Balinese Nasi Campur with Chicken Betutu
Balinese Nasi Campur with Chicken Betutu
Embark on a culinary journey to the Island of the Gods with this authentic Balinese Nasi Campur, a vibrant and flavorful rice dish that embodies the spirit of Indonesian cuisine. Nasi Campur, meaning 'mixed rice,' is a beloved staple across Indonesia, but its Balinese rendition is particularly celebrated for its complex spice profiles and the star of the show – Chicken Betutu. This slow-cooked chicken, marinated in a rich paste of Balinese spices like turmeric, galangal, ginger, and chilies, becomes incredibly tender and infused with deep, aromatic flavors. Served alongside fragrant steamed rice, zesty sambal matah (a raw chili relish with shallots and lemongrass), and a colorful assortment of local vegetables such as long beans or sautéed spinach, this dish offers a harmonious balance of heat, tang, and savory goodness. It's more than just a meal; it's a cultural experience, a testament to the island's rich culinary heritage and its passion for fresh, local ingredients. Perfect for adventurous home cooks looking to replicate a taste of Bali.
- Preparation time
- 30 min
- Cooking time
- 3 hrs
- Total time
- 3 hrs 30 min
- Servings
- 4
Instructions
Prepare Chicken Betutu
- 1Grind shallots, garlic, lemongrass, galangal, turmeric, ginger, red chilies, candlenuts, and shrimp paste into a fine paste using a mortar and pestle or a food processor.
- 2Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate, about 10-15 minutes.
- 3Add the chicken pieces to the pot and stir to coat them evenly with the spice paste. Cook for 5 minutes until the chicken is lightly browned.
- 4Pour in the coconut milk, add salt and sugar. Bring to a simmer, then reduce the heat to low, cover, and cook for 2-3 hours, or until the chicken is very tender and the sauce has thickened. Stir occasionally to prevent sticking.
Prepare Sambal Matah
- 1In a small bowl, combine sliced shallots, lemongrass, red chilies, kaffir lime leaves, lime juice, and toasted shrimp paste (if using).
- 2Season with salt to taste. Just before serving, heat 2 tablespoons of vegetable oil until smoking, then carefully pour it over the sambal mixture. Stir well.
Prepare Vegetables
- 1Blanch the long beans in boiling water until tender-crisp, about 3-5 minutes. Drain and set aside.
- 2Fry the tempeh cubes until golden brown on all sides. Drain and set aside.
- 3Heat 2 tablespoons of vegetable oil in a wok or large skillet. Add the kangkung and stir-fry quickly until wilted, about 1-2 minutes. Season lightly with salt.
Assemble Nasi Campur
- 1Arrange a portion of steamed rice on each serving plate.
- 2On the side of the rice, place a piece of chicken betutu. Spoon some of the betutu sauce over the chicken.
- 3Add portions of blanched long beans, fried tempeh, and sautéed kangkung to the plate.
- 4Top generously with sambal matah.
Nutrition Information
- Calories
- 851 kcal
- Protein
- 45 g
- Fat
- 41 g
- Carbs
- 71 g
| Nutrient | Per serving |
|---|---|
| Calories | 851 kcal |
| Protein | 45 g |
| Fat | 41 g |
| Carbs | 71 g |
Tips
- For extra depth of flavor in Chicken Betutu, allow the chicken to marinate in the spice paste for at least 30 minutes before cooking.
- Ensure all vegetables for Sambal Matah are sliced very thinly for the best texture and flavor distribution.
- Serve Nasi Campur immediately to enjoy the contrast of hot rice, warm chicken, and fresh sambal.
