Ingredients with Measurements:
- 2 cups of rice
- 3 cups of water
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 4 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of vegetable oil
- 1 cup of cabbage, shredded
- 1 cup of carrots, julienned
- 1 cup of green beans, cut into 1-inch pieces
- 1 teaspoon of soy sauce
- 1 teaspoon of oyster sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Rice cooker
- Wok or frying pan
Step-by-step instructions:
1. Rinse the rice and add it to the rice cooker with 3 cups of water, 2 teaspoons of salt, and 1 teaspoon of sugar. Cook the rice according to the rice cooker instructions.
2. In a wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and sliced red chilies and stir-fry for 1-2 minutes until fragrant.
3. Add the shredded cabbage, julienned carrots, and green beans to the wok and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Add 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, and 1 teaspoon of sesame oil to the wok and stir to combine. Season with salt and pepper to taste.
5. Serve the cooked rice on a plate with the stir-fried vegetables on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: Follow the instructions on the rice cooker.
- Wok or frying pan: Medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 320
- Total fat: 6g
- Total carbohydrates: 60g
- Protein: 6g
Substitutions for ingredients:
- Instead of cabbage, you can use bok choy or kale.
- Instead of carrots, you can use bell peppers or zucchini.
- Instead of green beans, you can use snap peas or asparagus.
Variations:
- Add sliced chicken or shrimp to the stir-fried vegetables for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add a fried egg on top of the rice for a traditional Indonesian touch.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a non-stick wok or frying pan to prevent the vegetables from sticking.
- Cut the vegetables into similar sizes for even cooking.
Storage instructions:
- Store any leftover rice and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice and vegetables separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the nasi tempong with a side of sambal, a spicy Indonesian condiment.
- Garnish with sliced green onions or cilantro for added flavor and color.
Pairings:
- Serve with a side of Indonesian-style fried chicken or beef rendang for a complete meal.
Suggested side dishes:
- Indonesian-style cucumber salad or acar for a refreshing side dish.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to fluff it up.
- If the vegetables are too salty, add a squeeze of lime juice to balance out the flavors.
Food safety advice:
- Make sure to cook the rice and vegetables thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Nasi Tempong is a traditional Indonesian dish that originated from the island of Java. It is typically served with a variety of side dishes, including fried chicken, tempeh, and vegetables.
Flavor profiles:
- This dish is savory, slightly spicy, and has a hint of sweetness from the stir-fried vegetables.
Serving suggestions:
- Serve the nasi tempong on a large platter for a family-style meal or on individual plates for a more formal setting.
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Region: Indonesian