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Ingredients
- Serves 2-4 people
base gede gede (A):
5 lime leaves
5 cm ginger
1 stick lemongrass
3 cm turmeric
3 cm galangal
½ tsp white pepper
3 grain candlenut
1 tsp shrimp paste
1 tsp salt
1 tsp sugar
sate lilit (B):
150 g minced chicken
2 tsp coconut milk
1 tsp fried shallots
2 lime leaves (sliced)
1 tsp chicken powder
1 tsp liquified palm sugar
1 tsp balinese base gede paste mix
5 stick lemongrass
bali urab vegetables (C):
300 g long beans
1 tsp balinese base gede paste mix
1 tsp salt
50 ml water
1 tbsp fried shallots
2 tbsp grilled coconut meat
4 pcs lime leaves
1 pcs lime
sambal matah (balinese chili paste) (D):
50 shallots
15 g red bird’s eye chilies
5 lime leaves
1 lemongrass stick
15 g sugar
20 g chicken powder
1 tbsp lime / lemon juice
30 g cooking oil
balinese shredded chicken (E):
150 g chicken breast (shredded)
10 pcs red birds eye chillies
4 cloves shallots
3 cloves garlic
2 thumb size turmeric
1 thumb size galang
1 thumb size ginger
spices (F):
1 pcs lemongrass (bruised)
2 lime leaves
2 bay leaves
seasoning (G):
½ tsp salt
2 tsp chicken powder
1 tsp sugar
2 tbsp coconut milk
tamarind water
cooking oil
omelette (H):
2 eggs
1 tsp chicken powder
Recipe Courtesy of
Asian Food Network
Asian Food Network
Nasi Campur Bali
Nasi Campur Bali is a humble Balinese dish which is affordable and available in most eateries across the island. Consisting of white rice served with various traditional side dishes, including shredded chicken, minced chicken skewers (Sate Lilit), and Balinese vegetable salad (Urab), it is usually eaten with their famous raw sambal (Sambal Matah) for a touch of heat. Indulge in the flavours of Bali with this wholesome recipe. With an array of dishes available, it is best enjoyed and shared for dinner with a large group.
- Medium
- 120 min
- 45 min
- 15 min
- 6 steps
- 52 Ingredients
- Medium
- 6 steps
- 52 Ingredients
- 120 min
- 45 min
- 15 min
Instructions
-
Balinese base gede paste mix
- Roughly chop the ingredients in (A), except for the lime leaves. In a pan, add 2 tablespoon oil with all the ingredients including lime leaves.
- Remove from heat when it is about 50% cooked, throw away the lime leaves and pop the sauteed mix into the blender. Add in 1 tbsp of salt and sugar and blend into a rough paste.
- Place in a bowl and set aside
-
Balinese Sambal Matah (Chilli)
- Thinly slice the shallots, red bird chillies, lemongrass, lime leaves and place it all in a small bowl. Add in 1 tablespoon lime juice, 20 g chicken powder, 15 g sugar and stir thoroughly combined and blend.
- In a small pan, heat oil until very very hot, then pour it over gradually over the bowl of the chillies. Stir and set aside
-
Balinese shredded Chicken
- Season the chicken, using a pinch of salt, then fry. Once cooked, begin shredding the chicken,
- Puree the ingredients and sauteed with a bit of oil. Add in the spices, saute until cooked, then add the shredded chicken into the mix until it is completely blended.
-
Sate Lilit & Urab Bali (Balinese Sate and Vegetable)
Sate lilit:
- Prepare a bowl and put in all the ingredients in (B) except the lemongrass. Mix the ingredients, and stir well. Then take about 30 g chicken meat mixture
- Take about 30 g meat mixture, using the lemongrass as a ‘sate stick’ like, cover/mould the lemon grass with the chicken meat mixture and place on the grill.
- Grill until change of color and cooked.
-
Balinese Vegetables
- Chope the long beans at 2cm intervals. Pour 2 tablespoon oil in pan and saute
- Place 1 tablespoon of the Base GEDE and add water and 1 tbsp salt and saute until fully cooked. Set aside
-
Make omelette
- Prepare a bowl. Crack the eggs, and add chicken powder and stir well.
- In a non stick pan, fry the eggs as an omelette and slice in lengths.
Plate and Serve!
Serve the variety of elements all in one plate; place the rice, sate lilit, with sambal matah , urab bali , shredded chicken and omelette. The rice can be interchangeable. Either yellow rice, by adding turmeric and fried shallots, or lime leave rice
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Ingredients
- Serves 2-4 people
-
base gede gede (A):
5 lime leaves
-
5 cm ginger
-
1 stick lemongrass
-
3 cm turmeric
-
3 cm galangal
-
½ tsp white pepper
-
3 grain candlenut
-
1 tsp shrimp paste
-
1 tsp salt
-
1 tsp sugar
-
sate lilit (B):
150 g minced chicken
-
2 tsp coconut milk
-
1 tsp fried shallots
-
2 lime leaves (sliced)
-
1 tsp chicken powder
-
1 tsp liquified palm sugar
-
1 tsp balinese base gede paste mix
-
5 stick lemongrass
-
bali urab vegetables (C):
300 g long beans
-
1 tsp balinese base gede paste mix
-
1 tsp salt
-
50 ml water
-
1 tbsp fried shallots
-
2 tbsp grilled coconut meat
-
4 pcs lime leaves
-
1 pcs lime
-
sambal matah (balinese chili paste) (D):
50 shallots
-
15 g red bird’s eye chilies
-
5 lime leaves
-
1 lemongrass stick
-
15 g sugar
-
20 g chicken powder
-
1 tbsp lime / lemon juice
-
30 g cooking oil
-
balinese shredded chicken (E):
150 g chicken breast (shredded)
-
10 pcs red birds eye chillies
-
4 cloves shallots
-
3 cloves garlic
-
2 thumb size turmeric
-
1 thumb size galang
-
1 thumb size ginger
-
spices (F):
1 pcs lemongrass (bruised)
-
2 lime leaves
-
2 bay leaves
-
seasoning (G):
½ tsp salt
-
2 tsp chicken powder
-
1 tsp sugar
-
2 tbsp coconut milk
-
tamarind water
-
cooking oil
-
omelette (H):
2 eggs
-
1 tsp chicken powder
Nutrition
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