Ingredients

  • Serves 2-4 people
  • For the Balinese spice paste:

    100 g shallots

  • 34 g galangal

  • 30 g lemongrass

  • 30 g turmeric

  • 20 g ginger

  • 80 g big red chili

  • 30 g cayenne pepper

  • 70 g garlic

  • 6 candlenuts

  • 17 g shrimp paste

  • 7 g coriander

  • 5 g cumin

  • 150 ml coconut oil

  • 1 sheet banana leaves (optional)

  • 2 bay leaves

  • 8 lime leaves

  • For the fried chicken:

    ¼ of the balinese spice paste made earlier

  • 50 ml cooking oil

  • For the chicken Betutu:

    ¼ fresh chicken

  • ¼ of the balinese spice paste made earlier

  • ½ water

  • 8 g salt

  • 18 g sugar

  • 5 g white pepper powder

  • For the satay lilit:

    400 g chopped / ground chicken breast

  • ¼ of the balinese spice paste made earlier

  • 60 g grated coconut, roasted until golden brown and dry

  • 30 ml thick coconut milk

  • 4 lime leaves, thinly sliced

  • 3 g salt

  • 18 g sugar

  • 3 g chicken powder

  • 3 bamboo skewers

  • For the Lawar:

    100g cabbage

  • 100 g long beans

  • ¼ of the balinese spice paste made earlier

  • 100 g grated coconut

  • 20 g shallots, thinly sliced

  • 20 g garlic, thinly sliced

  • 18 g red cayenne pepper, thinly sliced

  • 4 g salt

  • 9 g sugar

  • 5 g chicken powder

  • 30 ml cooking oil

  • For the sambal embe:

    50 g garlic, thinly sliced

  • 100 g shallots, thinly sliced

  • 1 lemongrass stalk, thinly sliced

  • 60 g red chili peppers, thinly sliced

  • 5 g shrimp paste

  • 1 whole lime, juiced

  • 2 g salt

  • 4 g chicken powder

  • 5 g sugar

  • 200 ml cooking oil

Nasi Campur
Recipe Courtesy of
Darmawan

Nasi Campur

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The reliable Nasi Campur is an affordable meal for those who seek an instant yet complete lunch. Literally translating to “mixed rice”, this humble Indonesian dish usually consists of white rice and a variety of side dishes, from stir fried vegetables to grilled chicken to begedil (fried potato patties). Dive into the flavors and aroma of Bali with this recipe as white rice is paired with tasty sides like the spiced ayam betutu, aromatic sate lilit and nutritious lawar. Put your best efforts into the preparation and your family will definitely thank you for the delicious feast.
  • Hard
  • 120 min
  • 60 min
  • 15 min
  • 6 steps
  • 54 Ingredients
  • Hard
  • 6 steps
  • 54 Ingredients
  • 120 min
  • 60 min
  • 15 min

Directions

  1. Make the fried chicken

    • Take 1 portion of the Balinese Spice Paste and use it to marinate the chicken for deep frying.

    • Preheat a frying pan on medium heat with cooking oil. Once the oil is hot, fry the marinated piece of chicken until golden brown. 

    • Remove from heat and set aside.



  2. Make the chicken betutu

    • Take 1 portion of the Balinese Spice Paste and scoop it into a preheated pan, add the bay leaves and lime leaves and sauté on medium heat until fragrant.

    • Add the piece of chicken that has not been deep fried, to the pan.

    • Add water, salt, sugar and cook the chicken with the spices on medium heat until the liquid has reduced. Remove from heat and set aside.

    When making the chicken Betutu and fried chicken, we use the same Balinese spice paste. The only difference is that 1 piece of chicken is deep fried, and the other piece of chicken is pan fried as chicken Betutu.

    Make the chicken betutu


  3. Make the Satay Lilit

    • Wash and clean the bamboo skewers, and cut them into 8 cm long pieces.

