Nasi Campur Bali: A Flavorful Balinese Mixed Rice Platter

Nasi Campur Bali is a vibrant and diverse Balinese dish that showcases the island’s rich culinary heritage in a single, colorful platter. Translating to “mixed rice,” this dish features steamed rice as the base, surrounded by an array of small portions of flavorful Balinese dishes like spicy grilled chicken, sate lilit (minced meat satay), lawar (spiced vegetable mix), and a fiery sambal matah. Each component bursts with bold flavors—think fragrant spices, coconut, and fresh herbs—reflecting Bali’s love for balance in sweet, savory, and spicy notes. Often enjoyed as a daily meal or during celebrations, Nasi Campur Bali is a feast for both the palate and the eyes, perfect for sharing the spirit of Balinese cuisine at home.

Ingredients (Serves 4)

For the Base

• 500g (2.5 cups) jasmine rice or long-grain rice, steamed

For the Ayam Pelalah (Spicy Shredded Chicken)

• 300g chicken breast (or thighs, boneless)
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon lime juice

Spice Paste for Ayam Pelalah:

• 4 shallots
• 3 cloves garlic
• 3 red chilies (adjust for spice level)
• 2 bird’s eye chilies (optional, for extra heat)
• 1 cm fresh turmeric (or 1/2 teaspoon ground turmeric)
• 1 cm fresh ginger
• 2 candlenuts (or 3 macadamia nuts)
• 1 teaspoon shrimp paste (terasi, optional but traditional)

For the Sate Lilit (Minced Fish Satay)

• 200g white fish fillets (e.g., snapper or cod), finely minced
• 50g grated coconut (fresh or desiccated, rehydrated)
• 1 teaspoon palm sugar
• 1 teaspoon salt
• 8-10 lemongrass stalks (as skewers)
• 1 tablespoon vegetable oil (for grilling)

Spice Paste for Sate Lilit:

• 3 shallots
• 2 cloves garlic
• 2 red chilies
• 1 cm fresh turmeric (or 1/2 teaspoon ground turmeric)
• 1 cm galangal
• 1 teaspoon coriander seeds, toasted
• 1 kaffir lime leaf, finely chopped

For the Lawar (Spiced Vegetable Mix)

• 100g green beans, finely chopped
• 50g grated coconut (fresh or desiccated, rehydrated)
• 1 kaffir lime leaf, finely sliced
• 1 teaspoon salt
• 1 teaspoon lime juice

Spice Paste for Lawar:

• 2 shallots
• 2 cloves garlic
• 2 red chilies
• 1 cm fresh turmeric (or 1/2 teaspoon ground turmeric)
• 1 teaspoon shrimp paste (terasi, optional)

For the Sambal Matah (Raw Shallot Sambal)

• 5 shallots, thinly sliced
• 3 bird’s eye chilies, thinly sliced (adjust for spice level)
• 1 lemongrass stalk, white part only, thinly sliced
• 2 kaffir lime leaves, finely sliced
• 1 teaspoon shrimp paste (terasi), toasted
• 1 tablespoon lime juice
• 2 tablespoons coconut oil (or vegetable oil), warmed
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

For Garnish and Serving

• 1/4 cup fried shallots (store-bought or homemade)
• Sliced cucumber and tomato (for freshness)
• Kerupuk (Indonesian crackers, preferably prawn crackers)
• Banana leaves (optional, for plating)

Equipment

• Rice cooker or pot (for steaming rice)
• Mortar and pestle or food processor (for spice pastes)
• Grill pan or charcoal grill (for sate lilit)
• Large frying pan or wok (for ayam pelalah)
• Mixing bowls
• Sharp knife and cutting board
• Serving plates or platter

Step-by-Step Recipe

Step 1: Cook the Rice

The foundation of Nasi Campur Bali is simple steamed rice, which acts as a canvas for the vibrant sides.

