Nasi Timbel with Spicy Grilled Chicken and Sambal Matah

Ingredients

• For the rice: For the rice:
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 2 kaffir lime leaves, torn 2 kaffir lime leaves, torn
• 2 pandan leaves, knotted 2 pandan leaves, knotted
• For the grilled chicken: For the grilled chicken:
• 4 boneless, skinless chicken thighs 4 boneless, skinless chicken thighs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon kecap manis (sweet soy sauce) 1 tablespoon kecap manis (sweet soy sauce)
• For the sambal matah: For the sambal matah:
• 4 shallots, thinly sliced 4 shallots, thinly sliced
• 2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
• 2 green chili peppers, thinly sliced 2 green chili peppers, thinly sliced
• 2 stalks lemongrass, thinly sliced 2 stalks lemongrass, thinly sliced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• For serving: For serving:
• Banana leaves, cut into squares and blanched Banana leaves, cut into squares and blanched
• Cucumber slices Cucumber slices
• Fried shallots Fried shallots

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 78g, 3g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the rice, water, salt, kaffir lime leaves, and pandan leaves. 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 the liquid is absorbed. Remove from heat and let it rest for 5 minutes.
4. 4.
   In the meantime, prepare the grilled chicken. In a bowl, mix together the vegetable oil, minced garlic, turmeric powder, coriander powder, cumin powder, salt, and kecap manis. Add the chicken thighs to the marinade and let them marinate for at least 30 minutes.
5. 5.
   Preheat the grill to medium-high heat. Grill the marinated chicken thighs for about 6-8 minutes per side, or until cooked through and slightly charred. Remove from the grill and let them rest for a few minutes before slicing.
6. 6.
   To make the sambal matah, combine the sliced shallots, red chili peppers, green chili peppers, lemongrass, lime juice, salt, and sugar in a bowl. Mix well and let it sit for 10 minutes to allow the flavors to meld together.
7. 7.
   To assemble the Nasi Timbel, place a square of blanched banana leaf on a plate. Spoon a portion of the cooked rice onto the banana leaf. Top with a sliced grilled chicken thigh and a spoonful of sambal matah. Garnish with cucumber slices and fried shallots.
8. 8.
   Serve the Nasi Timbel hot and enjoy the explosion of flavors and textures.

Treat your ingredients with care...

• Banana leaves — Make sure to blanch the banana leaves before using them to wrap the rice. This will soften them and make them more pliable for folding.
• Kaffir lime leaves — Tear the leaves slightly to release their aromatic oils before adding them to the rice. This will enhance the fragrance of the dish.
• Lemongrass — Use only the tender inner part of the lemongrass stalks for the sambal matah. Slice them thinly to ensure a pleasant texture in the condiment.

Tips & Tricks

• If you don't have access to banana leaves, you can use parchment paper as a substitute for wrapping the rice.
• For an extra kick of heat, add a few slices of bird's eye chili to the sambal matah.
• To save time, you can marinate the chicken overnight in the refrigerator for even more flavor.
• Serve the Nasi Timbel with a side of Indonesian pickles for a refreshing contrast to the rich flavors.
• Leftover Nasi Timbel can be stored in the refrigerator for up to 2 days. Reheat it in a steamer or microwave before serving.

Serving advice

Serve the Nasi Timbel hot, allowing the fragrant steam to escape when unwrapping the banana leaf. This will enhance the aroma and presentation of the dish.

Presentation advice

To make the dish visually appealing, arrange the sliced grilled chicken on top of the rice, allowing the vibrant colors to shine through. Garnish with cucumber slices and fried shallots for an added touch of texture and flavor.