📝 About This Recipe
Nasi Jinggo is Bali's beloved answer to comfort food, traditionally sold on street corners wrapped in fragrant banana leaves. This iconic dish features a fist-sized portion of aromatic rice accompanied by a symphony of spicy shredded chicken, sweet-and-savory tempeh oreg, and a fiery sambal. It is a masterclass in Balinese flavor profiling, balancing heat, umami, and citrus notes in one compact, portable feast.
🥗 Ingredients
Aromatic Rice
- 3 cups Jasmine Rice (washed and drained)
- 400 ml Coconut Milk (full fat)
- 2 stalks Lemongrass (bruised and knotted)
- 3 pieces Salam Leaves (Indonesian bay leaves)
Sisait Ayam (Shredded Chicken)
- 500 grams Chicken Breast (boiled and shredded)
- 8 pieces Shallots (for spice paste)
- 4 cloves Garlic (for spice paste)
- 2 cm Turmeric (fresh or 1 tsp powder)
- 4 pieces Kaffir Lime Leaves (stems removed, thinly sliced)
Tempeh Oreg (Sweet & Spicy Tempeh)
- 250 grams Tempeh (cut into small matchsticks and fried until crunchy)
- 3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 1 tablespoon Palm Sugar (grated)
Sambal Goreng & Garnish
- 10 pieces Red Bird's Eye Chilies (adjust to heat preference)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
- 1/2 cup Fried Peanuts (for crunch)
- 6 large squares Banana Leaves (softened over a flame for wrapping)
👨🍳 Instructions
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1
Prepare the rice by combining washed jasmine rice, coconut milk, bruised lemongrass, salam leaves, and a pinch of salt in a rice cooker. Cook until fluffy and aromatic.
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2
While rice cooks, boil the chicken breast until tender (about 15-20 minutes). Let it cool, then shred it finely by hand or with forks.
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3
Create the 'Bumbu' (spice paste) for the chicken by blending shallots, garlic, turmeric, and 3 red chilies with a splash of oil until smooth.
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4
Sauté the spice paste in a pan with kaffir lime leaves until fragrant and the oil starts to separate.
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5
Add the shredded chicken to the pan. Toss thoroughly to coat in the spices. Season with salt and a touch of sugar. Cook until the chicken is slightly dry and infused with flavor.
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6
For the Tempeh Oreg, sauté 2 cloves of minced garlic and 2 sliced shallots. Add the fried tempeh matchsticks, kecap manis, and palm sugar. Stir-fry quickly until the sauce caramelizes and coats the tempeh.
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7
Prepare the Sambal by grinding the bird's eye chilies, toasted shrimp paste, and a pinch of salt in a mortar and pestle. Sauté the paste in a little oil for 2 minutes to mellow the raw heat.
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8
Prepare your banana leaves by wiping them clean and briefly passing them over an open gas flame until they turn glossy and pliable.
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9
To assemble, place a small mound of rice (about the size of a fist) in the center of a banana leaf square.
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10
Arrange a portion of shredded chicken, a spoonful of tempeh oreg, a sprinkle of fried peanuts, and a dollop of sambal on top or beside the rice.
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11
Fold the banana leaf over the contents to form a pyramid or rectangular parcel, securing the top with a toothpick or staple.
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12
Let the parcels sit for 5-10 minutes before serving; the heat from the rice will release the oils from the banana leaf, adding a signature smoky aroma.
💡 Chef's Tips
Always soften the banana leaves over heat, otherwise they will crack when you try to fold them. For the most authentic flavor, use a stone mortar and pestle to grind your sambal rather than a blender. If you can't find Salam leaves, you can substitute with curry leaves or additional kaffir lime leaves, though the flavor profile will slightly shift. Ensure the fried tempeh is very dry and crispy before adding the sweet soy sauce to maintain its crunch. Adjust the amount of bird's eye chilies carefully; Nasi Jinggo is traditionally very spicy!
🍽️ Serving Suggestions
Serve with a side of 'Sate Lilit' (Balinese minced meat satay) for a full feast. Pair with a glass of ice-cold 'Es Teh Manis' (Indonesian sweet iced tea) to balance the spice. Add a few 'Krupuk' (prawn crackers) on the side for extra texture. A fresh cucumber salad or 'Urap' (steamed veggies with coconut) provides a cooling contrast. Enjoy traditionally by eating with your hands to fully experience the street-food vibe.