📝 About This Recipe
Hailing from the coastal city of Cirebon, Nasi Jamblang is a legendary Indonesian heritage dish traditionally served on fragrant jati (teak) leaves. This culinary treasure features cool, fluffy rice accompanied by an array of savory side dishes, most notably a signature deep-red, aromatic chili sambal. The unique interaction between the warm rice and the teak leaf creates a subtle, earthy aroma that defines the authentic Nasi Jamblang experience.
🥗 Ingredients
The Rice & Wrapping
- 3 cups Jasmine or Long-grain Rice (washed and drained)
- 4.5 cups Water
- 10-12 pieces Teak Leaves (Daun Jati) (cleaned and wiped dry; can substitute with banana leaves if unavailable)
Sambal Goreng (Signature Chili Paste)
- 150 grams Large Red Chilies (seeded and thinly sliced diagonally)
- 8 pieces Shallots (finely sliced)
- 4 cloves Garlic (finely sliced)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
- 1 tablespoon Palm Sugar (grated)
Tahu & Tempeh Bacem (Sweet-Savory Sides)
- 4 pieces Firm Tofu (cut into triangles)
- 200 grams Tempeh (sliced into thick rectangles)
- 500 ml Coconut Water (for braising)
- 1 tablespoon Coriander Seeds (toasted and ground)
- 2 cm Galangal (bruised)
- 4 tablespoons Indonesian Sweet Soy Sauce (Kecap Manis)
Paru Goreng (Crispy Fried Beef Lung)
- 300 grams Beef Lung (boiled until tender and thinly sliced)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt
👨🍳 Instructions
-
1
Cook the rice: Combine the washed rice and water in a rice cooker or pot. Cook until fluffy. Once done, spread the rice out on a tray to cool slightly to room temperature, as Nasi Jamblang is traditionally served cool.
-
2
Prepare the teak leaves: Gently wipe each leaf with a damp cloth. If the leaves are stiff, briefly steam them for 1 minute or pass them over an open flame to make them pliable.
-
3
Make the Bacem: In a wide pan, combine tofu, tempeh, coconut water, ground coriander, galangal, kecap manis, and a pinch of salt. Simmer over medium-low heat until the liquid has completely evaporated and the spices have absorbed.
-
4
Fry the Bacem: Heat oil in a frying pan and briefly fry the braised tofu and tempeh until the exterior is caramelized and slightly darkened. Set aside.
-
5
Prepare the Beef Lung: Rub the pre-boiled, sliced beef lung with turmeric and salt. Fry in hot oil until very crispy and dark brown. Drain on paper towels.
-
6
Sauté the Sambal aromatics: Heat 4 tablespoons of oil. Sauté the sliced shallots and garlic until fragrant and translucent.
-
7
Cook the Sambal: Add the sliced red chilies and toasted shrimp paste. Cook on low heat, stirring constantly, until the chilies are soft and the oil turns a deep red color. Season with palm sugar and salt.
-
8
Assemble the base: Lay two teak leaves overlapping on a flat surface, with the matte/veiny side facing up.
-
9
Portion the rice: Place a fist-sized mound of rice in the center of the leaves. Fold the sides inward to create a neat parcel, but leave the top slightly open if serving immediately.
-
10
Plating: Arrange the fried lung, tofu, and tempeh around the rice. Add a generous spoonful of the Sambal Goreng on the side.
💡 Chef's Tips
The secret to authentic Nasi Jamblang is serving the rice at room temperature; the teak leaves prevent the rice from becoming mushy. If you cannot find teak leaves, use banana leaves, but add a small piece of pandan leaf to the rice cooker to mimic the earthy aroma. For the Sambal Goreng, do not skimp on the oil; it acts as a preservative and carries the flavor of the chilies. Ensure the beef lung is sliced very thinly before frying to achieve the signature 'cracker-like' crunch. Always use Indonesian Kecap Manis (like ABC or Bango brands) for the Bacem to get the correct depth of sweetness.
🍽️ Serving Suggestions
Serve with hot 'Teh Tawar' (unsweetened jasmine tea) to cleanse the palate between the rich, fried sides. Add a side of 'Perkedel' (Indonesian potato fritters) for extra heartiness. A side of salted duck egg (telur asin) cut in half provides a perfect salty contrast to the sweet Bacem. Include 'Sate Kentang' (baby potato skewers) braised in the same liquid as the Bacem for a traditional variety. Provide extra Sambal Goreng in a small bowl for those who prefer a higher spice level.