Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 1 cup of ikan bilis (dried anchovies)
- 5 shallots, sliced thinly
- 5 red chili peppers, sliced thinly
- 2 cloves of garlic, minced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
Special equipment needed:
- Wok or frying pan
- Mortar and pestle
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a pot with 2 cups of water, salt, sugar, and vegetable oil. Bring it to a boil over high heat, then reduce the heat to low and cover the pot with a lid. Cook the rice for 15-20 minutes until it is fully cooked.
2. While the rice is cooking, prepare the sambal ikan bilis. In a wok or frying pan, heat the vegetable oil over medium heat. Add the ikan bilis and fry until it is crispy and golden brown. Remove the ikan bilis from the pan and set it aside.
3. In the same pan, add the shallots, red chili peppers, and garlic. Fry until the shallots are translucent and the chili peppers are soft. Remove the pan from the heat and transfer the mixture to a mortar and pestle.
4. Add the tamarind paste, palm sugar, and salt to the mortar and pestle. Grind the mixture until it forms a paste.
5. Return the paste to the pan and add the fried ikan bilis. Stir the mixture until the ikan bilis is coated in the paste.
6. Serve the nasi tempong with the sambal ikan bilis on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Cook the rice over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 60g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- You can substitute ikan bilis with other dried fish or shrimp.
- You can substitute red chili peppers with green chili peppers or jalapenos.
Variations:
- You can add sliced cucumber, tomato, and lettuce to the nasi tempong for a refreshing crunch.
- You can add fried tempeh or tofu to the sambal ikan bilis for a vegetarian option.
Tips and tricks:
- Rinse the rice in cold water until the water runs clear to remove excess starch.
- Use a non-stick pan to fry the ikan bilis to prevent it from sticking to the pan.
- Adjust the amount of chili peppers according to your preference for spiciness.
Storage instructions:
Store the leftover nasi tempong and sambal ikan bilis separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the nasi tempong and sambal ikan bilis separately in the microwave or on the stove.
Presentation ideas:
Serve the nasi tempong and sambal ikan bilis on separate plates for a traditional Indonesian presentation.
Garnishes:
Garnish the nasi tempong with sliced cucumber, tomato, and lettuce for a refreshing crunch.
Pairings:
Pair the nasi tempong with a cold glass of iced tea or lemonade.
Suggested side dishes:
Serve the nasi tempong with a side of fried chicken or beef rendang for a complete Indonesian meal.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir it to moisten it.
- If the sambal ikan bilis is too salty, add a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to cook the rice and ikan bilis thoroughly to prevent foodborne illness.
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 sambal ikan bilis.
Flavor profiles:
Nasi Tempong is a savory and slightly sweet dish, while the sambal ikan bilis is spicy and salty.
Serving suggestions:
Serve the nasi tempong and sambal ikan bilis on separate plates for a traditional Indonesian presentation.
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Region: Malaysian