Nasi Campur Bali by Alila Jakarta

Ingredients

• 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

Method

1. To make the Pepes Ikan
2. 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.
3. To make the Ayam Pedas
4. 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.
5. To make the Urap
6. 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.
7. To Make the Chicken Satay
8. 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.
9. 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.
10. 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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