Nasi Campur with a Kiwi Twist

Ingredients

In this Kiwi Fusion Nasi Campur recipe, we have incorporated New Zealand lamb as the protein of choice, replacing the traditional Indonesian meats such as chicken or beef. Additionally, we have added a pineapple salsa and avocado sauce to enhance the flavors and provide a refreshing twist. The use of New Zealand ingredients and spices gives this dish a unique Kiwi touch while still honoring the essence of Indonesian cuisine. We alse have the original recipe for Nasi campur, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 500g New Zealand lamb, thinly sliced 500g New Zealand lamb, thinly sliced
• 1 tablespoon Indonesian spice blend (such as sambal oelek or bumbu Bali) 1 tablespoon Indonesian spice blend (such as sambal oelek or bumbu Bali)
• 200g green beans, trimmed 200g green beans, trimmed
• 200g spinach leaves 200g spinach leaves
• 1 ripe avocado 1 ripe avocado
• 1 small pineapple, diced 1 small pineapple, diced
• 1 red onion, finely chopped 1 red onion, finely chopped
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt, to taste Salt, to taste
• Cooking oil Cooking oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Cook the jasmine rice according to package instructions.
2. 2.
   In a bowl, marinate the sliced lamb with the Indonesian spice blend for at least 30 minutes.
3. 3.
   Heat a grill or skillet over medium-high heat and cook the marinated lamb slices until browned and cooked to your desired level of doneness.
4. 4.
   In a separate pan, sauté the green beans with a drizzle of cooking oil until tender-crisp. Set aside.
5. 5.
   In the same pan, wilt the spinach leaves with a little oil. Season with salt to taste. Set aside.
6. 6.
   In a blender, combine the avocado, lime juice, and a pinch of salt. Blend until smooth to make the avocado sauce.
7. 7.
   In a mixing bowl, combine the diced pineapple, red onion, red chili, lime juice, and a pinch of salt to make the pineapple salsa.
8. 8.
   Assemble the Nasi Campur by placing a scoop of cooked jasmine rice in a bowl. Arrange the grilled lamb, sautéed green beans, wilted spinach, pineapple salsa, and a dollop of avocado sauce on top.
9. 9.
   Serve hot and enjoy the fusion of flavors!

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb overnight in the Indonesian spice blend.
• Pineapple — Choose a ripe and sweet pineapple for the salsa to balance the flavors.

Tips & Tricks

• If you prefer a spicier dish, add extra chili to the pineapple salsa or marinate the lamb with additional Indonesian spices.
• Customize your Nasi Campur by adding other traditional Indonesian toppings such as fried tempeh or boiled egg.
• For a vegetarian version, replace the lamb with grilled tofu or tempeh marinated in Indonesian spices.

Serving advice

Serve the Kiwi Fusion Nasi Campur hot in individual bowls, allowing each person to mix the toppings with the rice and enjoy the explosion of flavors.

Presentation advice

Create an appealing presentation by arranging the toppings in a visually pleasing manner on top of the rice. Garnish with fresh herbs such as cilantro or mint for an added touch of freshness.