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1
Cook the Rice
20 Mins
Rolling boil, then low, 100°C (212°F)
Put the rinsed rice and 450 ml of water in a pot, bring to a boil, then cover, turn the heat to its lowest and cook for 15 minutes without lifting the lid. Rest 5 minutes off the heat, then fluff with a fork.
Do not stir the rice while it cooks — stirring breaks the grains and makes it sticky.
Done when: Fluffy, separate grains that hold a mound shape.
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2
Blend the Spice Paste
10 Mins
Room temperature, about 20°C (68°F)
Blend the shallots, garlic, ginger, ground turmeric, deseeded chillies, lemongrass and toasted shrimp paste with the lime juice and palm sugar until you have a coarse, fragrant paste. Divide it into three parts: half for the chicken, a third for the pork, the rest for the lawar.
A coarse paste is right — a silky puree loses the rustic Balinese texture.
Done when: A thick, golden-red paste that smells of lime, chilli and toasted shrimp paste.
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3
Braise the Spiced Chicken
25 Mins
Gentle simmer, about 95°C (203°F)
Heat half the oil in a pan, fry half the spice paste for 2 minutes until fragrant, then add the chicken chunks and 100 ml of water. Cover and simmer for 20 minutes until the chicken is tender and the sauce clings to it. Season with a pinch of salt.
Frying the paste first wakes up the spices — raw paste tastes flat and harsh.
Done when: Chicken cooked through to 74°C (165°F), tender, coated in a thick golden sauce.
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4
Shape & Grill the Pork Satay
12 Mins
Medium-high grill, about 200°C (400°F)
Mix the minced pork with a third of the spice paste and the kecap manis, then shape it into 8 small flat ovals and press each one onto a soaked bamboo skewer. Grill for 5–6 minutes a side until browned at the edges.
Wet your hands before shaping — the mince will not stick to damp fingers.
Done when: Pork cooked through to 71°C (160°F), browned outside and juicy inside.
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5
Make the Lawar & Urap
10 Mins
Boiling water, 100°C (212°F)
Blanch the sliced green beans for 2 minutes and the bean sprouts for 30 seconds, then drain and cool. Toss the beans with the grated coconut and the last of the spice paste for the lawar; toss the sprouts with the remaining coconut and a squeeze of lime for the urap.
Blanching keeps the vegetables bright green and just crisp — overcooking turns lawar grey.
Done when: Bright, crunchy vegetables lightly coated in coconut and spice.
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6
Fry the Tempeh & Egg, Plate the Set
10 Mins
Medium heat, about 180°C (350°F)
Fry the tempeh strips in the remaining oil until golden and crisp, then fry the halved eggs cut-side down for 1 minute and spoon the sliced chilli over them. Mound the rice in the centre of each plate and arrange the chicken, satay, egg, tempeh, lawar, urap and peanuts around it.
Plate while everything is hot — nasi campur is meant to be eaten warm, with the rice picking up the sauces.
Done when: A full, colourful plate: white rice in the middle, a ring of small dishes around it.
Indonesia
35m