1. Rinse the Rice: Place the jasmine rice in a large bowl and rinse under cold water until the water runs clear (about 3-4 rinses) to remove excess starch. Drain well.
2. Cook the Rice: In a rice cooker or pot, add the rinsed rice and 600ml (2.5 cups) of water. Cook according to your rice cooker’s instructions, or bring to a boil on the stovetop, then reduce to low heat, cover, and simmer for 15-20 minutes until the water is absorbed and the rice is fluffy. Let it sit for 5 minutes, then fluff with a fork. Set aside.

Pro Tip: For a more aromatic base, you can cook the rice with a pandan leaf tied into a knot, though this isn’t traditional for Nasi Campur Bali.

Step 2: Prepare the Ayam Pelalah (Spicy Shredded Chicken)

Ayam Pelalah is a fiery, tangy shredded chicken dish that adds a bold protein element to the platter.

1. Cook the Chicken: Place the chicken breast in a pot, cover with water, and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until cooked through. Remove, cool slightly, and shred into thin strips using your hands or two forks. Set aside.
2. Make the Spice Paste: In a mortar and pestle or food processor, blend shallots, garlic, red chilies, bird’s eye chilies (if using), turmeric, ginger, candlenuts, and shrimp paste into a smooth paste.
3. Sauté the Paste: Heat 2 tablespoons vegetable oil in a large frying pan or wok over medium heat. Add the spice paste and sauté for 4-5 minutes until fragrant and slightly darkened.
4. Cook the Chicken: Add the shredded chicken to the pan, along with salt, sugar, and lime juice. Stir well to coat the chicken in the spice paste, cooking for 3-4 minutes until the flavors meld. Taste and adjust seasoning if needed. Set aside.

Pro Tip: For extra heat, leave the seeds in the bird’s eye chilies. If you prefer a milder flavor, remove them or reduce the chili quantity.

Step 3: Make the Sate Lilit (Minced Fish Satay)

Sate Lilit is a traditional Balinese satay made with minced fish, wrapped around lemongrass skewers and grilled for a smoky flavor.

1. Make the Spice Paste: In a mortar and pestle or food processor, blend shallots, garlic, red chilies, turmeric, galangal, toasted coriander seeds, and kaffir lime leaf into a smooth paste.
2. Mix the Fish Paste: In a bowl, combine the minced fish, grated coconut, spice paste, palm sugar, and salt. Mix thoroughly until the mixture is sticky and well-combined.
3. Shape the Satay: Take a small handful of the fish mixture (about 2 tablespoons) and mold it around the thicker end of a lemongrass stalk, pressing firmly to ensure it sticks. Repeat to make 8-10 skewers.
4. Grill the Satay: Heat a grill pan or charcoal grill over medium heat and brush with 1 tablespoon vegetable oil. Grill the sate lilit for 3-4 minutes per side, turning carefully, until golden brown and cooked through. Set aside.

Pro Tip: If you don’t have lemongrass stalks, use bamboo skewers, though the lemongrass adds a subtle citrusy flavor during grilling.

Step 4: Prepare the Lawar (Spiced Vegetable Mix)

Lawar is a fresh, spiced vegetable mix that adds crunch and a burst of flavor to the platter.

1. Blanch the Green Beans: Bring a small pot of water to a boil. Add the chopped green beans and blanch for 2 minutes, then drain and plunge into ice water to stop cooking. Drain again and set aside.
2. Make the Spice Paste: In a mortar and pestle or food processor, blend shallots, garlic, red chilies, turmeric, and shrimp paste into a smooth paste.
3. Mix the Lawar: In a bowl, combine the blanched green beans, grated coconut, spice paste, sliced kaffir lime leaf, salt, and lime juice. Toss well to coat. Taste and adjust seasoning if needed. Set aside.

Pro Tip: Traditional lawar often includes raw minced meat or blood, but this simplified version focuses on vegetables for accessibility. Add a bit of fried shallots to the mix for extra crunch if desired.

