Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 teaspoon of salt
- 1 cup of coconut milk
- 2 cloves of garlic, minced
- 2 shallots, sliced thinly
- 2 red chilies, sliced thinly
- 1 teaspoon of tamarind paste
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 4 pieces of banana leaves, cut into 20x20 cm squares
- 4 pieces of fried chicken
- 4 pieces of fried tofu
- 4 pieces of tempeh, fried
- 1 cucumber, sliced thinly
- 1 tomato, sliced thinly
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Rinse the rice and put it in a pot with 2 cups of water and 1 teaspoon of salt. Cook the rice until it's done.
2. In a pan, heat the coconut milk, garlic, shallots, red chilies, tamarind paste, sugar, and salt. Cook until it's boiling and the coconut milk is thickened.
3. Take the banana leaves and put 1/4 of the cooked rice in the middle of each leaf. Add 1 piece of fried chicken, 1 piece of fried tofu, and 1 piece of fried tempeh on top of the rice.
4. Pour the coconut milk mixture on top of the rice and the fried ingredients.
5. Fold the banana leaves to make a package and steam for 15 minutes.
6. Serve the Nasi Timbel with sliced cucumber and tomato.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Steamer: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 600
Fat: 20g
Carbohydrates: 80g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef or fish.
- Tofu and tempeh can be substituted with other vegetarian protein sources.
- Red chilies can be substituted with green chilies or bell peppers.
Variations:
- Add vegetables such as carrots, green beans, or cabbage to the coconut milk mixture.
- Use different types of rice such as brown rice or jasmine rice.
- Add different spices such as lemongrass or ginger to the coconut milk mixture.
Tips and tricks:
- Make sure the banana leaves are clean and free from any tears.
- Use a spoon to spread the coconut milk mixture evenly on top of the rice and the fried ingredients.
- Serve the Nasi Timbel immediately after steaming to keep it warm and fresh.
Storage instructions:
Nasi Timbel can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, steam the Nasi Timbel for 10 minutes or until it's heated through.
Presentation ideas:
Serve the Nasi Timbel on a plate with the banana leaves removed.
Garnishes:
Garnish with fried shallots or sliced scallions.
Pairings:
Pair with sambal or other Indonesian condiments.
Suggested side dishes:
Serve with Indonesian vegetable dishes such as Gado-Gado or Sayur Asem.
Troubleshooting advice:
- If the coconut milk mixture is too thick, add a little bit of water to thin it out.
- If the Nasi Timbel is too dry, add more coconut milk mixture.
Food safety advice:
Make sure the chicken, tofu, and tempeh are cooked thoroughly before adding them to the Nasi Timbel.
Food history:
Nasi Timbel is a traditional Indonesian dish from West Java. It's usually served with a variety of side dishes and condiments.
Flavor profiles:
Nasi Timbel has a savory and slightly sweet flavor from the coconut milk mixture. The fried chicken, tofu, and tempeh add a crunchy texture to the dish.
Serving suggestions:
Serve Nasi Timbel as a main dish for lunch or dinner.
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Region: Indonesian