of sliced green onion
- 1/4 cup of sliced red chili
- 1/4 cup of sweet soy sauce
- 1/4 cup of vegetable oil
- 1 block of firm tofu, cut into small cubes
- 1/4 cup of cornstarch
- Salt and pepper to taste
Special Equipment Needed:
- Rice cooker
- Skillet
Step-by-Step Instructions:
1. Rinse the rice and add it to the rice cooker with water, salt, sugar, and coconut milk. Cook according to the rice cooker instructions.
2. In a skillet, heat the vegetable oil over medium-high heat.
3. Coat the tofu cubes with cornstarch, salt, and pepper.
4. Fry the tofu cubes in the skillet until golden brown and crispy. Remove from the skillet and set aside.
5. In a small bowl, mix together the sweet soy sauce and a tablespoon of water.
6. Once the rice is cooked, scoop it into small portions and place it on a plate.
7. Top each portion of rice with shredded coconut, fried shallots, cucumber, tomato, carrot, green onion, and red chili.
8. Drizzle the sweet soy sauce mixture over the top of the rice.
9. Serve the fried tofu cubes on the side of the plate.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Rice cooker: Follow the instructions on the rice cooker.
- Skillet: Medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 10g
Substitutions for ingredients:
- Instead of tofu, you can use chicken or shrimp.
- Instead of sweet soy sauce, you can use regular soy sauce mixed with honey.
Variations:
- Add some sautéed mushrooms to the rice.
- Use different vegetables such as bell peppers or zucchini.
Tips and Tricks:
- Make sure to coat the tofu cubes well with cornstarch to get a crispy texture.
- Use a non-stick skillet to avoid the tofu cubes from sticking to the pan.
Storage Instructions:
- Store the leftover rice and tofu in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the rice in the microwave or on the stovetop with a little bit of water.
- Reheat the tofu in the oven or on the stovetop.
Presentation Ideas:
- Serve the rice and tofu on a colorful plate.
- Garnish with fresh herbs such as cilantro or parsley.
Garnishes:
- Fresh herbs such as cilantro or parsley.
Pairings:
- Serve with a side of Indonesian sambal or hot sauce.
Suggested Side Dishes:
- Indonesian-style fried chicken
- Vegetable stir-fry
Troubleshooting Advice:
- If the tofu cubes are not crispy enough, try frying them for a little longer.
Food Safety Advice:
- Make sure to cook the rice and tofu thoroughly.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Nasi Kucing is a traditional Indonesian dish that translates to "cat rice" because of its small portions.
Flavor Profiles:
- This dish has a combination of sweet, savory, and spicy flavors.
Serving Suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian