Ingredients with Measurements:
- 1 cup of rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of oil
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Salt and pepper to taste
Special equipment needed:
- Rice cooker or pot with lid
- Wok or frying pan
Step-by-step instructions:
1. Rinse the rice and add it to the rice cooker or pot with 2 cups of water, 1 teaspoon of salt, and 1 tablespoon of oil. Cook the rice according to the instructions of your rice cooker or pot.
2. In a wok or frying pan, heat some oil over medium-high heat. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the julienned carrot, red bell pepper, and green bell pepper to the wok or frying pan and stir-fry for 3-4 minutes until they are slightly softened.
4. In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, and water. Add this mixture to the wok or frying pan and stir-fry for another 1-2 minutes until the vegetables are coated in the sauce and the sauce has thickened.
5. Season the vegetables with salt and pepper to taste.
6. Serve the rice in small portions (about 1/4 cup each) on small plates or bowls, known as "Nasi Kucing" or "cat rice" in Indonesian. Serve the fried vegetables on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Rice cooker or pot: medium heat
- Wok or frying pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 210
- Total fat: 4g
- Total carbohydrates: 39g
- Protein: 4g
Substitutions for ingredients:
- You can use any vegetables you like for the fried vegetables, such as broccoli, snow peas, or mushrooms.
- You can use tamari or coconut aminos instead of soy sauce for a gluten-free option.
Variations:
- You can add some protein to the fried vegetables, such as tofu, chicken, or shrimp.
- You can add some spices to the fried vegetables, such as ginger or chili flakes, for extra flavor.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a non-stick wok or frying pan to prevent the vegetables from sticking.
- Cut the vegetables into thin, even strips for even cooking.
Storage instructions:
- Store any leftover rice and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the rice, add a splash of water and microwave it for 1-2 minutes or until heated through.
- To reheat the vegetables, stir-fry them in a wok or frying pan over medium-high heat until heated through.
Presentation ideas:
- Serve the Nasi Kucing and fried vegetables on small plates or bowls for a cute and traditional presentation.
- Garnish with some chopped scallions or cilantro for extra flavor and color.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- This dish pairs well with some Indonesian-style fried chicken or tempeh.
Suggested side dishes:
- Indonesian-style fried chicken or tempeh
- A simple cucumber and tomato salad with a sweet and sour dressing
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir it gently with a fork to fluff it up.
- If the vegetables are too soggy, make sure to stir-fry them over high heat and avoid overcrowding the wok or frying pan.
Food safety advice:
- Make sure to cook the rice and vegetables to a safe internal temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
- Nasi Kucing is a traditional dish from Java, Indonesia, which consists of small portions of rice served on small plates or bowls. It is often eaten as a snack or appetizer.
Flavor profiles:
- This dish has a savory and slightly sweet flavor from the soy sauce and oyster sauce, with a slight crunch from the fried vegetables.
Serving suggestions:
- Serve this dish as a snack or appetizer, or as a side dish to a larger Indonesian-style meal.
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Region: Indonesian