SERVES : 1-2
COOKS IN : 30 MINUTES
DIFFICULTY : MEDIUM
‘Nasi Campur’ essentially translates to ‘mixed rice’ and is known differently around Indonesia. On the paradise island of Bali however you’ll find it known as Nasi Campur, one of the most common dishes of the island. You’ll find rice on the plate with various accompanying side dishes, from meats, vegetables, sauces, salads or pretty much anything else you can get your hands on.
You know when you’re looking at a menu in a restaurant and can’t quite chose what to have?! Why not have a bit of everything?! That’s what makes this dish such an awesome idea. Bali also happens to be a very vegan friendly place – you’ll find an abundance of vegan-only restaurants where you can pick up this dish, and almost all restaurants will have a vegan option.
If you’re making this dish yourself at home, be creative and add whatever you’ve got leftover. However, traditionally, it’ll be served with a Balinese Rendang curry, some form of meat (or tofu/tempeh) and salad or leaves of some description. Common flavours in Indonesia are satay or sweet chilli, so I like serving mine with satay tempeh & a sweet salsa. I’m not one for a salad and if you are by all means, serve your favourite leafy salad alongside the rest of the dishes, but if like me, you’ll skip the salad, give the crispy kale a go. It’s similar to the crispy ‘seaweed’ you get from a Chinese restaurant, so is an excellent way to get your greeny goodness without eating a salad.
WHAT YOU’LL NEED
RENDANG CURRY
- Cumin seeds
- Coriander seeds
- Jackfruit
- Smoked paprika
- Lemongrass
- Ginger
- Peanut butter
- Maple syrup
- Coconut milk
MAKING IT
- Start by toasting your cumin and coriander seeds for a couple of minutes in a frying pan
- Add a drizzle of oil to the pan and add your onion, garlic & jackfruit and fry for a couple of minutes
- Add ginger, lemongrass, peanut butter and maple syrup to the pan and simmer for a couple of minutes on a low heat
- Pour over the coconut and cook on a low heat for 5-10 minutes
POTATO AND CORN FRITTERS
- Potato
- Onion
- Garlic
- Sweetcorn
- All purpose flour
MAKING IT
- Peal and boil your potato’s for 10-15 minutes until they are soft enough to mash
- Add finely sliced onion and garlic to a bowl with sweetcorn, your mashed potato and salt & pepper
- Gradually add a bit of flour and mix until you have a firm doughy consistency and can easily form the mix into fritters
- Add a tiny bit of oil to a pan and fry for 3-4 minutes on each side until golden brown and crispy
CRISPY KALE
- Curly Leaf Kale
- Salt
MAKING IT
- This is so simple, but delicious – literally season your curly leaf kale and pop in the oven for 10 minutes
- Shake the tray every so often to make sure it cooks evenly (it reduces in size so put more in than you’d think)
TEMPEH SATAY
- Tempeh (or extra firm tofu if you can’t find or don’t fancy tempeh)
- Peanut butter
- Maple Syrup
- Soy Sauce
MAKING IT
- Cut your tempeh into slices roughly 1/2-1cm thick and add to an oiled pan
- In a bowl mix together peanut butter, maple syrup and soy sauce and add to the pan
- Cook the tempeh in the sauce for a few minutes until the sauce almost all absorbs
Serve everything over boiled or steamed rice. It’s typical of Balinese food to make the dish look pretty by moulding the rice and serving it up all fancy, but ultimately, it doesn’t really matter! Enjoy in the garden and pretend you’re soaking up the surf in Bali (if the weather isn’t miserable that is)
ONO KITCHEN 