Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of oil
- 1 large cucumber, sliced
- 1 large tomato, sliced
- 1 small onion, sliced
- 1 cup of fried peanuts
- 1 cup of fried tempeh
- 1 cup of fried anchovies
- 1 cup of sambal terasi (Indonesian chili sauce)
- 1 pound of prawns, peeled and deveined
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of vegetable oil for frying
Special equipment needed:
- Large pot with lid
- Large frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a large pot.
2. Add the water, salt, sugar, and oil to the pot with the rice. Stir to combine.
3. Bring the rice to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Cook the rice for 18-20 minutes or until the water is absorbed and the rice is tender.
4. While the rice is cooking, prepare the fried prawns. In a shallow dish, mix together the flour, salt, and black pepper. Dredge the prawns in the flour mixture, shaking off any excess.
5. Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, add the prawns to the pan in a single layer. Fry the prawns for 2-3 minutes per side or until golden brown and cooked through. Use tongs to transfer the prawns to a paper towel-lined plate to drain excess oil.
6. Once the rice is cooked, fluff it with a fork and transfer it to a large serving platter.
7. Arrange the sliced cucumber, tomato, and onion on top of the rice. Sprinkle the fried peanuts, tempeh, and anchovies over the vegetables.
8. Serve the sambal terasi in a small bowl on the side.
9. Arrange the fried prawns on top of the rice and garnish with additional sliced cucumber and tomato, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for frying the prawns
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat: 32g
Carbohydrates: 55g
Protein: 25g
Sodium: 900mg
Substitutions for ingredients:
- Shrimp can be substituted for prawns
- Fried tofu can be substituted for tempeh
- Fried shallots can be substituted for anchovies
- Any type of chili sauce can be substituted for sambal terasi
Variations:
- Add sliced boiled eggs to the rice for additional protein
- Use different types of seafood, such as squid or fish, instead of prawns
- Add sliced avocado or mango to the rice for a tropical twist
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
- Use a non-stick frying pan for easier cleanup when frying the prawns.
- Make sure the oil is hot before adding the prawns to the pan to ensure they cook evenly and become crispy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and toppings in the microwave or on the stovetop until heated through. Reheat the prawns in the oven or on the stovetop until crispy.
Presentation ideas:
Serve the nasi tempong on a large platter with the fried prawns arranged on top. Garnish with additional sliced vegetables and herbs for a colorful presentation.
Garnishes:
- Sliced cucumber and tomato
- Chopped cilantro or parsley
- Lime wedges
Pairings:
- Indonesian-style fried chicken
- Grilled vegetables
- Coconut milk-based soup, such as soto ayam
Suggested side dishes:
- Indonesian-style fried rice
- Stir-fried vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the prawns are not crispy, make sure the oil is hot enough before adding them to the pan.
Food safety advice:
- Make sure the prawns are fully cooked before serving to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Nasi tempong is a traditional Indonesian dish that originated in Java. It typically consists of rice served with a variety of fried toppings and spicy chili sauce.
Flavor profiles:
Nasi tempong is a savory and spicy dish with a variety of textures and flavors. The rice is tender and slightly sweet, while the fried toppings add crunch and saltiness. The sambal terasi provides a spicy kick and umami flavor.
Serving suggestions:
Serve nasi tempong family-style on a large platter for a casual and communal dining experience.
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Region: Indonesian