Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 teaspoon of salt
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 2 tablespoons of vegetable oil
- 2 chicken breasts, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 onion, sliced
- 1 lime, cut into wedges
For Sambal Matah:
- 5 shallots, sliced
- 5 red chili peppers, sliced
- 2 lemongrass stalks, thinly sliced
- 2 kaffir lime leaves, thinly sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 lime, juiced
Special equipment needed:
- Banana leaves or parchment paper
- Steamer
Step-by-step instructions:
1. Rinse the rice and add it to a pot with water, salt, bay leaves, lemongrass, and kaffir lime leaves. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 15-20 minutes until the rice is cooked through.
2. While the rice is cooking, heat the vegetable oil in a pan over medium heat. Add the chicken and cook until browned on both sides. Add the garlic, coriander, cumin, turmeric, salt, and sugar. Cook for another 2-3 minutes until the chicken is fully cooked.
3. To make the sambal matah, mix together the shallots, chili peppers, lemongrass, kaffir lime leaves, salt, sugar, and lime juice in a bowl.
4. To assemble the nasi timbel, place a banana leaf or parchment paper on a plate. Add a portion of rice and shape it into a ball. Top with the chicken, cucumber, tomato, and onion. Serve with the sambal matah and lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Steamer temperature: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 10g
- Carbohydrates: 70g
- Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Shallots can be substituted with red onions.
- Red chili peppers can be substituted with green chili peppers.
Variations:
- Add boiled eggs or fried tempeh as additional toppings.
- Use different types of sambal, such as sambal bajak or sambal kecap.
Tips and tricks:
- Use fresh ingredients for the sambal matah for the best flavor.
- To make the rice more fragrant, add pandan leaves or coconut milk to the cooking water.
- Use a rice cooker for easier and more consistent results.
Storage instructions:
- Store leftover nasi timbel and sambal matah separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the nasi timbel in a steamer or microwave until heated through.
- The sambal matah can be served cold or at room temperature.
Presentation ideas:
- Serve the nasi timbel on a banana leaf for a traditional presentation.
- Arrange the toppings in a colorful and attractive way.
Garnishes:
- Fresh cilantro or parsley leaves can be used as a garnish.
Pairings:
- Serve with Indonesian-style fried chicken or grilled fish.
Suggested side dishes:
- Indonesian-style vegetable stir-fry or gado-gado salad.
Troubleshooting advice:
- If the rice is too dry, add a little more water and steam for a few more minutes.
- If the sambal matah is too spicy, reduce the amount of chili peppers or add more sugar.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Wash all vegetables thoroughly before use.
Food history:
- Nasi timbel is a traditional Indonesian dish that originated in West Java.
- Sambal matah is a popular condiment in Bali and is made with fresh ingredients.
Flavor profiles:
- Nasi timbel is fragrant and savory, with a hint of sweetness from the chicken.
- Sambal matah is spicy and tangy, with a fresh and herbaceous flavor.
Serving suggestions:
- Serve the nasi timbel and sambal matah with a cold drink, such as iced tea or coconut water.
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Region: Indonesian