Balinese Nasi Campur

Recipe details

Yield

4 people

Prep time

40 minutes

Cook time

45 minutes

Total time

1 hour 15 minutes

Ingredients

• 2 cups jasmine rice, rinsed
• 2½ cups water (for rice)
• 1 teaspoon ground turmeric (for rice)
• 1 teaspoon salt (for rice)
• 1 pound boneless chicken thighs
• 6 shallots (divided use)
• 6 garlic cloves
• 1-inch piece fresh ginger
• 1-inch piece fresh galangal (or substitute more ginger)
• 3 candlenuts (or substitute macadamia nuts)
• 1 teaspoon coriander seeds
• ½ teaspoon white pepper
• 3 tablespoons coconut oil (divided use)
• ½ cup coconut milk
• 1 tablespoon palm sugar, grated (or substitute brown sugar)
• 2 tablespoons soy sauce (use tamari for GF)
• 8 ounces tempeh
• 8 ounces long beans (or substitute green beans)
• ½ teaspoon shrimp paste (terasi)
• 6 bird's eye chilies (divided use)
• 2 lemongrass stalks
• 4 kaffir lime leaves (or substitute lime zest)
• 1 lime
• ¼ cup vegetable oil (for frying)
• 4 eggs
• ½ cup roasted peanuts
• 1 cup shrimp crackers (krupuk udang, optional)

Instructions

1. Rinse 2 cups jasmine rice until water runs clear, then combine in a pot with 2½ cups water, 1 teaspoon ground turmeric, and 1 teaspoon salt.
2. Bring rice to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
3. While the rice cooks, peel and roughly chop 3 shallots, 6 garlic cloves, 1-inch piece fresh ginger, 1-inch piece fresh galangal, and 3 candlenuts. Grind 1 teaspoon coriander seeds and ½ teaspoon white pepper in a mortar or spice grinder.
4. In a blender or food processor, blend the chopped shallots, garlic, ginger, galangal, candlenuts, ground coriander, and white pepper into a smooth paste, adding a splash of water if needed.
5. Cut 1 pound boneless chicken thighs into large chunks.
6. Heat 1 tablespoon coconut oil in a large skillet over medium heat, add the spice paste, and cook until fragrant and darker in color, about 5 minutes, stirring frequently.
7. Add the chicken chunks to the skillet and stir to coat with the spice paste. Cook for 5 minutes, stirring occasionally.
8. Add ½ cup coconut milk, 1 tablespoon grated palm sugar, and 2 tablespoons soy sauce to the chicken. Bring to a simmer, reduce heat to low, and cook for 20 minutes until chicken is tender and sauce has thickened.
9. While the chicken simmers, slice 8 ounces tempeh into thin rectangles, about ¼-inch thick.
10. Heat 2 tablespoons vegetable oil in a separate skillet over medium-high heat and fry the tempeh slices until golden and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
11. Trim and cut 8 ounces long beans into 2-inch pieces.
12. In the same skillet used for tempeh, add 1 tablespoon coconut oil and ½ teaspoon shrimp paste, mashing the paste as it toasts for 30 seconds.
13. Add the long beans to the skillet and stir-fry for 4-5 minutes until tender-crisp and slightly charred. Season with a pinch of salt. Set aside.
14. Thinly slice 3 remaining shallots and 2 lemongrass stalks (tender white parts only). Slice 4 bird's eye chilies thinly. Finely shred 4 kaffir lime leaves.
15. In a bowl, combine the sliced shallots, lemongrass, chilies, and kaffir lime leaves. Squeeze the juice of 1 lime over the mixture, add 1 tablespoon coconut oil, and season with salt to taste. Toss well to make sambal matah. Set aside.
16. Once the chicken is done, use two forks to shred it directly in the skillet, mixing it with the sauce.
17. Heat 2 tablespoons vegetable oil in a clean skillet over medium-high heat and fry 4 eggs sunny-side up until edges are crispy and yolks remain runny, about 3 minutes.
18. Fluff the turmeric rice with a fork.
19. To assemble each plate: place a generous mound of turmeric rice in the center, then arrange portions of shredded chicken, crispy tempeh, long beans, sambal matah, a fried egg, roasted peanuts, and shrimp crackers around the rice.