Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1 teaspoon of salt
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 cup of bean sprouts
- 1 cup of long beans, cut into 2-inch pieces
- 1 cup of spinach leaves
- 1 cup of cabbage, shredded
- 1 cup of peanut sauce
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 2 red chili peppers, sliced
- 1 teaspoon of tamarind paste
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 cup of water
Special equipment needed:
- Rice cooker or pot with lid
- Blender or food processor
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Add the rice, water, and salt to a rice cooker or pot with a lid. Cook according to the manufacturer's instructions or bring to a boil, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is cooked through.
2. While the rice is cooking, prepare the vegetables. Blanch the bean sprouts and long beans in boiling water for 1-2 minutes until tender but still crisp. Drain and set aside. In a large bowl, combine the cucumber, tomato, spinach leaves, and cabbage.
3. To make the peanut sauce, heat the vegetable oil in a saucepan over medium heat. Add the garlic and red chili peppers and sauté for 1-2 minutes until fragrant. Add the peanut sauce, tamarind paste, sugar, salt, and water. Stir until well combined and bring to a simmer. Cook for 5-7 minutes until the sauce thickens slightly.
4. To serve, spoon the rice onto a plate or bowl. Arrange the blanched vegetables and fresh vegetables on top of the rice. Drizzle the peanut sauce over the vegetables and rice. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Rice: simmer on low heat
Peanut sauce: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 70g
Protein: 12g
Fiber: 6g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use any vegetables you like in the dish.
- You can use store-bought peanut sauce instead of making your own.
Variations:
- Add grilled chicken or tofu for extra protein.
- Use different types of nuts in the sauce, such as cashews or almonds.
- Add shrimp or fish to the dish for a seafood twist.
Tips and tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- Blanch the vegetables quickly to retain their crispness and color.
- Adjust the amount of chili peppers in the sauce to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and vegetables in the microwave or on the stovetop. Reheat the peanut sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the dish on a large platter with the rice in the center and the vegetables arranged around the edges. Drizzle the peanut sauce over the top and garnish with chopped peanuts and fresh herbs.
Garnishes:
Chopped peanuts, fresh herbs such as cilantro or basil
Pairings:
Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
Pickled vegetables, fresh salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to fluff it up.
- If the peanut sauce is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the rice and vegetables thoroughly to avoid any risk of foodborne illness. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before eating.
Food history:
Nasi Pecel is a traditional Indonesian dish that originated in the Java region. It is typically served with a peanut sauce and a variety of blanched and fresh vegetables.
Flavor profiles:
The dish is savory, nutty, and slightly spicy from the peanut sauce and chili peppers. The blanched vegetables add a fresh and crunchy texture to the dish.
Serving suggestions:
Serve the dish family-style on a large platter or individual plates.
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Region: Indonesian