Step 5: Make the Sambal Matah (Raw Shallot Sambal)

Sambal Matah is a fresh, spicy Balinese sambal that adds a zesty kick to Nasi Campur Bali.

1. Toast the Shrimp Paste: If using shrimp paste, wrap it in foil and toast over an open flame or in a dry pan for 1-2 minutes until fragrant. Let it cool, then crumble.
2. Combine Ingredients: In a bowl, mix the sliced shallots, bird’s eye chilies, lemongrass, kaffir lime leaves, toasted shrimp paste, lime juice, salt, and sugar.
3. Add Oil: Warm 2 tablespoons coconut oil (or vegetable oil) until just hot, then pour over the mixture. Stir well to combine. The warm oil helps release the flavors. Set aside.

Pro Tip: Sambal Matah is best made fresh, as the raw shallots and chilies lose their vibrancy over time. Adjust the chili quantity to your spice tolerance.

Step 6: Prepare Garnishes

The garnishes add texture and visual appeal to the platter.

1. Make Fried Shallots (Optional): If not using store-bought, thinly slice 2-3 shallots. Heat 1/4 cup vegetable oil in a small frying pan over medium heat. Fry the shallots for 5-7 minutes until golden and crispy, stirring frequently. Drain on paper towels.
2. Prep Fresh Vegetables: Slice cucumber and tomato into thin rounds for a fresh side.

Step 7: Assemble and Serve

Now, let’s bring Nasi Campur Bali together for a stunning presentation.

1. Plate the Rice: Scoop a portion of steamed rice onto each plate (about 3/4 cup per serving). You can shape it into a small dome using a bowl for a neat look.
2. Arrange the Sides: Around the rice, place small portions of each component:
   • Add a spoonful of ayam pelalah (spicy shredded chicken).
   • Place 2-3 pieces of sate lilit (remove lemongrass skewers if preferred).
   • Add a small pile of lawar (spiced vegetable mix).
   • Spoon a teaspoon of sambal matah on the side or over the rice.
3. Garnish: Sprinkle fried shallots over the top for crunch. Add slices of cucumber and tomato on the side for freshness. Place a few pieces of kerupuk on the plate or serve on the side.
4. Optional Plating: For a traditional touch, line the plate with a small piece of banana leaf before assembling.

Serving Tip: Nasi Campur Bali is meant to be a mix of flavors, so encourage diners to take a bit of each component in every bite, mixing the sambal matah with the rice for a spicy kick.

Tips for Success

• Spice Balance: Balinese cuisine often balances heat, sweetness, and acidity. Taste each component as you go and adjust with salt, sugar, or lime juice to achieve harmony.
• Ingredient Sourcing: Find shrimp paste, candlenuts, and lemongrass at Asian markets or online. Substitute macadamia nuts for candlenuts and skip shrimp paste for a vegetarian version.
• Grilling Sate Lilit: If you don’t have a grill, use a stovetop grill pan or broil in the oven at 200°C (400°F) for 5-6 minutes, turning halfway.
• Make Ahead: Prepare the ayam pelalah, sate lilit, and lawar a day in advance and refrigerate. Reheat the chicken and sate gently before serving. Make sambal matah fresh for the best flavor.
• Storage: Store leftovers separately in airtight containers in the fridge for up to 2 days. Reheat the chicken and sate in a pan or oven; avoid reheating lawar to maintain its freshness.

Nutritional Information (Per Serving, Approximate)

• Calories: 500-600 kcal (varies by portion and sides)
• Protein: 25g
• Fat: 20g
• Carbohydrates: 60g
• Sodium: 800mg

Nasi Campur Bali is a celebration of Balinese flavors, bringing together a medley of dishes in one vibrant platter. Whether you’re hosting a festive gathering or simply craving a taste of Bali, this recipe will transport you to the island’s bustling markets and serene rice fields.