Ingredients with Measurements:
- 1 cup of rice
- 1 1/2 cups of water
- 1/2 tsp of salt
- 1/2 tsp of sugar
- 1/4 cup of coconut milk
- 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 cabbage
- 2 chicken thighs
- 1 tbsp of soy sauce
- 1 tbsp of honey
- 1 tsp of garlic powder
- 1 tsp of paprika
- 1 tsp of salt
- 1/2 tsp of black pepper
Special equipment needed:
- Grill pan or outdoor grill
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the rice and add it to the rice cooker or pot with 1 1/2 cups of water, salt, and sugar. Cook until the rice is fluffy and fully cooked.
2. In a small bowl, mix together soy sauce, honey, garlic powder, paprika, salt, and black pepper. Brush the mixture onto the chicken thighs.
3. Heat up the grill pan or outdoor grill and grill the chicken thighs for 5-7 minutes on each side or until fully cooked.
4. In a small pot, heat up the coconut milk until it starts to boil. Turn off the heat and add the cooked rice to the pot. Mix well until the rice is coated with the coconut milk.
5. Serve the rice in small portions, about the size of a cat's paw (hence the name "Nasi Kucing"), and top it with fried shallots, sliced cucumber, tomato, carrot, and cabbage.
6. Serve the grilled chicken thighs on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 12g
Carbohydrates: 45g
Protein: 22g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian option.
- Coconut milk can be substituted with regular milk or cream.
Variations:
- Add some chili flakes or hot sauce to the chicken marinade for a spicier version.
- Use different vegetables for the toppings, such as bell peppers, green beans, or bean sprouts.
Tips and tricks:
- To make the rice more fragrant, add a pandan leaf or a lemongrass stalk to the rice cooker or pot while cooking.
- Make sure to brush the chicken thighs with the marinade evenly to ensure maximum flavor.
- If using an outdoor grill, make sure to oil the grates to prevent sticking.
Storage instructions:
- Store leftover rice and chicken separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the rice, add a splash of water to the container and microwave for 1-2 minutes, or until heated through.
- To reheat the chicken, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Nasi Kucing on small plates or bowls for a cute and unique presentation.
- Arrange the toppings in a colorful and visually appealing way.
Garnishes:
- Garnish with some fresh herbs, such as cilantro or basil, for added flavor and color.
Pairings:
- Serve with a side of sambal or chili sauce for some extra heat.
- Pair with a cold beer or iced tea.
Suggested side dishes:
- Serve with some steamed or stir-fried vegetables, such as bok choy or broccoli, for a balanced meal.
Troubleshooting advice:
- If the rice is too dry, add a bit more water or coconut milk and mix well.
- If the chicken is not fully cooked, grill for a few more minutes until the internal temperature reaches 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover food in the refrigerator within 2 hours of cooking.
Food history:
- Nasi Kucing is a traditional Indonesian dish that originated in Java. It is typically served as a snack or appetizer.
Flavor profiles:
- The Nasi Kucing is fragrant and slightly sweet from the coconut milk, with a crunchy texture from the toppings. The grilled chicken is savory and slightly sweet from the honey marinade.
Serving suggestions:
- Serve the Nasi Kucing as a party appetizer or snack, or as a light lunch or dinner.
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Region: Indonesian