Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of coconut milk
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of cooking oil
- 4 cloves of garlic, minced
- 4 shallots, sliced
- 2 red chilies, sliced
- 1 teaspoon of shrimp paste
- 1 teaspoon of tamarind paste
- 1 tablespoon of sweet soy sauce
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 fried egg
- Fried shallots and chopped scallions for garnish
Special equipment needed:
- Rice cooker or pot with lid
- Blender or mortar and pestle
Step-by-step instructions:
1. Rinse the rice until the water runs clear and drain.
2. In a pot or rice cooker, combine the rice, coconut milk, lemongrass, kaffir lime leaves, salt, and sugar. Stir well.
3. Cook the rice according to the rice cooker or pot instructions until fluffy and fully cooked.
4. In a pan, heat the cooking oil over medium heat.
5. Add the garlic, shallots, and red chilies. Stir-fry until fragrant.
6. Add the shrimp paste, tamarind paste, and sweet soy sauce. Stir well.
7. Add the cooked rice to the pan and stir-fry for a few minutes until the rice is evenly coated with the spice mixture.
8. Serve the Nasi Uduk Betawi with sliced cucumber, tomato, and a fried egg on top.
9. Garnish with fried shallots and chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 25g
Carbohydrates: 70g
Protein: 10g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Coconut milk can be substituted with coconut cream or cow's milk.
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with lime zest.
- Shrimp paste can be substituted with fish sauce or soy sauce.
- Tamarind paste can be substituted with lime juice or vinegar.
- Sweet soy sauce can be substituted with regular soy sauce and sugar.
Variations:
- Add chicken or beef to the dish for a protein boost.
- Add vegetables such as carrots, peas, or bell peppers for extra nutrition.
- Make it vegetarian by omitting the shrimp paste and using vegetable broth instead of coconut milk.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent the rice from becoming sticky.
- Use a rice cooker for foolproof rice cooking.
- Use fresh ingredients for the best flavor.
- Adjust the spice level to your liking by adding more or less chili.
Storage instructions:
Store the leftover Nasi Uduk Betawi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Nasi Uduk Betawi in the microwave or on the stove with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the Nasi Uduk Betawi in a bowl with the fried egg on top and the cucumber and tomato slices on the side. Garnish with fried shallots and chopped scallions.
Garnishes:
Fried shallots and chopped scallions.
Pairings:
N/A
Suggested side dishes:
- Sate (grilled meat skewers)
- Gado-gado (Indonesian salad with peanut sauce)
- Tempeh or tofu dishes
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir-fry until the rice is moist.
- If the rice is too wet, cook it for a few more minutes until the excess liquid is absorbed.
Food safety advice:
- Make sure to cook the rice thoroughly to prevent foodborne illness.
- Store the leftover Nasi Uduk Betawi in the refrigerator to prevent bacterial growth.
Food history:
Nasi Uduk Betawi is a traditional Indonesian dish that originated in Jakarta, the capital city of Indonesia. It is a popular breakfast dish that is often sold by street vendors.
Flavor profiles:
Nasi Uduk Betawi is a fragrant and flavorful dish that is slightly sweet and spicy. The coconut milk gives it a creamy and rich texture, while the spices add depth and complexity to the dish.
Serving suggestions:
Serve Nasi Uduk Betawi for breakfast, lunch, or dinner. It is a versatile dish that can be enjoyed any time of the day.
Related Categories
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Region: Indonesian