Nasi tim
Nowadays, Nasi tim has become a topic of great interest and debate in different areas. Both in society and in the academic field, Nasi tim has generated a series of mixed emotions and opinions that have triggered endless discussions and reflections. That is why it is relevant to dedicate time and space to explore and analyze in depth the impact and implications that Nasi tim has on our lives. In this article, we will delve into the different aspects related to Nasi tim, examining its origins, evolution, consequences and possible solutions. Likewise, we will address the various perspectives and positions surrounding Nasi tim, in order to expand our understanding of this complex and significant topic.
 Nasi Tim Ayam | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | Southeast Asia |
| Serving temperature | Hot |
| Main ingredients | Rice steamed with chicken or meat |
Nasi tim is an Tionghoa Indonesian steamed chicken rice.[2] In Indonesian language nasi means (cooked) rice and tim means steam. The ingredients are chicken, mushroom and hard boiled egg. These are seasoned in soy sauce and garlic, and then placed at the bottom of a tin bowl. This tin bowl is then filled with rice and steamed until cooked. This dish is usually served with light chicken broth and chopped leeks.[1]
Variations
Although it commonly uses chicken, some variants also use pork, fish or beef in place of chicken. Nasi tim for babies are often made from red rice and chicken liver.[citation needed]
Preparation and serving
The diced and seasoned boneless chicken and mushroom are stir-fried with garlic and seasoned with soy sauce, Chinese cooking wine, sesame oil and oyster sauce. The rice is seasoned with salt and pepper and garlic. Hard boiled chicken egg is placed in the bottom of the bowl, followed by seasoned cooked chicken and mushroom, then the bowl is filled with seasoned rice. Then the bowl is steamed in a steamer until it is cooked well.[2]
The serving method is as follows: nasi tim in metal bowls (made from tin, aluminium or stainless steel) are usually kept in a steamer to keep warm. It is then served by placing the tin bowl against a plate and the bowl's content will be printed upon the plate. Because this food is always served hot — just like chicken soup — nasi tim is known as comfort food in Chinese Indonesian culture.
The soft texture of rice and boneless chicken also make this dish suitable for young children or adults in convalescence.[citation needed]
See also
References
- ^ a b Marvellina (25 July 2016). "Indonesian steamed rice with chicken (nasi tim ayam)". What to Cook Today.
- ^ a b Blessedfin (28 October 2013). "Nasi Tim Ayam Jamur (Steamed Rice With Chicken and Mushroom)". Mangkok dan Sumpit.
- Tan, Mely G. (2002), "Chinese Dietary Culture in Indonesian Urban Society", in Wu, David Y. H. & Cheung, Sidney C. H. (eds.), The Globalization of Chinese Food, Honolulu, H.I.: University of Hawaii Press, pp. 152–169, ISBN 978-0-8248-2582-9.
External links
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