Recipe – Balinese Nasi Campur / Nasi Kuning

I’ll be upfront: this delicious Balinese dish is fairly involved.  It looks pretty easy when you see it on every little Balinese restaurant’s menu but look at the plate and you’ll see its a lot of work.

Nasi Kuning is Balinese yellow rice as part of a very tasty-tasting plate with different vegetables and proteins.  All of which need to be cooked separately – with their own pastes and sauces! Arrgh! I reckon allow at least 2 hours to prepare and cook.

Nasi Kuning recipeRecipe – Nasi Kuning

Ingredients – Nasi Kuning

3 garlic cloves
2 shallots, chopped
1 long chilli, de-seeded
1/2 tsp shrimp paste, wrapped in foil and baked in oven for 10 mins
1 tsp salt
1/2 piece of fresh turmeric
2 tsp coriander powder
1 lemongrass stalk, in thirds
1 lime, juiced
2 cups cooked rice

Method – Nasi Kuning

Make a paste in a mortar and pestle by combining garlic, shallots, chilli, shrimp paste, salt, turmeric and coriander powder. Pound until smooth.  When finished just squeeze lime juice over it.

In a wok on medium heat, stir fry the paste with oil. Add lemongrass until flavoured, then the cooked rice. Stir through until well combined.

Balinese pasteRecipe – Tempeh Kecap

Ingredients – Tempeh Kecap

3-4 small shallots
5 garlic cloves
1 long red chilli, de-seeded
2 small hot birdseye chillies
1 tsp salt
400 grams tempeh, sliced
Vegetable oil, for frying
2 tbsp kecap manis (sweet Indonesian soy)

Pound the shallots, garlic, chillies and salt to a paste. Deep fry the tempeh slices in batches and drain on a paper towel.  Add the paste to a wok with a small amount of oil. Toss through the deep fried tempeh and flavour well.  Add 1-2 tbsp kecap manis on low and stir through.

Pounding Balinese pastes

Fish in banana leaf BaliRecipe – Pepas (fish in banana leaf)

Ingredients – Pepas (fish in banana leaf) recipe

2-3 shallots
1/2 tsp shrimp paste, wrapped in foil and baked in oven for 10 mins
1/2 long chilli
1 sml hot chilli
1 tsp salt
1 tomato, cubed
2 cm ginger, chopped
200 grams fresh tuna, cubed
Banana leaves (or foil if you can’t find them)

Method – Pepas (fish in banana leaf) recipe

Pound the shallots, shrimp paste, chillies, salt, tomato and ginger to a paste.  In the mortar or bowl,  mix the tuna cubes in with the paste until well combined. Wrap the mixture in a banana leaf, long ways, fastening each end with a toothpick. Cook in an oven at 170 degrees or a low BBQ for 10 mins.

Water spinach recipe

Recipe – Kang Kung (spicy water spinach)

Ingredients – Kang Kung (spicy water spinach) recipe

4-5 sliced shallots
1 onion, sliced
3 cloves garlic, sliced
1 long chilli
2 bunches kang kung, washed and trimmed
1 tbsp oyster sauce
1 tbsp kecap manis
1 tbsp Indonesian soy
Salt and pepper

Method – Kang Kung (spicy water spinach) recipe

Rinse kangkung. Add sliced shallot, onion, garlic and chilli. Add bunches of kang kung to the wok, one by one until wilted. Add oyster sauce, ketchap manis, soy, salt and pepper, stir through for 2 minutes and serve.

Recipe – Ayam Kecap

Ingredients – Ayam Kecap recipe

8 chicken thigh pieces, bone in
3 garlic cloves, crushed
1 long red chilli, chopped
2 spring onions, sliced, white and green parts
1 tbsp sambal or sriracha chilli sauce
2 tbsp Indonesian soy
2 tbsp kecap manis
1/2 tbsp tomato sauce or ketchup

Method – Ayam Kecap

Cook chicken in an oven at 17 degrees for 10 minutes to cook through. Stir fry garlic, chilli, spring onion. Add salt and pepper, kecap manis, soy, sambal and ketchup. Stir through well for 2-3 minutes and serve.

Prepping the vegetables

Recipe – Urab (Indonesian vegetables with coconut)

Ingredients – Urab (Indonesian vegetables with coconut) recipe

200 gm snake or green beans, sliced into 2cm chunks
4 Carrots, sliced
1/4 Sliced cabbage
1 head of cauliflower florets, smallish bits
1/4 fresh shredded coconut or 1/4 cup dessicated, refreshed in warm water

3 garlic cloves
2 shallots, chopped
1 long chilli, de-seeded
1 tsp salt
1 lemongrass stalk, in thirds

Method – Urab (Indonesian vegetables with coconut)

Make a paste in a mortar and pestle or food processor by combining garlic, shallots, chilli, salt and lemongrass.
Boil all the vegetables until just tender and set aside, wash under cold water. In a wok, add the paste and fresh shredded coconut.  Add vegies and stir fry through. The mix should be quite dry.
Balinese vegetables urab

*Instead of a mortar and pestle you could easily use a blender or Thermomix.



  1. Pingback: Distance makes the heart grow fonder: in search of Bali’s best Nasi Campur | delicious rhythm.

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