Nasi Campur translates to “mixed rice” in Indonesian and Malay. It is a traditional Indonesian dish that consists of a scoop of steamed rice, served with a small portion of many sides, such as fish, chicken, vegetables, eggs, and keropok (fried shrimp paste). Funnily enough, this dish is referred to differently in its home country, where it is known as Nasi Rames in Indonesia.
Due to the versatility of this dish, you can find various styles of this dish—each store having a version of their own. In this article, we have prepared a recipe for one of the many variations of Nasi Campur. Happy cooking!
Tips for Making Nasi Campur
While this recipe prepares fish, chicken, and vegetables as the side dishes, feel free to replace them with any other sides of your choice. Alternatively, you can also substitute chicken with different types of meat, such as beef and pork.
Preparing this dish can be time-consuming. To save time, you can bake the fish, spicy chicken, and chicken satay in the oven all at once. Be sure to keep your eye on them as the three meat require different durations to cook.
Besides a mortar, you can also use a food processor to ground the ingredients.
Coconut sugar used in the satay paste can be substituted with palm sugar or brown sugar.
Nasi Campur Recipe: How to Make Homemade Nasi Campur
Difficulty: Easy2
servings1
hour1
hour30
minutes620
kcalThe side dishes of this Nasi Campur recipe are Pepes Ikan (fish baked in banana leaf), Ayam Pedas (spicy chicken), Urap (steamed vegetables with grated coconut), and chicken satay.
Ingredients
- Pepes Ikan
3 shallots
1/2 teaspoon of shrimp paste
1 red chilli
1 teaspoon of salt
1 tomato, cut into cubes
100 grams of ginger, chopped
200 grams of tuna fish, cut into cubes
Banana leaves
- Ayam Pedas
8 chicken thigh pieces
3 cloves of garlic, crushed
1 red chilli, chopped
2 spring onions, sliced
1 tablespoon of sambal paste
2 tablespoons of sweet soy sauce
1/2 tablespoon of ketchup (tomato sauce)
- Urap
200 grams of Snake beans, sliced
4 carrots, sliced
1/4 cabbage, sliced
1 cauliflower florets, chopped
1/4 cup of shredded coconut
- Urap Paste
3 cloves of garlic
2 shallots, chopped
1 red chilli, deseeded and chopped
1 teaspoon of salt
1 stalk of lemongrass
- Spicy Chicken Satay
100 grams of minced chicken
1/4 cup of grated coconut
2 kaffir lime leaves, sliced
2 bamboo skewers
Salt (as needed)
Oil (as required)
- Satay Paste
2 shallots
2 cloves of garlic
2 red chillies
1 birds eye chilli
2 candlenuts, crushed and toasted
10 grams of ginger, chopped
10 grams of turmeric, chopped
20 grams of galangal, chopped
1 kaffir lime leaf, chopped
1 Indonesian bay leaf (daun salam)
1 stalk of lemongrass
½ teaspoon of shrimp paste
1 tablespoon of coconut sugar
Directions
- Pepes Ikan
- In a mortar, ground the shallots, shrimp paste, chillies, salt, tomato, and ginger until they form a thick paste.
- Place the paste into a bowl, add in tuna cubes and mix well.
- Wash and dry a banana leaf and place the mixture onto the centre of the banana leaf.
- Wrap the mixture with the banana leaf. Then, secure the ends with toothpicks to prevent the leaf from opening.
- In a preheated oven, cook the dish at 170 degrees for around 10 mins.
- Remove the cooked fish from the oven and set it aside.
- Ayam Pedas
- In a preheated oven, cook the chicken pieces at 170 degrees for about 10 minutes.
- Next, remove the cooked chicken pieces from the oven and set them aside.
- Prepare a pan on medium heat. Next, stir-fry the garlic, chilli, and spring onion until fragrant.
- Then, add in salt and pepper, sweet soy sauce, sambal, and ketchup.
- Stir the mixture well for about 3 minutes and add in the chicken pieces.
- On low heat, stir and mix the paste and chicken. Ensure that all chicken pieces are coated with the sauce.
- Dish the spicy chicken pieces and set them aside.
- Urap
- In a mortar, ground the garlic, shallots, chilli, salt, and lemongrass.
- Bring some water to a boil in a pot. Then, place all the vegetables into the boiling water. Cook for about 5-10 minutes or until the vegetables become tender.
- Heat a wok on medium heat. Then, stir fry the ground paste together with the shredded coconut.
- Add in the cook vegetables and stir fry for another 5 minutes.
- Set the Urap aside.
- Chicken Satay
- In a mortar, ground all ingredients of satay paste until they form a thick paste.
- Prepare a bowl and mix minced chicken, grated coconut, and kaffir lime leaves.
- Then, add in 2 tablespoons of satay paste and some salt. Mix the ingredients evenly.
- By using a tablespoon, scoop some chicken mixture and mould it onto a skewer. Repeat this step until all chicken mixture is used up.
- Heat some oil on a grilling pan. Next, arrange the chicken satays on the grilling pan.
- Grill each side for around 5 minutes until golden brown and serve.
- Dishing up Nasi Campur
- In a round plate, put a bowl of steamed rice in the centre.
- Take one serving of Pepes Ikan, Ayam Pedas, Urap, and chicken satay, and then place the side dishes around the rice.
Recipe Video
Ways to Enjoy Nasi Campur
When lost for what to eat, you can always turn to Nasi Campur, as it makes a fulfilling and balanced meal. Be it for lunch or dinner, Nasi Campur would provide you with a perfectly satisfying meal.
For an extra fragrance, some recipes include coconut milk when steaming the white rice. Although this further elevates the dish, health-conscious individuals may want to avoid it as it also increases the calories.
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