Nasi Campur
🛒 Ingredients
- White Rice (cooked) 150 g · 195 kcal
- Ayam Betutu (Balinese Roasted Chicken) 100 g · 200 kcal
- Telur Balado (Spicy Hard-Boiled Egg) 70 g · 125 kcal
- Urab Sayur (Mixed Vegetables with Coconut) 80 g · 120 kcal
- Kering Tempe (Crispy Sweet Tempeh) 30 g · 60 kcal
- Sambal Matah (Raw Shallot and Lemongrass Sambal) 15 g · 23 kcal
- Kerupuk Udang (Shrimp Crackers) 10 g · 50 kcal
👨🍳 Instructions
- For Ayam Betutu: Marinate whole chicken pieces with a rich paste of blended shallots, garlic, red chilies, turmeric, ginger, galangal, lemongrass, candlenuts, and coconut oil overnight or for at least 4 hours.
- Slow-roast or braise the marinated chicken until tender and deeply flavorful, approximately 2-3 hours.
- For Telur Balado: Boil eggs until hard-boiled, peel, and lightly fry until golden. Separately, sauté a paste of red chilies, shallots, garlic, and tomato until fragrant, then mix with the fried eggs.
- For Urab Sayur: Blanch various vegetables like long beans, spinach, and bean sprouts. Toss with a seasoned grated coconut mixture containing chilies, garlic, kencur, and lime juice.
- For Kering Tempe: Slice tempeh thinly and deep-fry until crispy. Cook a sweet and savory sauce with tamarind, palm sugar, chilies, garlic, and shallots, then toss the crispy tempeh in the sauce.
- For Sambal Matah: Finely slice fresh shallots, lemongrass, red bird's eye chilies, and kaffir lime leaves. Drizzle with hot coconut oil and a squeeze of lime juice; mix well.
- Cook white rice according to package instructions until fluffy.
- To assemble Nasi Campur: Place a scoop of white rice in the center of a plate. Arrange portions of Ayam Betutu, Telur Balado, Urab Sayur, Kering Tempe, and Sambal Matah around the rice.
- Garnish with a Kerupuk Udang (shrimp cracker) and serve immediately.
