Nasi Tim (Savoury Chinese Steamed Rice)
From time to time, we have cravings for something rice, warm, soft, and savoury, Nasi Tim, or, literally, steamed rice, comes to mind. One of the fun of eating Nasi Tim is breaking up the rice and its topping moulded to the shape of its container.
However, I have no patience to scoop the kernels onto prepared bowls filled with toppings and then place these little bowls on a steamer. Imagine the washing I (or rather he) need(s) to do! So I create this simplified method. I rather like it actually because, done this way, the mushroom preserves its flavour and fragrance, both of which are very fine and can easily be overpowered by the meaty chicken and its sauces.
Some Nasi Tim can be smooth in both texture (almost mushy) and flavour (almost sweet). This one is the more substantial version. I am, to this day, still searching for a Nasi Tim recipe which resembles the tender and delicate goodness of the Nasi Tim served in restaurant Sudi Mampir in Puncak, Indonesia. Anyone?
However, I have no patience to scoop the kernels onto prepared bowls filled with toppings and then place these little bowls on a steamer. Imagine the washing I (or rather he) need(s) to do! So I create this simplified method. I rather like it actually because, done this way, the mushroom preserves its flavour and fragrance, both of which are very fine and can easily be overpowered by the meaty chicken and its sauces.
Some Nasi Tim can be smooth in both texture (almost mushy) and flavour (almost sweet). This one is the more substantial version. I am, to this day, still searching for a Nasi Tim recipe which resembles the tender and delicate goodness of the Nasi Tim served in restaurant Sudi Mampir in Puncak, Indonesia. Anyone?
Ingredients:
3 cups of rice
2 piece of chicken thighs
3 cloves garlic
a thumb of ginger
a tablespoon of sweet soy sauce
half a tablespoon of fish sauce
a tablespoon of sesame oil
4 champignon and 2 soaked shiitake mushroom, coarsely chopped
salt and pepper to taste
oil for sauteing
chopped celery leaves for garnish
a few leaves of nappa cabbage (bai cai), finely shredded
Directions:
Smash 3/4 of the ginger and 1 clove of garlic. Put in a pot with the chicken and cover with water. Cook until chicken is done and broth flavourful. Fish out the chicken and when they are cool enough to handle, separate the meat from the bones. Chop the meat coarsely and return the bones to the soup pot. Simmer the soup gently.
Meanwhile, mince the rest of the garlic and ginger finely. Fry them gently in oil until fragrant but not coloured. Dump in the chopped chicken and let it fry for about 5 minutes. Do not overcook. Season with fish sauce, sweet soy sauce, salt and pepper. Remove the pan from fire and mix in the sesame oil.
Put the rice into a rice cooker and add the normal amount of water. Dump the chicken onto the rice but do not stir. Cover the top with chopped mushroom. Switch on the rice cooker.
Serve with hot soup sprinkled with chopped celery leaves and shredded bai cai.
it’ll be fittin to eat nasi tim when fall comes!
i didn’t know that celery leaves are used for garnish, for a long time i always use cilantro leaves (i’m a fan of it).
V: Oh.. ignore me. That’s the only herb I had in the kitchen :p . Of course Cilantro is more suitable.
Comment by eliza — 10 August 2008 @ 4:14 pm
Do you really need to steam it in a bowl to have a proper shape? Can’t you just pack them up after the rice has been cooked?
V: If you want the shape, you need to steam the rice in bowls. Otherwise, you’ll have a ‘fun’ time packing the meat on top of the rice. Moreoever, the meat needs to be cooked with the rice for proper flavour. Thus, my rice-cooker method. Tee.. hee…
Comment by Benny — 12 August 2008 @ 10:42 am