Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 block of tempeh, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of lime juice
- 1 tablespoon of brown sugar
- 1 red chili, sliced
- 1 green onion, sliced
Special equipment needed:
- Rice cooker
- Skillet
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer until the water runs clear.
2. In a rice cooker, combine the rice, water, coconut milk, turmeric powder, and salt. Stir to combine.
3. Cook the rice according to the rice cooker's instructions.
4. In a skillet, heat the vegetable oil over medium heat.
5. Add the sliced tempeh and cook until golden brown, about 3-4 minutes per side.
6. Add the minced garlic and cook for another minute.
7. Add the soy sauce, sweet soy sauce, lime juice, and brown sugar. Stir to combine.
8. Add the sliced chili and green onion. Cook for another minute.
9. Serve the tempeh over the nasi kuning.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: Follow the manufacturer's instructions
Skillet: Medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 490
Fat per serving: 17g
Carbohydrates per serving: 72g
Protein per serving: 13g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Coconut milk can be substituted with almond milk or soy milk.
- Tempeh can be substituted with tofu or chicken.
Variations:
- Add vegetables such as carrots, peas, or green beans to the tempeh mixture.
- Use different types of chili peppers for a different level of spiciness.
- Add a fried egg on top of the tempeh for extra protein.
Tips and tricks:
- Rinse the rice well to remove excess starch.
- Use a non-stick skillet to prevent the tempeh from sticking.
- Adjust the amount of soy sauce and sweet soy sauce to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the nasi kuning with tempeh on a plate or in a bowl.
Garnishes:
Garnish with sliced green onions and chili peppers.
Pairings:
Serve with a side of pickled vegetables or a simple salad.
Suggested side dishes:
- Gado-gado (Indonesian salad)
- Sate (grilled meat skewers)
- Bakwan (Indonesian vegetable fritters)
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and stir to combine.
- If the tempeh is too salty, reduce the amount of soy sauce.
Food safety advice:
- Make sure the tempeh is cooked to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi kuning is a traditional Indonesian dish that is often served during special occasions such as weddings or religious ceremonies.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of spiciness.
Serving suggestions:
Serve the nasi kuning with tempeh as a main dish for lunch or dinner.
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Region: Indonesian