Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of water
- 4 eggs
- 4 red chilies, sliced thinly
- 4 shallots, sliced thinly
- 3 cloves of garlic, minced
- 2 tomatoes, diced
- 2 tablespoons of vegetable oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of sugar
- Salt to taste
Special equipment needed:
- Rice cooker
- Frying pan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Add the rice and water to the rice cooker and cook according to the manufacturer's instructions.
2. While the rice is cooking, heat the vegetable oil in a frying pan over medium heat. Add the shallots and garlic and sauté until fragrant.
3. Add the sliced chilies and tomatoes to the pan and stir-fry for a few minutes until the tomatoes are soft.
4. Add the tamarind paste, sugar, and salt to the pan and stir well. Cook for another minute or two until the sauce thickens slightly.
5. Crack the eggs into the pan and stir gently until the eggs are cooked to your liking.
6. Serve the rice in bowls and top each bowl with the egg and Balado sauce.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Rice cooker: Follow the manufacturer's instructions
Frying pan: Medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Protein: 12g
Fat: 15g
Carbohydrates: 55g
Fiber: 2g
Sugar: 5g
Substitutions for ingredients:
- White rice can be substituted with brown rice or quinoa.
- Red chilies can be substituted with green chilies or jalapeños.
- Shallots can be substituted with onions.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add diced chicken or shrimp to the Balado sauce for a protein-packed meal.
- Substitute the eggs with tofu for a vegetarian option.
- Add vegetables such as green beans or carrots to the Balado sauce for added nutrition.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
- Use a non-stick frying pan to prevent the eggs from sticking to the bottom.
- Adjust the amount of sugar and salt in the Balado sauce to your taste.
Storage instructions:
Leftover rice and Balado sauce can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and Balado sauce separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Putih with Telur Balado in individual bowls, topped with the Balado sauce and a sprinkle of sliced green onions.
Garnishes:
Garnish with sliced green onions or cilantro for added flavor and color.
Pairings:
Serve with a side of fresh cucumber slices or a simple salad for a refreshing contrast to the spicy Balado sauce.
Suggested side dishes:
- Indonesian-style fried chicken
- Grilled fish or shrimp skewers
- Stir-fried vegetables
Troubleshooting advice:
- If the Balado sauce is too thick, add a splash of water to thin it out.
- If the eggs are overcooked, remove them from the pan earlier or reduce the heat.
Food safety advice:
- Make sure the eggs are cooked through to prevent the risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi Putih with Telur Balado is a popular Indonesian dish that originated in the West Sumatra region. It is a simple yet flavorful meal that is often served for breakfast or lunch.
Flavor profiles:
The Balado sauce is spicy, sweet, and tangy, while the rice provides a neutral base for the flavors to shine. The eggs add a creamy texture and protein to the dish.
Serving suggestions:
Serve the Nasi Putih with Telur Balado with a side of sambal or hot sauce for those who like it extra spicy.
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Region: Indonesian