Nasi Jinggo: Balinese Banana Leaf Rice Parcels

• •200 g White Rice (Jasmine or similar fragrant rice)
• •300 ml Water (for cooking rice)
• •250 g Chicken breast (boneless, skinless)
• •4 pieces Shallots (for Base Genep)
• •3 pieces Garlic cloves (for Base Genep)
• •2 pieces Red chilies (large, deseeded for less heat, for Base Genep)
• •2 pieces Bird's eye chilies (adjust to taste, for Base Genep)
• •1 tbsp Ginger (grated, for Base Genep)
• •1 tbsp Galangal (grated, for Base Genep)
• •1 tsp Turmeric (freshly grated or powder, for Base Genep)
• •2 pieces Kaffir lime leaves (torn, for Base Genep)
• •1 stalk Lemongrass (white part, bruised, for Base Genep)
• •50 ml Coconut milk (thick, for Base Genep)
• •1 tsp Salt (to taste)
• •0.5 tsp Sugar (to taste)
• •2 tbsp Cooking oil (for cooking Base Genep)
• •50 g Red chilies (large, deseeded for less heat, for Sambal)
• •10 g Bird's eye chilies (adjust to taste, for Sambal)
• •30 g Shallots (for Sambal)
• •10 Garlic cloves (for Sambal)
• •1 piece Tomato (small, for Sambal)
• •0.5 tsp Shrimp paste (terasi) (toasted, for Sambal)
• •1 tbsp Lime juice (freshly squeezed, for Sambal)
• •0.5 tsp Palm sugar (gula merah) (grated, for Sambal)
• •0.5 tsp Salt (to taste, for Sambal)
• •2 tbsp Cooking oil (for cooking Sambal)
• •200 g Tempeh (cut into small matchsticks)
• •2 pieces Shallots (thinly sliced, for Tempeh Orek)
• •2 pieces Garlic cloves (minced, for Tempeh Orek)
• •1 piece Red chili (sliced, deseeded for less heat, for Tempeh Orek)
• •2 tbsp Kecap Manis (sweet soy sauce) (for Tempeh Orek)
• •0.5 tsp Tamarind paste (mixed with 1 tbsp water, for Tempeh Orek)
• •1 tsp Palm sugar (gula merah) (grated, for Tempeh Orek)
• •0.3 tsp Salt (to taste, for Tempeh Orek)
• •3 tbsp Cooking oil (for frying tempeh and cooking, for Tempeh Orek)
• •4 pieces Banana leaves (approx. 20x20 cm each, for wrapping)

Instructions

1. 1

   **Prepare the Rice:** Rinse the white rice thoroughly until the water runs clear. Combine the rinsed rice and water in a rice cooker or a saucepan. Cook according to your rice cooker's instructions or by bringing to a boil, then reducing heat to low, covering, and simmering for 15-18 minutes until water is absorbed. Let it rest for 10 minutes before fluffing.

2. 2

   **Cook the Chicken:** Poach the chicken breast in lightly salted water for about 15-20 minutes until cooked through. Remove, let it cool slightly, then shred it finely using two forks or your hands. Set aside.

3. 3

   **Prepare Base Genep (Balinese Spice Paste):** In a mortar and pestle or food processor, combine shallots, garlic, red chilies, bird's eye chilies, ginger, galangal, turmeric, salt, and sugar. Grind or blend until a smooth paste forms. This is your 'Base Genep'.

4. 4

   **Cook Ayam Suwir (Shredded Chicken):** Heat 2 tbsp cooking oil in a pan over medium heat. Sauté the Base Genep paste until fragrant, about 5-7 minutes. Add kaffir lime leaves and bruised lemongrass, stirring until aromatic. Stir in the shredded chicken and coconut milk. Cook until the liquid has mostly evaporated and the chicken is well coated and tender. Adjust seasoning if needed. Set aside.

5. 5

   **Prepare Sambal:** Roughly chop the large red chilies, bird's eye chilies, shallots, garlic, and tomato. Heat 2 tbsp oil in a pan and fry these ingredients along with the toasted shrimp paste until softened, about 5-7 minutes. Transfer to a mortar and pestle or food processor and grind/blend to a coarse paste. Return the paste to the pan, add lime juice, palm sugar, and salt. Sauté for another 5 minutes until the sambal is fragrant and slightly thickened. Adjust heat and seasoning to your preference. Set aside.

6. 6

   **Prepare Tempeh Orek:** Heat 3 tbsp oil in a pan over medium-high heat. Fry the tempeh matchsticks until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Discard most of the oil, leaving about 1 tbsp in the pan. Sauté sliced shallots, minced garlic, and sliced red chili until fragrant. Add the crispy tempeh back to the pan. Stir in kecap manis, tamarind paste, palm sugar, and salt. Toss until the tempeh is evenly coated and glossy. Set aside.

7. 7

   **Prepare Banana Leaves:** Briefly wilt the banana leaves over a low flame or dip them in hot water for a few seconds. This makes them pliable and prevents tearing during wrapping.

8. 8

   **Assemble Nasi Jinggo:** Lay out a softened banana leaf. Place a small scoop (about 1/4 cup) of warm rice in the center. Arrange a spoonful of Ayam Suwir, a small dollop of Sambal, and a portion of Tempeh Orek on top of or beside the rice. You can optionally add other small accompaniments like a quarter of a hard-boiled egg or a few strands of fried noodles if desired.

9. 9

   **Wrap the Parcels:** Fold the banana leaf into a neat parcel, tucking in the sides to create a compact, secure packet. Traditionally, these are fastened with a toothpick or a small staple if available, but simply folding them tightly works too. Repeat for the remaining portions.

Chef's Tips

• 💡**Authentic Flavor Boost:** For an even richer 'Base Genep,' consider adding a small piece of 'kencur' (aromatic ginger) and candlenuts (toasted) to the spice paste. These are quintessential Balinese ingredients.
• 💡**Sambal Heat Level:** The amount of bird's eye chilies is key to the sambal's heat. For a milder version, use only large red chilies and remove all seeds. For extra kick, leave the seeds in and increase the bird's eye chilies.
• 💡**Vegetarian Variation:** Replace chicken with more tempeh, tofu, or mushrooms. Ensure your 'Base Genep' and Sambal are prepared without animal products (e.g., ensure no shrimp paste in sambal if strictly vegetarian).
• 💡**Less Spicy Version:** Significantly reduce or omit bird's eye chilies from both the 'Base Genep' and the Sambal. You can also deseed all red chilies.
• 💡**Modern Plating:** Instead of banana leaf parcels, serve Nasi Jinggo components deconstructed on a small plate. Arrange a mound of rice, with neat portions of ayam suwir, tempeh orek, and sambal alongside. Garnish with fresh cilantro or fried shallots for an elegant touch.
• 💡**Storage & Meal Prep:** Cooked components can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before assembling. The assembled banana leaf parcels are best enjoyed fresh.
• 💡**Serving Suggestion:** Nasi Jinggo is traditionally served warm, directly from the banana leaf wrapper. The act of unwrapping adds to the experience. For a more substantial meal, it can be accompanied by an extra side of crispy fried peanuts or a simple clear soup.