Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 teaspoon of salt
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 1 can of coconut milk
- 2 cups of mixed vegetables (carrots, green beans, cabbage)
- 2 red chilies, sliced
- 1 tablespoon of vegetable oil
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of sugar
- Salt to taste
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the rice and place it in the rice cooker with 4 cups of water, salt, lemongrass, and kaffir lime leaves. Cook the rice according to the rice cooker's instructions.
2. In a large pot, heat the vegetable oil over medium heat. Add the sliced chilies, ground coriander, ground cumin, and turmeric. Stir for 1-2 minutes until fragrant.
3. Add the mixed vegetables and stir for 2-3 minutes until slightly softened.
4. Pour in the coconut milk and add the sugar and salt to taste. Bring to a boil and then reduce the heat to low. Simmer for 10-15 minutes until the vegetables are cooked through.
5. Cut the cooked rice into small cubes and place them in a bowl.
6. Pour the spicy vegetable soup over the rice cubes.
7. Garnish with additional sliced chilies and kaffir lime leaves if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cook the rice in the rice cooker according to the manufacturer's instructions. Cook the soup over medium heat until it comes to a boil, then reduce the heat to low and simmer for 10-15 minutes.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 50g
Protein: 6g
Fiber: 4g
Substitutions for ingredients:
- Use any type of mixed vegetables you prefer.
- Use green chilies instead of red chilies for a milder flavor.
- Use chicken or vegetable broth instead of water for a richer flavor.
Variations:
- Add cooked chicken or tofu to the soup for additional protein.
- Add a tablespoon of tamarind paste for a tangy flavor.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Cut the rice cubes into small pieces to make it easier to eat.
- Adjust the amount of chili according to your spice preference.
- Use fresh lemongrass and kaffir lime leaves for a more authentic flavor.
Storage instructions:
Store any leftover soup and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup and rice separately in the microwave or on the stove until heated through.
Presentation ideas:
Serve the Spicy Ketupat Sayur in individual bowls with additional sliced chilies and kaffir lime leaves for garnish.
Garnishes:
Additional sliced chilies and kaffir lime leaves.
Pairings:
This dish pairs well with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the vegetables and soup thoroughly to avoid any foodborne illnesses.
Food history:
Ketupat Sayur is a traditional Indonesian dish that is typically served during Eid al-Fitr, a Muslim holiday that marks the end of Ramadan.
Flavor profiles:
This dish is spicy, savory, and slightly sweet.
Serving suggestions:
Serve the Spicy Ketupat Sayur as a main dish for lunch or dinner.
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Region: Indonesian