Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1 teaspoon of salt
- 2 tablespoons of oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 red chili peppers, sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 cup of water
Special equipment needed:
- Rice cooker or pot with lid
- Skillet or wok
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer until the water runs clear.
2. In a rice cooker or pot, combine the rice, water, and salt. Cook according to the manufacturer's instructions or bring to a boil, then reduce the heat to low and simmer for 18-20 minutes until the rice is tender and the water is absorbed.
3. In a skillet or wok, heat the oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant and softened.
4. Add the sliced chili peppers and continue to sauté for another minute.
5. Add the tamarind paste, sugar, salt, and water to the skillet or wok. Stir to combine and bring to a simmer.
6. Reduce the heat to low and let the sambal tumis simmer for 5-7 minutes until the sauce thickens and the flavors meld together.
7. Serve the nasi putih (white rice) with the sambal tumis (spicy sauce) on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
5. Temperature:
- Rice cooker or pot: low heat
- Skillet or wok: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 7g
- Carbohydrates: 49g
- Protein: 4g
- Sodium: 650mg
- Sugar: 5g
Substitutions for ingredients:
- White rice can be substituted with brown rice or any other grain.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chili peppers can be substituted with any other chili pepper or hot sauce.
Variations:
- Add diced tomatoes or bell peppers to the sambal tumis for extra flavor and texture.
- Use coconut milk instead of water for a creamier sambal tumis.
- Add cooked shrimp or chicken to the sambal tumis for a protein boost.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
- Use a non-stick skillet or wok to prevent the sambal tumis from sticking to the bottom.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store leftover nasi putih and sambal tumis separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the nasi putih in the microwave or on the stovetop with a splash of water to prevent it from drying out.
- Reheat the sambal tumis in a skillet or wok over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the nasi putih and sambal tumis in separate bowls for a traditional Indonesian presentation.
- Garnish with chopped cilantro or scallions for a pop of color and freshness.
Garnishes:
- Chopped cilantro or scallions
- Sliced lime wedges
Pairings:
- Grilled or roasted chicken
- Fried tofu or tempeh
- Steamed or stir-fried vegetables
Suggested side dishes:
- Indonesian-style fried noodles (mie goreng)
- Vegetable or chicken satay skewers
- Fresh fruit salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff it with a fork.
- If the sambal tumis is too thick, add more water to thin it out.
Food safety advice:
- Store leftover food in the refrigerator within 2 hours of cooking.
- Reheat food to an internal temperature of 165°F (74°C) before serving.
Food history:
- Nasi putih with sambal tumis is a popular Indonesian dish that is often served as a side dish or condiment.
Flavor profiles:
- Nasi putih: neutral, slightly nutty
- Sambal tumis: spicy, tangy, sweet
Serving suggestions:
- Serve the nasi putih and sambal tumis alongside other Indonesian dishes for a complete meal.
- Use the sambal tumis as a condiment for grilled meats or seafood.
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Region: Indonesian