Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 2 chicken breasts
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of vegetable oil
- 2 eggs
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 tablespoon of fried shallots
Special equipment needed:
- Rice cooker
- Wok or frying pan
- Steamer
Step-by-step instructions:
1. Rinse the rice and add it to the rice cooker with 2 cups of water. Cook the rice according to the rice cooker instructions.
2. Cut the chicken breasts into small pieces.
3. Heat 1 tablespoon of vegetable oil in a wok or frying pan over medium heat. Add the garlic and onion and sauté until fragrant.
4. Add the chicken to the wok and stir-fry until it is cooked through.
5. Add the salt, black pepper, turmeric powder, cumin powder, and coriander powder to the wok and stir-fry for 1-2 minutes.
6. Add the soy sauce, oyster sauce, and sweet soy sauce to the wok and stir-fry for another 1-2 minutes.
7. In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Crack the eggs into the pan and fry until the whites are set and the yolks are still runny.
8. To assemble the tumpang nasi ayam, place a layer of rice in a bowl or container. Add a layer of chicken on top of the rice, followed by a layer of sliced cucumber and tomato. Repeat the layers until the bowl or container is full.
9. Top the tumpang nasi ayam with the fried egg and fried shallots.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Cook the rice according to the rice cooker instructions.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 15g
Protein: 25g
Carbohydrates: 55g
Fiber: 2g
Sugar: 7g
Sodium: 900mg
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Soy sauce can be substituted with tamari sauce.
- Oyster sauce can be substituted with hoisin sauce.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add vegetables such as carrots, bell peppers, or green beans to the chicken stir-fry.
- Use brown rice instead of white rice.
- Add chili sauce or sambal for extra spice.
Tips and tricks:
- Use a spoon to pack the rice and chicken tightly in the bowl or container to make it easier to eat.
- Use leftover rice to save time.
- Make the chicken stir-fry ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
Store the tumpang nasi ayam in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the tumpang nasi ayam in the microwave or steamer until heated through.
Presentation ideas:
Serve the tumpang nasi ayam in a traditional Indonesian tumpang container or in a bowl with the fried egg on top.
Garnishes:
Top the tumpang nasi ayam with fried shallots or chopped scallions.
Pairings:
Serve the tumpang nasi ayam with a side of Indonesian sambal or pickled vegetables.
Suggested side dishes:
- Indonesian gado-gado salad
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the chicken stir-fry is too dry, add a splash of water or chicken broth to the wok.
- If the rice is too sticky, rinse it with cold water before cooking.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the fridge and reheat thoroughly before eating.
Food history:
Tumpang nasi ayam is a traditional Indonesian dish that originated in Java. It is a popular street food that is often sold in tumpang containers.
Flavor profiles:
Tumpang nasi ayam is a savory and slightly sweet dish with flavors of garlic, onion, and spices. The fried egg adds a rich and creamy texture to the dish.
Serving suggestions:
Serve tumpang nasi ayam as a main dish for lunch or dinner.
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Region: Indonesian