Nasi Campur, the wonder of Indonesian Cuisine

Nasi Campur

How to put together your nasi campur:

Tofu - Marinate the hard tofu in some sunflower oil, turmeric and chili.  Pan fry until crispy.

Tomatoes - Slice some fresh tomatoes.

Rice - Saute cooked day old rice with some steamed cauliflower, sprinkle with some turmeric, salt and pepper to taste.  Garnish with coriander.

Sambal - Blend 8 pieces of large red chili, 2 pieces of chili padi, 15g of belachan, some salt and sugar and 2 pieces of tomatoes.  Cook until it is dry.  Place in a small bowl with half a slice of calamansi.

Fish satay - crush in a pestle and mortar 2 shallots, 4 cloves garlic, 1 candlenut, 1 largeg red chili, 1 tsp coriander seeds, 3 cm fresh turmeric, 2 cm galangal, 1/2 tsp belachan, 1 tsp palm sugar and some salt and pepper.  Blend the spice mix in a food processor with 350g mackerel fish, 150g prawns, 70g freshly grated coconut, 2 tbsp vegetable oil, 2 kaffir lime leaves (stems removed and finely chopped).  Using wet hands, form an oblong paste around one stick of lemongrass skewer.  Grill on a hot pan or in the oven until cooked.

Place a piece of banana leaf at the bottom of the plate.  Assemble all the cooked food a plate.  Enjoy!

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