Indonesian > Rice

Nasi Timbel with Sweet Soy Sauce Recipe

Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 2 pandan leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 chicken breasts, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of kecap manis (Indonesian sweet soy sauce)
- 1 teaspoon of tamarind paste
- 1 red chili, sliced
- 1 cucumber, sliced

Special equipment needed:
- Steamer

Step-by-step instructions:

1. Rinse the rice until the water runs clear. Add the rice, water, pandan leaves, salt, and sugar to a rice cooker and cook until done.

2. While the rice is cooking, heat the vegetable oil in a pan over medium heat. Add the garlic and sauté until fragrant.

3. Add the chicken to the pan and cook until browned.

4. In a small bowl, mix together the sweet soy sauce, kecap manis, and tamarind paste.

5. Add the sauce to the pan with the chicken and stir until the chicken is coated.

6. Once the rice is done, remove the pandan leaves and transfer the rice to a large bowl.

7. Place a banana leaf or parchment paper on a plate and add a scoop of rice in the center.

8. Add the chicken on top of the rice and garnish with sliced chili and cucumber.

9. Fold the banana leaf or parchment paper around the rice and chicken to form a package.

10. Steam the packages for 10-15 minutes.

11. Serve hot with additional sweet soy sauce on the side.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
This recipe serves 2-3 people.

Nutritional information:
Calories per serving: 500
Fat: 10g
Carbohydrates: 70g
Protein: 30g
Sodium: 800mg

Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Tamarind paste can be substituted with lime juice.

Variations:
- Add vegetables such as carrots, green beans, or cabbage to the chicken mixture.
- Use different types of rice such as brown rice or jasmine rice.

Tips and tricks:
- To make the rice more fragrant, add a few drops of pandan extract to the water before cooking.
- To prevent the banana leaf or parchment paper from sticking to the rice, brush it with a little bit of oil before adding the rice.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, steam the packages for 5-10 minutes or microwave for 1-2 minutes.

Presentation ideas:
Serve the packages on a banana leaf or plate and garnish with sliced chili and cucumber.

Garnishes:
Sliced chili and cucumber

Pairings:
This dish pairs well with Indonesian sambal or pickles.

Suggested side dishes:
- Indonesian fried chicken
- Gado-gado (Indonesian salad)
- Sate (Indonesian skewered meat)

Troubleshooting advice:
- If the rice is too dry, add a little bit of water and mix well.
- If the chicken is too salty, add a little bit of sugar to balance the flavors.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Use a food thermometer to check the temperature of the chicken.

Food history:
Nasi Timbel is a traditional Indonesian dish that originated from West Java. It is typically served with various side dishes such as fried chicken, sambal, and pickles.

Flavor profiles:
This dish has a savory and slightly sweet flavor from the chicken and sweet soy sauce. The chili adds a spicy kick, while the cucumber provides a refreshing crunch.

Serving suggestions:
Serve this dish as a main course for lunch or dinner.

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Region: Indonesian

Taste: Savory, Sweet, Tangy, Umami, Aromatic