Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 4 eggs
- 1 block of firm tofu, cut into small cubes
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of sugar
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of vegetable oil
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 small carrot, julienned
- 1 small can of sambal (optional)
Special equipment needed:
- Rice cooker or pot with lid
- Frying pan
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Add the rice, water, salt, and vegetable oil to a rice cooker or pot with a lid. Cook the rice according to the manufacturer's instructions or bring the water to a boil, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and the water is absorbed.
2. In a frying pan, heat the vegetable oil over medium heat. Add the eggs and scramble until cooked. Remove from the pan and set aside.
3. In the same pan, add the tofu and fry until golden brown. Remove from the pan and set aside.
4. In the same pan, add the garlic and onion and sauté until fragrant. Add the coriander, cumin, turmeric, sugar, and sweet soy sauce. Stir to combine.
5. Add the eggs and tofu back to the pan and stir to coat with the spice mixture. Cook for 1-2 minutes until heated through.
6. Serve the rice with the tofu and egg mixture, sliced cucumber, tomato, julienned carrot, and sambal (if using).
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Rice cooker or pot: medium heat
Frying pan: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 14g
Carbohydrates per serving: 57g
Protein per serving: 14g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken or shrimp can be used instead of tofu.
- Any vegetables can be used for the side dishes.
Variations:
- Add some chopped chili for extra spice.
- Use different spices for the tofu and egg mixture, such as paprika or chili powder.
- Add some chopped scallions or cilantro for garnish.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a non-stick pan to prevent the tofu from sticking.
- Adjust the amount of spices and sweet soy sauce to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the rice and tofu and egg mixture in separate bowls and arrange the side dishes around them for a colorful and appetizing presentation.
Garnishes:
Chopped scallions or cilantro can be used as a garnish.
Pairings:
Nasi Rames with Tahu Telur pairs well with Indonesian-style fried chicken or beef rendang.
Suggested side dishes:
Other traditional Indonesian side dishes include tempeh goreng (fried tempeh), sayur lodeh (vegetable curry), and sambal terasi (spicy shrimp paste sauce).
Troubleshooting advice:
- If the rice is too dry, add a little more water and cook for a few more minutes.
- If the tofu sticks to the pan, add a little more oil and make sure the pan is hot before adding the tofu.
Food safety advice:
Make sure to cook the eggs and tofu thoroughly to prevent foodborne illness.
Food history:
Nasi Rames with Tahu Telur is a popular Indonesian dish that originated in Java. It is typically served as a complete meal with rice, protein, and vegetables.
Flavor profiles:
Nasi Rames with Tahu Telur has a savory and slightly sweet flavor from the spices and sweet soy sauce. The side dishes provide a fresh and crunchy contrast.
Serving suggestions:
Serve with a cold glass of sweet iced tea or a refreshing coconut water.
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Region: Indonesian