Rijsttafel

Ingredients - Serves 6

• Peanuts - For garnish
• Fried shallots - For garnish
• Pickled cucumbers - 1 jar
• Kecap manis - 1/2 cup
• Eggs - 6, hard-boiled and peeled
• Tempeh - 1 block, sliced
• Peanut oil - For frying
• Sambal oelek - 2 tablespoons
• Lemongrass - 2 stalks, crushed
• Ginger - 2 tablespoons, minced
• Garlic - 6 cloves, minced
• Brown sugar - 1/4 cup
• Soy sauce - 1/2 cup
• Coconut milk - 2 cans
• Chicken thighs - 6, boneless and skinless
• Jasmine rice - 3 cups

Let's Get Started

1. Cook the jasmine rice according to the package instructions.
2. In a large pot, combine the chicken thighs, one can of coconut milk, soy sauce, brown sugar, half of the minced garlic, the ginger, lemongrass, and sambal oelek. Bring to a simmer and cook until the chicken is tender, about 1 hour.
3. In a frying pan, heat the peanut oil over medium heat. Fry the tempeh slices until golden brown, then set aside.
4. In the same pan, fry the hard-boiled eggs until golden brown, then set aside.
5. In a small saucepan, combine the remaining can of coconut milk, the remaining minced garlic, and the kecap manis. Bring to a simmer and cook until thickened, about 10 minutes.
6. To serve, arrange the rice, chicken, tempeh, eggs, pickled cucumbers, and sauce on a large platter. Garnish with fried shallots and peanuts.

Dietary Info

• Dish Type: Main Course
• Prep Time: 60 minutes
• Cook Time: 120 minutes
• Calories: 800
• Fat: 20g
• Carbs: 100g
• Protein: 50g
• Sodium: 2000mg
• Sugar: 20g