Balinese mixed rice with fish in banana leaf, spicy chicken, Balinese chicken satay, and seasoned and spiced vegetables with grated coconut. This is a wonderful party mix recipe – simply make all the various accompaniments separately and cook your rice on its own (or with coconut milk, this adds a whole level of cholesterol high to this meal that is toooo worth it to not try).
Nasi Campur Bali by Alila Jakarta
- Pepes Ikan (fish in banana leaf)
- 2-3 shallots
- 1/2 tsp shrimp paste, wrapped in foil and baked in oven for 10 mins
- 1/2 long chilli?1 sml hot chilli
- 1 tsp salt?1 tomato, cubed
- 2 cm ginger, chopped
- 200 grams fresh tuna, cubed
- Banana leaves
- Ayam Pedas (Spicy Chicken)
- 8 chicken thigh pieces, bone in
- 3 garlic cloves, crushed
- 1 long red chilli, chopped
- 2 spring onions, sliced, white and green parts
- 1 tbsp sambal
- 2 tbsp Indonesian soy sauce (kecap manis)
- 1/2 tbsp ketchup
- _ Urap (Steamed Vegetables Mixed with Seasoned and Spiced Grated Coconut)_
- 200 gr Snake beans, sliced into 2cm chunks
- 4 Carrots, sliced
- 1/4 Sliced cabbage
- 1 head of cauliflower florets, smallish bits
- 1/4 fresh shredded coconut or 1/4 cup dessicated, refreshed in warm water
- For the Paste
- 3 garlic cloves
- 2 shallots, chopped
- 1 long chilli, de-seeded
- 1 tsp salt
- 1 lemongrass stalk, in thirds
- Spicy Chicken Satay
- 100gr minced chicken
- 1/4 cup fresh grated coconut
- 2 kaffir lime leaves, finely slice
- 2 bamboo skewers or stalks lemongrass
- Salt to taste
- Spices to grind?
- 2 shallots
- 2 garlic cloves
- 2 red chilies
- 1 bird eye chilies
- 2 candle nuts, crushed and toasted
- 10g fresh kencur (aromatic ginger) chopped
- 10gr fresh turmeric, chopped
- 20gr fresh galangal, chopped
- 1 kaffir lime leaf, torn
- 1 Indonesian bay leaf (daun salam)
- 1 lemongrass, bruised
- ½ tsp shrimp paste (terasi/belachan)
- 1 tbsp shaved coconut sugar, substitute palm sugar or brown sugar
- Coconut oil or vegetable oil for frying
- To make the Pepes Ikan
- Pound the shallots, shrimp paste, chillies, salt, tomato and ginger to a paste. In the mortar or bowl, mix the tuna cubes in with the paste until well combined. Wrap the mixture in a banana leaf, long ways, fastening each end with a toothpick. Cook in an oven at 170 degrees or a low BBQ for 10 mins.
- To make the Ayam Pedas
- Cook chicken in an oven at 170 degrees for 10 minutes to cook through. Stir-fry garlic, chilli, spring onion. Add salt and pepper, kecap manis, sambal and ketchup. Stir through well for 2-3 minutes and serve.
- To make the Urap
- Make a paste in a mortar and pestle or food processor by combining garlic, shallots, chilli, salt and lemongrass. Boil all the vegetables until just tender and set aside, wash under cold water. In a wok, add the paste and fresh shredded coconut. Add vegies and stir fry through. The mix should be quite dry.
- To Make the Chicken Satay
- Place the chicken mince in a big bowl, add fresh grated coconut and finely sliced kaffir lime leaves, mix well to combine. Add 2 tablespoons of spice paste, season with salt. Mix until the chicken has evenly coated with the spice paste.
- Take a heaped tablespoon of the mixture, place it on your palm and spread gently using the spoon. Take a bamboo skewer and place it onto the mixture, mould the mixture and press lightly onto the skewer. You can use fresh lemongrass as a skewer if you want.
- Heat a non stick-grilling pan, brush with oil, place and arrange the sate in the grilling pan. Grill each side for about 5 minutes until golden brown on both sides. You can always use the traditional way of grilling method – by using charcoal grill or coconut husk grill and grill about 4 minutes on both sides until golden brown.
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To Serve, simply plate rice surrounded by all the wonderful dishes you have cooked up!