    • In a mixing bowl add the chopped / ground chicken breast, 1 portion of the Balinese Spice Paste, roasted grated coconut, coconut milk, lime leaves, salt, sugar and chicken powder. Mix until the ingredients are well blended.

    • Take 50-60 g of chicken meat and use your hand to wrap the meat around the bamboo skewer. 

    • Leave 2cm on the left and right of the skewer uncovered by the meat, this will make it easy to hold the skewer for eating. 

    • Repeat this step for the next 2 bamboo skewers.

    • Grill or fry the Satay Lilit until golden brown, and set it aside.



  4. Make the Lawar

    • Cut the cabbage into 1 cm thick strips, set aside.

    • Chop the long beans into ½ cm pieces, set aside

    • In a pan, sauté 1 portion of the Balinese Spice Paste until fragrant. 

    • Add the cabbage and long beans and fry until the vegetables are cooked.

    • To the pan, add the grated coconut, red onion, garlic, red chili peppers, salt, sugar and chicken powder. Mix until well combined, remove from heat and set aside.

    For the Lawar, you may make it with long beans and bean sprouts, and omit the cabbage.

    Make the Lawar


  5. Make the Sambal Embe

    • Fry these ingredients separately until each is golden brown, then remove from heat and set aside: garlic, shallot, lemongrass and red cayenne pepper.

    • Fry the shrimp paste until it is fragrant.

    • Put the fried shrimp paste in mortar and mash it with the pestle until it is smooth. You can also use a food processor. 

    • Add the fried ingredients, salt, sugar, chicken powder, lime juice and mash until well combined. Then set it aside.

    When making Sambal Embe, fry the ingredients separately. Don't fry them all at once because the speed at which the ingredients cook varies.

    Make the Sambal Embe


Plate and Serve!

  • Prepare a large serving plate lined with a piece of clean and dry banana leaf (optional)

  • Scoop a bowl of white rice and place it in the center of the serving plate.

  • Arrange the various dishes around the rice: the fried chicken, chicken Betutu, Satay Lilit, Lawar and Sambal Embe. 

  • The Nasi Campur is now ready to serve!

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • For the Balinese spice paste:

      100 g shallots

    • 34 g galangal

    • 30 g lemongrass

    • 30 g turmeric

    • 20 g ginger

    • 80 g big red chili

    • 30 g cayenne pepper

    • 70 g garlic

    • 6 candlenuts

    • 17 g shrimp paste

    • 7 g coriander

    • 5 g cumin

    • 150 ml coconut oil

    • 1 sheet banana leaves (optional)

    • 2 bay leaves

    • 8 lime leaves

    • For the fried chicken:

      ¼ of the balinese spice paste made earlier

    • 50 ml cooking oil

    • For the chicken Betutu:

      ¼ fresh chicken

    • ¼ of the balinese spice paste made earlier

    • ½ water

    • 8 g salt

    • 18 g sugar

    • 5 g white pepper powder

    • For the satay lilit:

      400 g chopped / ground chicken breast

    • ¼ of the balinese spice paste made earlier

    • 60 g grated coconut, roasted until golden brown and dry

    • 30 ml thick coconut milk

    • 4 lime leaves, thinly sliced

    • 3 g salt

    • 18 g sugar

    • 3 g chicken powder

    • 3 bamboo skewers

    • For the Lawar:

      100g cabbage

    • 100 g long beans

    • ¼ of the balinese spice paste made earlier

    • 100 g grated coconut

    • 20 g shallots, thinly sliced

    • 20 g garlic, thinly sliced

    • 18 g red cayenne pepper, thinly sliced

    • 4 g salt

    • 9 g sugar

    • 5 g chicken powder

    • 30 ml cooking oil

    • For the sambal embe:

      50 g garlic, thinly sliced

    • 100 g shallots, thinly sliced

    • 1 lemongrass stalk, thinly sliced

    • 60 g red chili peppers, thinly sliced

    • 5 g shrimp paste

    • 1 whole lime, juiced

    • 2 g salt

    • 4 g chicken powder

    • 5 g sugar

    • 200 ml cooking oil

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