Ingredients with Measurements:
- 2 cups of rice
- 3 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 can of coconut milk
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 red chilies, sliced
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of water
- 1 lime, cut into wedges
- Fresh coriander leaves for garnish
Special equipment needed:
- Rice cooker
- Large saucepan
- Small bowl
- Serving platter
Step-by-step instructions:
1. Rinse the rice and drain it well.
2. Add the rice, water, salt, and vegetable oil to the rice cooker and cook according to the manufacturer's instructions.
3. In a large saucepan, heat the coconut milk over medium heat.
4. Add the garlic, onion, and red chilies and cook until the onion is soft and translucent.
5. Add the turmeric powder, cumin powder, coriander powder, chili powder, salt, and sugar and stir well.
6. Add the cooked rice to the saucepan and stir until the rice is well coated with the spice mixture.
7. In a small bowl, mix the tamarind paste and water until well combined.
8. Drizzle the tamarind mixture over the rice and stir well.
9. Transfer the spicy tumpeng to a serving platter and garnish with fresh coriander leaves.
10. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Cook rice according to the manufacturer's instructions.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 45g
Protein: 5g
Sodium: 680mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Soy milk can be used instead of coconut milk.
- Lemon juice can be used instead of tamarind paste.
Variations:
- Add cooked chicken or shrimp to the rice for a protein boost.
- Use different types of chili peppers for varying levels of spiciness.
- Add vegetables such as carrots, peas, or bell peppers to the rice for added nutrition.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a non-stick saucepan to prevent the rice from sticking to the bottom.
- Use a fork to fluff the rice after cooking for a light and fluffy texture.
Storage instructions:
Store any leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the spicy tumpeng on a large platter with fresh coriander leaves for garnish.
Garnishes:
Fresh coriander leaves
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Steamed vegetables
- Fresh salad
- Naan bread
Troubleshooting advice:
- If the rice is too dry, add a little more coconut milk or water.
- If the rice is too wet, cook it for a few more minutes to evaporate any excess liquid.
Food safety advice:
- Store any leftover rice in the refrigerator within 2 hours of cooking.
- Reheat leftover rice to an internal temperature of 165°F (74°C) before eating.
Food history:
Tumpeng is a traditional Indonesian dish that is typically served during special occasions such as weddings or religious ceremonies.
Flavor profiles:
This dish is spicy, savory, and slightly sweet.
Serving suggestions:
Serve the spicy tumpeng with lime wedges on the side for a burst of citrus flavor.
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Region: Indonesian