Indonesian Nasi Campur with Spiced Grilled Chicken and Fragrant Coconut Rice

Ingredients

• For the spiced grilled chicken: For the spiced grilled chicken:
• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon kecap manis (sweet soy sauce) 1 tablespoon kecap manis (sweet soy sauce)
• 1 tablespoon lime juice 1 tablespoon lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• Salt and pepper to taste Salt and pepper to taste
• For the fragrant coconut rice: For the fragrant coconut rice:
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 3/4 cups (415ml) coconut milk 1 3/4 cups (415ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 1 teaspoon salt 1 teaspoon salt
• For the sambal: For the sambal:
• 5 red chili peppers, seeded and chopped 5 red chili peppers, seeded and chopped
• 3 shallots, chopped 3 shallots, chopped
• 2 cloves garlic, chopped 2 cloves garlic, chopped
• 1 tomato, chopped 1 tomato, chopped
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt to taste Salt to taste
• For the urap: For the urap:
• 2 cups (200g) bean sprouts 2 cups (200g) bean sprouts
• 1 cup (100g) shredded cabbage 1 cup (100g) shredded cabbage
• 1 cup (100g) shredded carrots 1 cup (100g) shredded carrots
• 1 cup (100g) long beans, cut into 1-inch pieces 1 cup (100g) long beans, cut into 1-inch pieces
• 1 cup (100g) grated coconut, toasted 1 cup (100g) grated coconut, toasted
• 2 kaffir lime leaves, thinly sliced 2 kaffir lime leaves, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon tamarind juice 1 tablespoon tamarind juice
• Salt to taste Salt to taste
• For the tempeh: For the tempeh:
• 8 ounces (225g) tempeh, sliced into thin strips 8 ounces (225g) tempeh, sliced into thin strips
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon kecap manis (sweet soy sauce) 1 tablespoon kecap manis (sweet soy sauce)
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine all the marinade ingredients for the spiced grilled chicken. Add the chicken thighs and coat them well with the marinade. Let it marinate in the refrigerator for at least 1 hour.
2. 2.
   Preheat the grill to medium-high heat. Grill the chicken thighs for about 6-8 minutes per side, or until cooked through and nicely charred. Remove from the grill and let them rest for a few minutes before slicing.
3. 3.
   Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, pandan leaves, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
4. 4.
   To make the sambal, blend the red chili peppers, shallots, garlic, and tomato in a food processor until smooth. Heat the vegetable oil in a pan over medium heat and sauté the chili paste for 3-4 minutes. Add lime juice and salt, and cook for another minute. Remove from heat and let it cool before serving.
5. 5.
   In a large bowl, combine the bean sprouts, shredded cabbage, shredded carrots, and long beans for the urap. Heat the vegetable oil in a pan over medium heat and sauté the vegetables for 2-3 minutes. Add the grated coconut, kaffir lime leaves, tamarind juice, and salt. Cook for another 2 minutes, then remove from heat.
6. 6.
   In a separate pan, heat the vegetable oil over medium heat. Add the tempeh slices and cook for 2-3 minutes on each side, or until golden brown. In a small bowl, whisk together the soy sauce, kecap manis, lime juice, and vegetable oil. Pour the mixture over the cooked tempeh and toss to coat.
7. 7.
   Serve the fragrant coconut rice with the sliced spiced grilled chicken, sambal, urap, and tempeh. Garnish with fresh herbs, such as cilantro or basil, if desired.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture in the rice.
• Pandan leaves — These leaves add a unique aroma to the rice. If you can't find pandan leaves, you can omit them or substitute with a few drops of pandan essence.
• Kecap manis — This sweet soy sauce is a key ingredient in Indonesian cuisine. If you can't find it, you can make a substitute by combining regular soy sauce with brown sugar or molasses.
• Tempeh — Make sure to slice the tempeh thinly for even cooking and a crispy texture.
• Kaffir lime leaves — These leaves have a distinct citrusy flavor. If you can't find them, you can substitute with lime zest.

Tips & Tricks

• For extra flavor, marinate the spiced grilled chicken overnight in the refrigerator.
• If you prefer a spicier sambal, add a few bird's eye chili peppers to the blend.
• To save time, you can prepare the sambal and urap in advance and refrigerate them until serving.
• Experiment with different side dishes such as fried tofu, pickled vegetables, or Indonesian-style omelet to add variety to your Nasi Campur.
• Serve the Nasi Campur with a wedge of lime for an extra burst of citrusy freshness.

Serving advice

Serve the Nasi Campur on a large platter, arranging the fragrant coconut rice in the center and placing the sliced spiced grilled chicken on top. Surround the rice with small bowls of sambal, urap, and tempeh. Garnish with fresh herbs, such as cilantro or basil, for an added pop of color and freshness.

Presentation advice

To create an appealing presentation, arrange the side dishes in small individual bowls or compartments around the fragrant coconut rice. Use vibrant and contrasting colors to make the dish visually enticing. Sprinkle some toasted coconut flakes over the urap for an attractive texture and added flavor.