Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 teaspoon of salt
- 4 pieces of chicken thighs
- 2 cloves of garlic, minced
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 2 cups of water
- 1 cup of roasted peanuts
- 2 cloves of garlic
- 2 red chili peppers
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 1 cup of water
Special equipment needed:
- Steamer
- Food processor
Step-by-step instructions:
1. Rinse the rice and put it in a rice cooker. Add 2 cups of water and 1 teaspoon of salt. Cook the rice according to the rice cooker's instructions.
2. In a bowl, mix the chicken thighs with minced garlic, ground coriander, turmeric powder, and salt. Let it marinate for 30 minutes.
3. Put the marinated chicken in a steamer basket and steam for 20 minutes.
4. In a food processor, blend the roasted peanuts, garlic, red chili peppers, tamarind paste, palm sugar, salt, and water until smooth.
5. Transfer the peanut sauce to a saucepan and heat it over medium heat until it thickens.
6. To assemble, put a portion of rice on a banana leaf or a plate. Place the steamed chicken on top of the rice. Fold the banana leaf to wrap the rice and chicken.
7. Serve the nasi timbel with the peanut sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 100°C
Peanut sauce heat: medium
Serving size:
4 servings
Nutritional information:
Calories: 620
Fat: 26g
Carbohydrates: 70g
Protein: 28g
Sodium: 1310mg
Sugar: 11g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian option.
- Red chili peppers can be substituted with bird's eye chili or jalapeno pepper.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add sliced cucumber and tomato on the side for a refreshing touch.
- Add fried shallots on top of the nasi timbel for extra crunch.
- Use different types of meat, such as beef or fish.
Tips and tricks:
- Use banana leaves to wrap the nasi timbel for an authentic Indonesian touch.
- Marinate the chicken for at least 30 minutes to let the flavors absorb.
- Roast the peanuts beforehand for a nuttier flavor.
Storage instructions:
- Store the leftover nasi timbel and peanut sauce separately in airtight containers.
- Keep them in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the nasi timbel, steam it for 10 minutes or microwave it for 2 minutes.
- To reheat the peanut sauce, heat it over low heat while stirring occasionally.
Presentation ideas:
- Arrange the nasi timbel on a banana leaf and garnish it with sliced cucumber and tomato.
- Serve the peanut sauce in a small bowl on the side.
Garnishes:
- Sliced cucumber and tomato
- Fried shallots
Pairings:
- Indonesian beef rendang
- Gado-gado salad
- Sate ayam (chicken satay)
Suggested side dishes:
- Acar (Indonesian pickled vegetables)
- Sambal (Indonesian chili sauce)
- Kerupuk (Indonesian crackers)
Troubleshooting advice:
- If the peanut sauce is too thick, add more water to thin it out.
- If the chicken is not cooked through, steam it for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store the leftovers in the refrigerator and consume within 3 days.
Food history:
Nasi timbel is a traditional Indonesian dish that originated from West Java. It is usually served with various side dishes and condiments, such as sambal and acar. The banana leaf wrapping is not only for aesthetic purposes but also to infuse the rice with a subtle aroma.
Flavor profiles:
The nasi timbel has a savory and aromatic flavor from the steamed chicken and rice. The peanut sauce adds a nutty and slightly sweet flavor with a hint of spiciness from the chili peppers.
Serving suggestions:
Serve the nasi timbel with the peanut sauce on the side and various Indonesian side dishes for a complete meal.
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Region: Indonesian