Ingredients with Measurements:
- 2 cups of jasmine rice
- 4 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 1 cup of pecel sauce
- 1 cup of pickled vegetables (cucumber, carrot, and cabbage)
- 2 boiled eggs
- 1 cup of fried tempeh
- 1 cup of fried tofu
- 1 cup of bean sprouts
- 1 cup of fried peanuts
Special equipment needed:
- Rice cooker
- Large pot
- Mixing bowl
Step-by-step instructions:
1. Rinse the rice until the water runs clear.
2. Add the rice, water, salt, sugar, and vegetable oil to the rice cooker and cook according to the manufacturer's instructions.
3. Once the rice is cooked, fluff it with a fork and set it aside.
4. In a large pot, bring the pecel sauce to a boil.
5. Add the pickled vegetables, boiled eggs, fried tempeh, fried tofu, and bean sprouts to the pot and stir until everything is coated in the sauce.
6. Serve the pecel mixture over the rice and top with fried peanuts.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Rice cooker: Follow the manufacturer's instructions
- Large pot: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 600
- Fat: 25g
- Carbohydrates: 70g
- Protein: 20g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Pecel sauce can be substituted with peanut sauce or any other type of sauce.
- Pickled vegetables can be substituted with any type of pickled vegetables.
- Fried tempeh and tofu can be substituted with any type of protein.
Variations:
- Add shredded chicken or beef for extra protein.
- Use different types of vegetables for the pickled vegetables.
- Add chili peppers for extra spice.
Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch.
- Fluff the rice with a fork after cooking to prevent it from becoming mushy.
- Use a non-stick pot to prevent the pecel sauce from sticking to the bottom.
Storage instructions:
- Store any leftover rice and pecel mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice and pecel mixture separately in the microwave or on the stove.
Presentation ideas:
- Serve the nasi pecel in individual bowls.
- Garnish with fresh herbs, such as cilantro or basil.
Garnishes:
- Fried shallots
- Fresh herbs
- Sliced chili peppers
Pairings:
- Indonesian fried chicken (ayam goreng)
- Fried noodles (mie goreng)
- Indonesian beef stew (rendang)
Suggested side dishes:
- Indonesian vegetable fritters (bakwan)
- Indonesian corn fritters (perkedel jagung)
- Indonesian chicken satay (sate ayam)
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and fluff it with a fork.
- If the pecel sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure to cook the rice and the pecel mixture thoroughly to prevent foodborne illness.
Food history:
- Nasi pecel is a traditional Indonesian dish that originated in Central Java.
Flavor profiles:
- Nasi pecel is a savory and slightly spicy dish with a nutty flavor from the pecel sauce.
Serving suggestions:
- Serve the nasi pecel with a side of pickled vegetables and a glass of iced tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian