Nasi Campur
Dive into the vibrant and irresistible world of Nasi Campur, a beloved Indonesian mixed rice dish that celebrates bold flavors and an array of textures. This recipe starts with fragrant coconut jasmine rice simmered with bruised lemongrass for a tropical note. Served alongside tender soy-marinated chicken, stir-fried carrots and chilies, crisp cucumber slices, and hard-boiled eggs, every bite is a feast for the senses. Roasted peanuts add crunch, while sambal oelek packs a fiery punch to elevate the dish even further. Topped with crispy fried-shrimp krupuk, this exquisite platter is perfect for sharing or savoring solo. Quick to prepare and bursting with color, Nasi Campur is your gateway to authentic Southeast Asian cuisine.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 2.5 cups Water
- 1 cup Coconut milk
- 1 Lemongrass stalk
- 500 grams Chicken thigh fillets
- 2 tablespoons Soy sauce
- 3 Garlic cloves, minced
- 3 tablespoons Vegetable oil
- 4 Hard-boiled eggs
- 1 Cucumber, sliced
- 2 Carrots, julienned
- 2 Red chilies, sliced
- 1 cup Peanuts, roasted
- 2 tablespoons Sambal oelek
- 1 cup Fried-shrimp krupuk
Instructions
Rinse the jasmine rice under cold water until the water runs clear.
In a medium-sized pot, combine the rinsed rice, water, and coconut milk. Add the lemongrass stalk by bruising it with the side of a knife and throwing it in the pot.
Bring the rice mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes until the rice is fully cooked and the liquid is absorbed. Set aside.
Cut the chicken thighs into bite-sized pieces. In a bowl, marinate the chicken with soy sauce and half of the minced garlic for about 15 minutes.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the marinated chicken and cook for 7-10 minutes until the chicken is golden and cooked through. Remove and set aside.
Slice the hard-boiled eggs in half.
In a separate skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the rest of the minced garlic and sauté until fragrant.
Add the sliced chilies and julienned carrots to the skillet and stir-fry for 4-5 minutes until tender-crisp.
Prepare the plate by arranging a serving of coconut rice as the base.
Around the rice, place portions of the cooked chicken, hard-boiled eggs, cucumber slices, stir-fried carrots and chilies, and roasted peanuts.
Serve with sambal oelek on the side and garnish with fried-shrimp krupuk.
Enjoy your Nasi Campur, a delightful mix of flavors and textures!
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.0 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 164 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
