Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 1 stalk of lemongrass, bruised
- 2 kaffir lime leaves
- 1 tablespoon of vegetable oil
- 1 tablespoon of fried shallots
- 1 tablespoon of chopped scallions
- 1 tablespoon of chopped cilantro
For Sambal Matah:
- 5 shallots, thinly sliced
- 5 red chili peppers, thinly sliced
- 3 green chili peppers, thinly sliced
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 1 tablespoon of lime juice
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the jasmine rice with water until the water runs clear. Drain the rice and transfer it to the rice cooker.
2. Add water, coconut milk, salt, lemongrass, and kaffir lime leaves to the rice cooker. Stir well.
3. Turn on the rice cooker and cook the rice until it is done.
4. While the rice is cooking, prepare the sambal matah. In a bowl, mix shallots, red chili peppers, green chili peppers, garlic, salt, sugar, vegetable oil, and lime juice. Stir well and set aside.
5. Once the rice is done, remove the lemongrass and kaffir lime leaves. Fluff the rice with a fork.
6. Transfer the rice to a serving dish. Drizzle vegetable oil on top of the rice.
7. Garnish with fried shallots, scallions, and cilantro.
8. Serve the rice with sambal matah on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 60g
Protein: 5g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Coconut milk can be substituted with almond milk or soy milk.
- Shallots can be substituted with red onions.
- Red chili peppers and green chili peppers can be substituted with any type of chili peppers.
Variations:
- Add sliced cucumber and tomato to the sambal matah for a refreshing twist.
- Add fried chicken or tofu to the rice for a complete meal.
Tips and tricks:
- Rinse the rice well to remove excess starch.
- Use a rice cooker for perfectly cooked rice every time.
- Use fresh ingredients for the sambal matah for the best flavor.
Storage instructions:
- Store leftover rice and sambal matah separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a little bit of water or coconut milk to prevent it from drying out.
- Serve the sambal matah cold.
Presentation ideas:
- Serve the rice in a bowl or on a plate.
- Garnish with fresh herbs and sliced chili peppers.
Garnishes:
- Fried shallots, scallions, and cilantro.
Pairings:
- Serve with fried chicken or tofu for a complete meal.
Suggested side dishes:
- Indonesian fried noodles (mie goreng)
- Fried tempeh
- Indonesian vegetable salad (gado-gado)
Troubleshooting advice:
- If the rice is too dry, add a little bit of water or coconut milk and stir well.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers properly in the refrigerator.
Food history:
- Nasi uduk is a popular Indonesian dish made with coconut milk and spices.
- Sambal matah is a traditional Balinese condiment made with shallots, chili peppers, and lime juice.
Flavor profiles:
- Nasi uduk is creamy and fragrant with a hint of lemongrass and kaffir lime leaves.
- Sambal matah is spicy and tangy with a crunch from the shallots.
Serving suggestions:
- Serve the rice and sambal matah on a banana leaf for a traditional Indonesian presentation.
Related Categories
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Region: Indonesian