Various Toppings of Balinese Nasi Campur

various toppings

of

balinese

nasi campur

layout design by:

hega.dm@gmail.com

mixed

boiled

vegetables

Ingredients: • 5 sheets of cabbage, cut roughly into thin pieces, boiled.

• 1 bunch of spinach, cut into eatable pieces, boiled.

• 6 pieces of yardlong beans, cut averagely every 3cm, boiled.

• 10 pieces of string beans, cut averagely every 3cm, boiled.

• 4 pieces of carrots, peeled, grated and boiled.

• 50 gr of sprouts, boiled.

• 2 red chillies, cut thinly.

• 200 gr grated coconut, steamed [not boiled].

• 1 spoon of fried shallots.

Grinded spices: • 8 pieces of shallots • 5 pieces of garlic • 8 pieces of curly red chillies • 3 sheets of kaffir lime leaves • 1 cm of peeled Kaempferia galanga root [or “kencur” rhizoma] • 2 teaspoon of salt • 1 teaspoon of sugar • 0.25 teaspoon of shrimp paste [trassie] Method of making: 1. Mix together the steamed grated-coconut with the grinded spices in a big bowl and stirr them well until the coconut tasted good.

2. Then, add the mixed boiled vegetables into the coconut mixture and mix them again.

3. Sprinkle with some fried shallots on top.

shredded

balinese

marinated chicken Ingredients: • 250 gr of boiled chicken meat, shred it up into pieces • 1 tablespoon of oil to saute • 100 ml thick coconut milk

Other ingredients: • 2 stems of lemongrass, slightly mashed • 2 segment of galangal, slightly mashed • 4 sheets of bay leaves • 3 sheets of kaffir lime leaves

Grinded spices: • 5 pieces of shallots • 3 pieces of garlic • 6 pieces of curly red chillies • 1 teaspoon of shrimp paste [trassie] • 0.5 teaspoon of pepper • 1 segment of peeled turmeric, roast it a little • 1 segment of peeled “kencur” rhizoma • 1 tablespoon of brown sugar • 1.5 teaspoon of salt • 0.5 teaspoon of curry powder • 2 tablespoon of tamarind juice

Method of making: 1. Put some oil on a frypan until slightly hot, then saute the grinded spices, as well as the lemongrass, galangal, bay leaves and kaffir lime leaves until they smell fragrant and turn soft.

Add 50 ml of water into it, and stirr well.

2. Add the shredded chicken meat and the thick coconut milk.

3. Stirr well and cook on small fire [low heat] until the liquid evaporates, the spices seep well to the meat and the mixture gets slightly thick.

Ingredients: • 300 gr of white snapper fillet, finely chopped • 300 gr of prawns, finely chopped • 100 gr grated coconut • 5 sheets of kaffir lime leaves, finely chopped • 1 tablespoon of tamarind juice • lemongrass stems as skewers, around 20 cm each, slightly smash their lower white part

Grinded spices: • 2 pieces of red chillies • 2 pieces of hazelnut • 0.5 piece of red tomato • 2 pieces of shallots • 2 pieces of garlic • 0.5 teaspoon of corriander, dry fried • 0.5 teaspoon of whole-pepper, dry fried • 0.5 teaspoon of fried shrimp-paste

Method of making: 1. Mix well the snapper fillet with the prawns, grated coconut, kaffir lime leaves, and grinded spices. Use your hand and wear a rubber glove.

2. Add the tamarind juice into the mixture, and stirr well with your hand.

3. Take 1 tablespoon of the mixture, and wrap it around the lower white part of a lemongrass skewer. Do it until the whole mixture is out.

4. Grill the satay until they’re all well cooked.

minced

satay

sambal

matah Ingredients: • 6 pieces of shallots • 3 pieces of garlic • 3 pieces of big red chillies • 2 pieces of curly red chillies • 1 piece of tomato, sliced • 0.5 teaspood of shrimp paste • 0.75 teaspoon of salt • 0.75 teaspoon of sugar • 1 teaspoon of kaffir lime juice

Method of making: 1. Slice and saute the whole ingredients [except salt, sugar and kaffir lime juice] with a very little oil until they are slightly soft.

2. Mash them together using a mortar and pestle, add the salt, sugar and kaffir lime juice, mix well and the sambal is ready to serve.

mixed

tempe,

peanut and

anchovies

Ingredients: • 250 gr of tempe, chop and fried • 100 gr of dried anchovies, fried • 100 gr of peanut, fried • 3 pieces of shallots, finely chopped • 1 piece of garlic, finely chopped • 8 pieces of red chillies, finely chopped • salt and sugar to season • 2 tablespoon of olive oil Method of making: 1. Pour olive oil into a pan and saute both the shallots and garlic until half dry.

2. Next, add the red chillies and stirr well.

3. Add tempe, anchovies and peanut into the pan.

4. Season with enough salt and sugar.

5. Mixed them together until they’re cooked enough.

enjoy! :D