Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 teaspoon of salt
- 2 pandan leaves
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chillies, sliced
- 2 tablespoons of vegetable oil
- 2 eggs
- 1 teaspoon of soy sauce
- 1 teaspoon of oyster sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of sugar
- 2 tablespoons of fried shallots
- 2 cucumber slices
- 2 tomato slices
Special equipment needed:
- Rice cooker
- Frying pan
Step-by-step instructions:
1. Rinse the rice and put it in the rice cooker with water, salt, and pandan leaves. Cook until done.
2. Heat the vegetable oil in a frying pan over medium heat. Add garlic, shallots, and red chillies. Fry until fragrant.
3. Add the cooked rice to the frying pan and mix well with the fried ingredients.
4. Add soy sauce, oyster sauce, sesame oil, and sugar. Mix well and cook for another 2 minutes.
5. Remove from heat and put the rice in a timbel (banana leaf wrap).
6. Fry the eggs in the same frying pan until the whites are set and the yolks are still runny.
7. Put the fried egg on top of the rice in the timbel.
8. Garnish with fried shallots, cucumber slices, and tomato slices.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Rice cooker: automatic
- Frying pan: medium heat
Serving size:
- 2 servings
Nutritional information:
- Calories: 600
- Fat: 20g
- Carbohydrates: 90g
- Protein: 15g
Substitutions for ingredients:
- Pandan leaves can be substituted with bay leaves.
- Red chillies can be substituted with green chillies.
- Fried shallots can be substituted with chopped scallions.
Variations:
- Add shredded chicken or beef to the rice.
- Use different types of vegetables for garnish, such as carrots or bell peppers.
Tips and tricks:
- Use day-old rice for better texture.
- Add a little bit of water to the frying pan if the rice is too dry.
- Use a non-stick frying pan to prevent the eggs from sticking.
Storage instructions:
- Store leftover rice and egg separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stove with a little bit of water to prevent it from drying out. Reheat the egg in the microwave or on the stove.
Presentation ideas:
- Serve the timbel on a plate with a side of sambal (Indonesian chili sauce).
Garnishes:
- Fried shallots, cucumber slices, and tomato slices.
Pairings:
- Serve with Indonesian fried chicken (ayam goreng) or beef rendang.
Suggested side dishes:
- Indonesian vegetable salad (gado-gado) or pickled vegetables (acar).
Troubleshooting advice:
- If the rice is too dry, add a little bit of water to the frying pan.
- If the eggs stick to the frying pan, use a non-stick pan or add more oil.
Food safety advice:
- Make sure the eggs are cooked through before serving.
Food history:
- Nasi timbel is a traditional Indonesian dish that originated in West Java. It is typically served with fried chicken or fish.
Flavor profiles:
- The rice is savory and slightly sweet, with a hint of spice from the chillies. The fried egg adds richness and creaminess to the dish.
Serving suggestions:
- Serve the timbel on a banana leaf or a plate.
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Region: Indonesian