Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 pound of beef, cut into small pieces
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of green beans, cut into small pieces
- 1 cup of carrots, cut into small pieces
- 1 cup of cabbage, chopped
- 1 cup of corn kernels
- 2 eggs
- 1/2 cup of flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Vegetable oil for frying
Special equipment needed:
- Rice cooker
- Frying pan
Step-by-step instructions:
1. Rinse the rice and put it in the rice cooker with 4 cups of water, 1 teaspoon of salt, and 1 tablespoon of vegetable oil. Cook the rice according to the rice cooker's instructions.
2. In a frying pan, heat some oil over medium heat. Add the beef, garlic, onion, coriander, cumin, turmeric, salt, and black pepper. Cook until the beef is browned and cooked through.
3. In another frying pan, heat some oil over medium heat. Add the green beans, carrots, and cabbage. Cook until the vegetables are tender.
4. In a bowl, mix the corn kernels, eggs, flour, salt, and black pepper. Form the mixture into small balls.
5. Heat some oil in a frying pan over medium heat. Fry the corn balls until they are golden brown.
6. Serve the rice, beef, vegetables, and corn balls on a plate.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: follow the instructions of the rice cooker
- Frying pan: medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 600
- Fat: 20g
- Carbohydrates: 80g
- Protein: 25g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Green beans, carrots, and cabbage can be substituted with other vegetables such as broccoli, cauliflower, or zucchini.
- Corn kernels can be substituted with peas or beans.
Variations:
- Add some chili powder or chili flakes for a spicier version.
- Use brown rice instead of white rice for a healthier option.
- Add some peanuts or cashews for extra crunch.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Cook the beef until it is browned and cooked through to ensure it is safe to eat.
- Don't overcrowd the frying pan when cooking the vegetables or corn balls to ensure they cook evenly.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the Nasi Rames with Perkedel Jagung on a plate with the rice on one side and the beef, vegetables, and corn balls on the other side.
Garnishes:
- Garnish with some chopped cilantro or parsley for extra flavor.
Pairings:
- Serve with some sambal or hot sauce for extra spice.
Suggested side dishes:
- Serve with some pickles or a salad on the side.
Troubleshooting advice:
- If the rice is too dry, add some more water and cook for a few more minutes.
- If the beef is tough, cook it for a longer time until it is tender.
Food safety advice:
- Cook the beef until it is browned and cooked through to ensure it is safe to eat.
Food history:
- Nasi Rames is a traditional Indonesian dish that consists of rice served with various side dishes.
- Perkedel Jagung is a corn fritter that is popular in Indonesian cuisine.
Flavor profiles:
- This dish is savory with a hint of sweetness from the corn fritters.
Serving suggestions:
- Serve the Nasi Rames with Perkedel Jagung with some Indonesian tea or a cold beer.
Related Categories
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Region: Indonesian
Taste: Savory, Spicy, Tangy, Aromatic, Comforting