Entree: Indonesia – Bali – Nasi Campur Bali (Balinese mixed rice plate served with small portions of meats, vegetables, and condiments)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 2 cups (360 g) jasmine rice, rinsed
- 2 1/2 cups (600 ml) water (for cooking rice)
- 1 lb (454 g) boneless skinless chicken thighs (about 3–4 thighs) for ayam suwir
- 1 stalk lemongrass, bruised (for simmering chicken)
- 2 kaffir lime leaves (optional, for simmering chicken)
- 1 tsp (5 g) ground turmeric (or 1 tsp (5 g) fresh turmeric grated)
- 1 tsp (5 g) salt (for chicken cooking liquid)
- 2 tbsp (30 ml) vegetable oil (for sautéing)
- 6 oz (170 g) ground pork (for lawar)
- 1 cup (80 g) freshly grated coconut, toasted until light golden (for lawar)
- 4 oz (115 g) long beans or green beans, blanched and chopped (for lawar)
- 2 shallots, finely sliced (for lawar)
- 1 clove garlic, minced (approx. 3 g) (for lawar)
- 1/2 tsp (2 g) ground coriander (for lawar)
- 8 oz (225 g) white fish fillets (e.g., snapper), minced for sate lilit
- 1 large egg (approx. 50 g) to bind sate lilit
- 1/4 cup (60 ml) coconut milk (for sate lilit mix)
- 2 tbsp (30 ml) grated fresh coconut or desiccated coconut (for sate lilit)
- 3 shallots, finely sliced (for sambal matah)
- 3 bird's eye chiles, thinly sliced (adjust to taste) (for sambal matah)
- 1 stalk lemongrass, finely sliced white part only (for sambal matah)
- 2 tbsp (30 ml) coconut oil or neutral oil, warmed (for sambal matah)
- 2 tbsp (30 ml) fresh lime juice (for sambal matah)
- 8 oz (225 g) tempeh, sliced into bite-sized pieces and fried
- 1/4 cup (35 g) fried shallots (for garnish)
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) salt (to taste, divided)
- Lime wedges and cucumber slices for serving

Instructions

1. Cook the rice: combine 2 cups (360 g) rinsed jasmine rice with 2 1/2 cups (600 ml) water in a pot, bring to a boil, reduce to simmer, cover and cook 15–18 minutes until water is absorbed; remove from heat and let steam covered 10 minutes.
2. Make ayam suwir (shredded spiced chicken): place chicken thighs in a pot with 2 cups (480 ml) water, bruised lemongrass, kaffir lime leaves, 1 tsp (5 g) salt, and 1 tsp (5 g) ground turmeric. Simmer gently 20–25 minutes until cooked through. Remove chicken, reserve 1/2 cup (120 ml) cooking liquid, shred chicken with forks. Heat 1 tbsp (15 ml) oil in a pan, sauté 1 minced clove garlic and 1 sliced shallot until soft, add shredded chicken, 2 tbsp (30 ml) reserved cooking liquid, adjust salt, and fry briefly to dry and flavor the meat.
3. Prepare lawar: in a skillet toast 1 cup (80 g) grated coconut over medium heat until golden, set aside. Sauté 6 oz (170 g) ground pork in 1 tbsp (15 ml) oil until cooked; add sliced shallot and minced garlic, cook until fragrant. Mix in blanched chopped long beans, toasted coconut, 1/2 tsp (2 g) ground coriander, 1 tbsp (15 g) palm sugar and salt to taste; cook 2–3 minutes and adjust seasoning.
4. Make sate lilit: mince 8 oz (225 g) white fish into a fine paste (alternatively pulse in food processor). In a bowl combine minced fish, 1 large egg (approx. 50 g), 1/4 cup (60 ml) coconut milk, 2 tbsp (30 ml) grated coconut, 1 small minced shallot, 1 clove minced garlic, a pinch of salt and 1/2 tsp (2 g) ground coriander. Form small sausage shapes around soaked bamboo skewers or shape into small patties. Grill or pan-fry over medium heat 3–4 minutes per side until cooked through and lightly browned.
5. Make sambal matah: combine 3 thinly sliced shallots, 3 sliced bird's eye chiles, finely sliced white part of 1 stalk lemongrass, 2 tbsp (30 ml) lime juice, 1/2 tsp (2 g) salt and 2 tbsp (30 ml) warmed coconut oil. Toss and let sit 5–10 minutes to soften flavors.
6. Fry tempeh: heat oil in a skillet and fry sliced tempeh 3–4 minutes per side until golden and crisp; drain on paper towel and season lightly with salt.
7. Assemble Nasi Campur Bali: divide steamed rice among 4 plates. Arrange small portions of ayam suwir, lawar, 1–2 pieces of sate lilit, several pieces of fried tempeh, and a spoonful of sambal matah on each plate. Garnish with fried shallots, cucumber slices, and lime wedges. Serve immediately so sambal remains fresh and components retain texture.