Indonesian Nasi Campur

Published March 5, 2015 by Ninik Becker

Indonesian Nasi Campur. Basmati rice in the middle around with stir fry broccoli carrot, Kerupuk, Sambal in lettuce wrap, beef spicy, tofu spicy, ikan lilit, half boiled egg.

Indonesian Nasi Campur recipe by Ninik Becker.

The most delicious food comes from humble place. Honestly, I enjoy more eating incredible delicious food from humble place, cooked with love, than those overpriced, tiny crap food in the middle of big plate, cooked only for money.

Nasi Campur literally means mixed rice, is steamed or cooked rice served with a variety of side dishes on one plate. Commonly sold in small place as family business but lately available in restaurant as well. The side dishes are different from each seller depending on the skill of the Cook or depending of the type of cuisine. For example, Nasi Campur in Bali is different with Nasi Campur in Yogyakarta, Sumatra and so on.

Nasi Campur at first it was food for low-income customer. Not everyone can afford to eat in expensive restaurant and not every expensive restaurant serves delicious food.

In recent years I saw some good restaurants in Indonesia serves Nasi Campur as typical local dishes in their menu, with better plating presentation and higher price. But in general, the dish is still sold in a simple place with a low price. In Bali or other tourist spots, many tourist like it as well. It’s food that the tastes absolutely not low at all. It’s really delicious !

This is only a simple example of my homemade Nasi Campur using limited original seasonings. In my place where I live now in part of Europe, fresh Indonesian ingredients are not available everywhere.

From top clockwise : stir fry broccoli carrot, one kind of kerupuk, sambal in lettuce wrap, beef sambal goreng, spicy tofu, ikan pentul, half of boiled egg, steamed basmati rice garnish with cucumber tomato and fried shallots. Serve on banana leaf on the plate.

Nasi Campur. A plate layered with banana leaf, contain Basnati rice in the middle garnish with slice cucumber, tomato, fried shallot. Around with stir fry broccoli, kerupuk, sambal in lettuce wrap, beef, tofu spicy, ikan pentul, boiled egg

Let’s see for a moment, in one plate there is rice along with a variety of dishes, each of the dishes cooked in different ways and using a variety of seasonings, every dish use different seasonings. Some of the dish need long cooking process that means use more of fuel, energy and time and of course cooking skill. And then sold with rice in cheap price, because if the seller set a high price, the customer will protest.

I really appreciate the seller of Nasi Campur. They wake up very early in the morning to get the freshest ingredients in the market, to cook a delicious meal for customers with low price, compare to the time, energy, hundreds of ingredients plus cooking skill, this meal shouldn’t be sold cheap. They try to keep customers happy and hoping will come back again.

I think that Nasi Campur should be valued higher.

In this post I will share my recipe for Beef Sambal Goreng (with a little coconut milk ), Spicy Tofu, Ikan Pentul.

Stir fry broccoli easy to make, Kerupuk, Boiled egg, Sambal, rice and garnish are all easy.

Beef Sambal Goreng

  • 300 g lean beef, slice thin, bite size
  • 1 large red tomato, chopped
  • 2 bay leaves
  • 2 lemon grass, crushed the whites
  • 2 slices galangal
  • 100 ml coconut milk
  • 500 ml beef stock/water
  • salt and sugar to taste
  • 2 tbsp oil

 

Spices paste : use a mortar & pestle/food processor/blender (with little oil)

  • about 5 to 10 red chili, remove the stem
  • 3 large or 5 small shallots
  • 3 cloves garlic
  1. In a deep shallow pan medium heat, heat 2 tbsp of oil and fry the spices paste, bay leaves, lemon grass, galangal until comes up delicious smell.
  2. Add chopped tomato, higher the heat. Stir.
  3. Add  sliced beef, stir until the beef turned color. Pour the stock and coconut milk. Bring to boil.
  4. Lower the heat, cover the pan and simmer until beef tender, the liquid reduced.
  5. Add salt and sugar to taste

 

Spicy Tofu

  • 1 block or 250 g firm tofu, cut into 12
  • 1 cup water
  • 2 tbsp oil
  • salt and sugar to taste

 

Spices paste 

Easy to use blender, blend until smooth :

  • 1 red tomato, big chunk
  • 5 big red chili
  • 5 bird eye chili
  • 3 shallots
  • 3 cloves garlic
  • 1 tbsp chopped white part of  lemon grass

In a pan, heat oil and fry the blended spices about 2 minutes, add tofu, salt and sugar. Stir.

Add water and cook until the water reduce and the seasoning infused to the tofu. Add salt and sugar if necessary, adjust to your taste.

 

Ikan Pentul

  • 250 g mackerel fillet, minced smooth
  • 1 large egg
  • 2 tsp corn starch or tapioca starch
  • 1 tsp salt
  • a pinch of sugar
  • 1/2 tsp of each : garlic powder, onion powder, pepper
  • bamboo skewers
  • oil for frying
  1. Mix all ingredients until smooth and blended together.
  2. Form into small oval shape and fry in medium high until golden brown.
  3. Jab one bamboo skewers on each piece.

Serving : One serving of rice (shape up to you), put all the dishes around it, garnish as you like. Enjoy while still warm.

Indonesian Nasi Campur. White Basmati rice in the middle garnish with slice cucumber tomato and fried shallot, around with stir fry broccoli, kerupuk, sambal in lettuce wrap, beef sambal goreng, tofu spicy, ikan pentul and boiled egg. Serve on round plate layered with banana leaf

Selamat makan !

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