Nasi Pecel with Sambal Matah Recipe

Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 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 fried tempeh
- 1 cup of fried tofu
- 1 cup of sambal matah (recipe below)

For Sambal Matah:
- 5 shallots, thinly sliced
- 5 red chili peppers, thinly sliced
- 2 green chili peppers, thinly sliced
- 2 cloves of garlic, minced
- 1 teaspoon of shrimp paste
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 tablespoon of lime juice

Special equipment needed: None

Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a pot with 4 cups of water, salt, and vegetable oil. Bring it to a boil, then reduce the heat to low and cover the pot. Cook for 18-20 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set it aside.
2. Blanch the bean sprouts and long beans in boiling water for 1-2 minutes until they are tender but still crisp. Drain and set them aside.
3. Arrange the cucumber, tomato, spinach, bean sprouts, long beans, fried tempeh, and fried tofu on a plate.
4. To make the sambal matah, combine the shallots, red chili peppers, green chili peppers, garlic, shrimp paste, salt, vegetable oil, and lime juice in a bowl. Mix well.
5. Serve the rice with the vegetables, tempeh, tofu, and sambal matah on the side.

30 minutes
5. Temperature: N/A
Serving size: 4 servings

Nutritional information:
- Calories: 400
- Fat: 10g
- Carbohydrates: 70g
- Protein: 15g
- Fiber: 5g

Substitutions for ingredients:
- You can substitute the vegetables with any other vegetables you like.
- You can substitute the tempeh and tofu with chicken or beef.

Variations:
- You can add boiled eggs or fried chicken to the dish.
- You can use different types of sambal, such as sambal oelek or sambal bajak.

Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Use a non-stick pan to fry the tempeh and tofu to prevent sticking.

Storage instructions:
- Store the leftover rice and vegetables separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a little bit of water to prevent it from drying out.

Presentation ideas:
- Arrange the vegetables and sambal matah in separate bowls for a more visually appealing presentation.

Garnishes:
- Garnish the dish with chopped cilantro or scallions.

Pairings:
- Serve the dish with a cold glass of iced tea or lemonade.

Suggested side dishes:
- You can serve the dish with a side of krupuk (Indonesian crackers) or emping (Indonesian chips).

Troubleshooting advice:
- If the rice is too dry, add a little bit of water and reheat it.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the rice and vegetables thoroughly to prevent foodborne illnesses.

Food history:
- Nasi pecel is a traditional Javanese dish that originated in Central Java, Indonesia.

Flavor profiles:
- The dish has a combination of sweet, sour, and spicy flavors.

Serving suggestions:
- Serve the dish family-style with everyone sharing from the same plate.

Related Categories

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Region: Indonesian

Taste: Spicy, Tangy, Savory, Aromatic, Herbal