Entree: Indonesia – Bali – Nasi Tepeng (A Balinese mixed rice platter served on banana leaf with coconut-infused rice, spiced shredded chicken, urap vegetable coconut salad, sambal, tempeh, and crispy anchovies)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Total 1 hr

Ingredients

- 2 cups (370 g) jasmine rice, rinsed
- 1 1/2 cups (360 ml) coconut milk
- 1/2 cup (120 ml) water
- 1/2 tsp (1 g) ground turmeric or 1 tsp (2 g) fresh grated turmeric
- 1 tsp (5 g) salt
- 1 lb (454 g) boneless chicken thighs, poached then shredded
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) vegetable oil
- 8 oz (225 g) tempeh, sliced into 1/4-inch (6 mm) pieces
- 2 tbsp (30 ml) neutral oil for frying tempeh
- 2 oz (57 g) dried small anchovies (ikan teri), rinsed and patted dry
- 1 cup (240 ml) grated fresh coconut (or desiccated rehydrated), for urap
- 6 oz (170 g) long beans, cut into 1-inch (2.5 cm) pieces and blanched
- 6 oz (170 g) bean sprouts, blanched
- 2 shallots, thinly sliced (about 50 g)
- 3 cloves garlic, minced (about 9 g)
- 1 stalk lemongrass, white part finely sliced (about 15 g)
- 3 bird's eye chilies, thinly sliced (about 10 g) adjust to taste
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) coconut oil or vegetable oil, for sambal matah
- 1 tsp (5 g) palm sugar or brown sugar
- Banana leaves for serving (optional)
- Fresh lime wedges for serving

Instructions

1. Combine rinsed jasmine rice, coconut milk, water, turmeric, and salt in a pot or rice cooker; bring to a simmer then cook covered until rice is tender and liquid absorbed (rice cooker setting or about 15–18 minutes on stove). Fluff and keep warm.
2. To prepare shredded chicken: poach chicken thighs in simmering water with one sliced shallot and a clove of garlic until cooked through (about 15 minutes); cool slightly, shred, then toss with kecap manis and 1 tbsp oil. Lightly pan-fry shredded chicken 2–3 minutes to caramelize flavors; set aside.
3. Make urap (vegetable coconut salad): in a dry skillet toast grated coconut over medium heat until fragrant and slightly golden, then cool. Mix toasted coconut with blanched long beans, blanched bean sprouts, finely minced garlic, and 1/2 sliced shallot; season with 1 tsp palm sugar and a pinch of salt and toss to combine.
4. Prepare sambal matah: in a bowl combine thinly sliced shallots, minced garlic, sliced lemongrass, sliced bird's eye chilies, lime juice, palm sugar, and salt; heat 2 tbsp coconut oil until shimmering and pour hot oil over the mixture to bloom the aromatics; stir and set aside.
5. Fry tempeh: heat 2 tbsp oil in a skillet over medium-high heat and fry tempeh slices until golden and crisp on both sides; drain on paper towel and keep warm.
6. Crisp anchovies: in a small skillet, dry-fry or shallow-fry the dried anchovies in 1 tbsp oil until crisp, about 2–3 minutes; drain and set aside.
7. Assemble Nasi Tepeng: if using, warm banana leaves and place on serving plates. Spoon a mound of coconut-turmeric rice in the center, then arrange portions of shredded chicken, urap vegetables, fried tempeh, and crispy anchovies around the rice.
8. Spoon sambal matah over the chicken or serve on the side, and garnish with lime wedges for squeezing.
9. Serve immediately so contrasts of warm rice, crisp tempeh and anchovies, and fresh sambal are at their best.