Nasi Kombos with Spicy Peanut Sauce

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 3 cups (710ml) water 3 cups (710ml) water
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) roasted peanuts 1 cup (240ml) roasted peanuts
• 2 red chili peppers, deseeded 2 red chili peppers, deseeded
• 3 cloves garlic 3 cloves garlic
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 4 boiled eggs, halved 4 boiled eggs, halved
• 1 cup crispy fried shallots 1 cup crispy fried shallots

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear.
2. 2.
   In a large pot, combine the rinsed rice, water, lemongrass, kaffir lime leaves, turmeric powder, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the rice is cooked and fluffy.
4. 4.
   While the rice is cooking, prepare the spicy peanut sauce. In a blender or food processor, combine the roasted peanuts, red chili peppers, garlic, tamarind paste, palm sugar, and a pinch of salt. Blend until smooth.
5. 5.
   Once the rice is cooked, remove the lemongrass and kaffir lime leaves.
6. 6.
   Serve the cooked rice in individual bowls. Top each bowl with sliced cucumber, boiled egg halves, crispy fried shallots, and a generous drizzle of the spicy peanut sauce.
7. 7.
   Mix everything together before enjoying the flavorsome Nasi Kombos.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried ones. Just make sure to remove them before serving.
• Tamarind paste — Soak the tamarind pulp in warm water for a few minutes, then strain it to remove any seeds or fibers before using.

Tips & Tricks

• For a spicier sauce, add more chili peppers to the peanut sauce.
• Customize the toppings by adding sliced tomatoes, fried tempeh, or grilled chicken.
• To save time, you can use store-bought crispy fried shallots instead of making them from scratch.
• Make extra peanut sauce and store it in the refrigerator for up to a week. It can be used as a dipping sauce for satay or as a dressing for salads.
• To enhance the flavors, serve Nasi Kombos with a squeeze of fresh lime juice.

Serving advice

Serve Nasi Kombos hot, allowing the flavors to meld together. Mix all the ingredients well before enjoying to ensure each bite is bursting with flavor.

Presentation advice

Present Nasi Kombos in individual bowls, showcasing the vibrant colors of the toppings against the golden rice. Drizzle the spicy peanut sauce generously over the dish, and garnish with a sprinkle of crispy fried shallots for an added crunch.