📝 About This Recipe
Nasi Bakar is a beloved Indonesian classic where pre-cooked jasmine rice is infused with coconut milk and aromatics, stuffed with a savory filling, and grilled inside a banana leaf. The process of grilling caramelizes the banana leaf, infusing the rice with an irresistible smoky depth and a rustic, earthy aroma. This dish is a complete meal in a neat package, offering a beautiful contrast between the charred exterior and the moist, flavor-packed interior.
🥗 Ingredients
Fragrant Coconut Rice
- 3 cups Jasmine Rice (washed and drained)
- 400 ml Coconut Milk (full fat for best flavor)
- 150 ml Water
- 2 stalks Lemongrass (bruised and knotted)
- 3 pieces Indonesian Bay Leaves (Daun Salam) (can substitute with regular bay leaves)
- 1 teaspoon Salt
Spicy Chicken Filling (Ayam Suwir)
- 300 grams Chicken Breast (boiled and shredded)
- 6 pieces Shallots (thinly sliced)
- 4 cloves Garlic (minced)
- 3-5 pieces Red Chilies (seeded and chopped)
- 1 handful Thai Basil (Kemangi) (fresh leaves)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis)
- 1/2 teaspoon Salt and Pepper (to taste)
Wrapping and Grilling
- 4-6 large sheets Banana Leaves (cleaned and softened over a flame)
- 8-12 pieces Toothpicks (to secure the ends)
👨🍳 Instructions
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1
Combine the washed rice, coconut milk, water, lemongrass, bay leaves, and salt in a rice cooker. Cook until the rice is fluffy and the liquid is fully absorbed.
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2
While the rice cooks, prepare the filling. Heat 2 tablespoons of oil in a skillet over medium heat and sauté the shallots, garlic, and chilies until fragrant and translucent.
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3
Add the shredded chicken to the skillet. Stir in the sweet soy sauce, salt, and pepper. Cook for 5 minutes until the chicken is well-coated and slightly caramelized.
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4
Turn off the heat and fold in the fresh Thai basil (kemangi) leaves. The residual heat will wilt them perfectly without losing their vibrant aroma.
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5
Prepare the banana leaves by wiping them clean with a damp cloth. Briefly pass them over an open gas flame or dip them in hot water for a few seconds until they turn dark green and become pliable.
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6
Lay a sheet of banana leaf flat. Place a generous scoop (about 1.5 cups) of the cooked fragrant rice in the center, flattening it slightly into a rectangle.
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7
Place 2-3 tablespoons of the chicken filling in the middle of the rice bed.
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8
Carefully roll the banana leaf tightly over the rice to create a cylinder shape, ensuring the filling is completely enclosed by the rice.
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9
Fold the ends of the banana leaf inward and secure them firmly with toothpicks or small bamboo skewers.
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10
Heat a grill pan or charcoal grill to medium-high heat. Place the rice parcels onto the grill.
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11
Grill for 5-7 minutes per side, turning occasionally, until the banana leaves are charred and aromatic. The rice inside should be steaming hot.
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12
Remove from heat and let rest for 2 minutes before serving. This allows the flavors to settle.
💡 Chef's Tips
To prevent banana leaves from tearing, always 'wilt' them over heat before rolling. If you cannot find banana leaves, parchment paper wrapped in foil can work, though you will lose the signature smoky aroma. For extra richness, add a piece of salted duck egg or fried tofu inside the parcel with the chicken. Make sure the rice is still warm when wrapping; it helps the parcel hold its shape better during grilling. Adjust the number of chilies in the filling to your preferred spice level; the coconut rice will help mellow the heat.
🍽️ Serving Suggestions
Serve with a side of 'Sambal Terasi' (shrimp paste chili sauce) for an authentic spicy kick. Pair with 'Krupuk' (Indonesian crackers) for a necessary crunchy texture. Add a side of fresh cucumber slices and tomato wedges to cleanse the palate. Enjoy with a glass of iced jasmine tea or 'Es Teh Manis' to balance the smoky flavors. Serve alongside 'Ayam Goreng' (Indonesian fried chicken) for a truly decadent feast.