Nasi Campur Bali (Balinese Mixed Rice Plate)

• •100 gram For Base Genep (Balinese Master Spice Paste) (shallots, peeled)
• •6 cloves Garlic (peeled)
• •4 pieces Candlenuts (lightly toasted)
• •3 pieces Red chilies (large, deseeded for less heat, or left whole for more)
• •5 pieces Bird's eye chilies (to taste, for heat)
• •2 inch Ginger (piece, peeled)
• •1 inch Galangal (piece, peeled)
• •1 inch Fresh turmeric (piece, peeled)
• •0.5 inch Kencur (aromatic ginger) (piece, peeled (optional, but recommended))
• •1 tsp Coriander seeds (toasted)
• •0.5 tsp Cumin seeds (toasted)
• •0.5 tsp Black peppercorns
• •0.3 tsp White peppercorns
• •0.3 tsp Nutmeg (grated)
• •1 tsp Terasi (shrimp paste) (toasted or grilled until fragrant)
• •1 tsp Salt
• •2 tbsp Vegetable oil
• •2 cups For Steamed White Rice (Jasmine rice)
• •3 cups Water
• •2 pieces For Ayam Sisit (Shredded Spiced Chicken) (boneless, skinless chicken breast or thighs)
• •3 tbsp Base Genep (from above recipe)
• •1 tbsp Coconut oil
• •2 pieces Kaffir lime leaves (finely sliced)
• •1 stalk Lemongrass (white part, bruised)
• •0.5 tsp Salt (or to taste)
• •0.5 tsp Palm sugar (or granulated sugar)
• •0.3 cup Toasted grated coconut ((desiccated unsweetened, lightly toasted in a dry pan))
• •1 cup For Lawar Sayur (Vegetable Lawar) (long beans or green beans, finely chopped)
• •1 cup Fresh grated coconut (or frozen/thawed unsweetened grated coconut)
• •2 tbsp Base Genep (from above recipe)
• •1 tbsp Lime juice
• •0.5 tsp Salt (or to taste)
• •2 tbsp Fried shallots (for garnish (store-bought or homemade))
• •0.5 cup For Sambal Matah (Raw Shallot Lemongrass Sambal) (shallots, very thinly sliced)
• •2 stalks Lemongrass (white part only, very thinly sliced)
• •5 pieces Bird's eye chilies (finely sliced (adjust to taste))
• •2 pieces Kaffir lime leaves (vein removed, very thinly sliced)
• •0.5 tsp Terasi (shrimp paste) (toasted, crumbled)
• •1 tbsp Lime juice
• •3 tbsp Coconut oil (warmed until fragrant)
• •0.5 tsp Salt (or to taste)
• •250 gram For Sate Lilit Ayam (Minced Chicken Satay) (minced chicken (thigh meat is best))
• •0.3 cup Fresh grated coconut (or frozen/thawed)
• •2 tbsp Base Genep (from above recipe)
• •1 piece Kaffir lime leaves (finely sliced)
• •0.5 tsp Palm sugar (or granulated sugar)
• •0.5 tsp Salt (or to taste)
• •8 pieces Lemongrass stalks (for skewers, about 6-inch long, bruised)
• •1 piece For Garnish/Assembly (cucumber, sliced)
• •0.5 cup Fresh bean sprouts
• •4 pieces Krupuk (crackers) (shrimp or melinjo crackers)

Instructions

1. 1

   Prepare the Base Genep: Combine all Base Genep ingredients (shallots, garlic, candlenuts, red chilies, bird's eye chilies, ginger, galangal, fresh turmeric, kencur, coriander, cumin, black peppercorns, white peppercorns, nutmeg, terasi, salt, and 1 tbsp oil) in a food processor or mortar and pestle. Process/grind until a very fine, smooth paste is formed. If using a food processor, you may add an extra tablespoon of oil to help it blend. Set aside.

2. 2

   Cook the Steamed White Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 3 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for another 10 minutes. Fluff with a fork.

3. 3

   Prepare Ayam Sisit (Shredded Spiced Chicken): Poach the chicken breasts/thighs in lightly salted water for 15-20 minutes, or until fully cooked. Let cool slightly, then shred the chicken finely using two forks or your hands. In a wok or pan, heat 1 tbsp coconut oil. Sauté 3 tbsp of Base Genep, sliced kaffir lime leaves, and bruised lemongrass until fragrant (about 3-5 minutes). Add the shredded chicken, salt, and palm sugar. Stir-fry for 5-7 minutes, ensuring the chicken is well coated and slightly dry. Stir in the toasted grated coconut and cook for another 2 minutes. Remove from heat and set aside.

4. 4

   Prepare Lawar Sayur (Vegetable Lawar): Blanch the finely chopped long beans in boiling water for 1-2 minutes until tender-crisp. Drain and refresh in cold water, then squeeze out excess water. In a mixing bowl, combine the blanched long beans, fresh grated coconut, 2 tbsp of Base Genep, lime juice, and salt. Mix thoroughly with your hands until all ingredients are well combined. Garnish with fried shallots.

5. 5

   Prepare Sate Lilit Ayam (Minced Chicken Satay): In a bowl, combine minced chicken, grated coconut, 2 tbsp of Base Genep, sliced kaffir lime leaf, palm sugar, and salt. Mix thoroughly with your hands until the mixture is cohesive. Take a small amount of the mixture and mold it around the bruised white part of a lemongrass stalk to form a torpedo shape. Repeat for all lemongrass stalks. Grill the sate over medium-high heat (or pan-fry) for 8-10 minutes, turning occasionally, until golden brown and cooked through. Set aside.

6. 6

   Prepare Sambal Matah (Raw Shallot Lemongrass Sambal): In a small bowl, combine the very thinly sliced shallots, lemongrass, bird's eye chilies, kaffir lime leaves, toasted terasi, lime juice, and salt. Heat 3 tbsp of coconut oil until it's very hot and just starting to smoke. Carefully pour the hot oil over the sambal mixture. Stir immediately to combine. The hot oil will lightly 'cook' the raw ingredients, releasing their aromas.

7. 7

   Assemble the Nasi Campur Bali: On each plate, place a generous mound of steamed white rice in the center. Arrange small portions of Ayam Sisit, Lawar Sayur, Sambal Matah, and 1-2 Sate Lilit around the rice. Garnish with fresh cucumber slices, bean sprouts, and a piece of krupuk. Serve immediately and enjoy the authentic taste of Bali!

Chef's Tips

• 💡For the Base Genep, ensure all ingredients are finely ground; a smooth paste is key to its flavor and texture.
• 💡If you can't find fresh kencur, it can be omitted, but it adds an authentic depth to the Balinese flavor profile.
• 💡When preparing Sambal Matah, the hot oil is crucial for 'blooming' the aromatics and creating that signature fragrant spice.
• 💡Don't skip the toasting for the candlenuts and terasi; it significantly enhances their flavor.
• 💡Authentic Nasi Campur is often served on a banana leaf for an extra layer of aroma and tradition.