Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of oil
- 4 chicken thighs
- 2 tablespoons of curry powder
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 1 can of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- Salt and pepper to taste
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 cup of fried tempeh
- 1 cup of fried tofu
- 1 cup of sambal
Special equipment needed:
- Rice cooker
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice and put it in the rice cooker with water, salt, sugar, and oil. Cook according to the rice cooker instructions.
2. Season the chicken thighs with salt and pepper. In a large skillet, heat some oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the onion, garlic, and ginger. Cook until fragrant, about 2 minutes.
4. Add the curry powder and cook for another 2 minutes.
5. Pour in the coconut milk, fish sauce, soy sauce, brown sugar, and lime juice. Stir until well combined.
6. Add the chicken back to the skillet and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes or until the chicken is cooked through.
7. Serve the rice with the curry chicken, sliced cucumber, tomato, fried tempeh, fried tofu, and sambal.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Rice cooker: Follow the instructions on the rice cooker
Skillet: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 25g
Carbohydrates: 75g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian option.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers to the curry.
- Use different types of curry powder such as red or green curry.
- Add more or less sambal depending on your spice preference.
Tips and tricks:
- Rinse the rice several times before cooking to remove excess starch.
- Use a wooden spoon to stir the curry to prevent the coconut milk from separating.
- Adjust the amount of curry powder to your taste preference.
Storage instructions:
Store the leftover rice and curry separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and curry separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice and curry in separate bowls and arrange the toppings around the bowls.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a cold beer or a glass of iced tea.
Suggested side dishes:
Serve with a side of pickled vegetables or a simple green salad.
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Nasi Tempong is a traditional Indonesian dish that originated in Java. It consists of rice served with various side dishes such as fried tempeh, fried tofu, and sambal.
Flavor profiles:
This dish has a spicy and savory flavor from the curry chicken and sambal, balanced with the sweetness of the rice.
Serving suggestions:
Serve the rice and curry family-style and let everyone assemble their own bowls.
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Region: Indonesian