📝 About This Recipe
Originating from the Kutai Kartanegara Sultanate in East Kalimantan, Nasi Bekepor is a legendary Indonesian rice dish traditionally cooked in a bronze 'kuali' over hot coals. This aromatic masterpiece infuses long-grain rice with the richness of coconut oil, the saltiness of fried salted fish, and a bouquet of fresh tropical herbs. It is a celebratory meal that offers a perfect balance of savory, smoky, and herbaceous notes in every bite.
🥗 Ingredients
The Rice Base
- 500 grams Jasmine or Long-grain White Rice (washed and drained)
- 750 ml Water (adjust slightly based on rice type)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3-4 pieces Indonesian Bay Leaves (Daun Salam) (fresh or dried)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 teaspoon Salt
- 2 tablespoons Coconut Oil (for authentic aroma)
The Savory Mix-ins
- 100 grams Salted Fish (Ikan Asin Gabus or Peda) (fried until crispy and flaked)
- 1 handful Lemon Basil (Kemangi) (fresh leaves only)
- 5-10 pieces Bird's Eye Chilies (kept whole or sliced for more heat)
- 1 tablespoon Lime Juice (freshly squeezed)
Sambal Raja (Traditional Accompaniment)
- 5 stalks Long Beans (cut into 1cm pieces)
- 6 pieces Shallots (quartered)
- 5 pieces Red Chilies (for the paste)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
👨🍳 Instructions
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1
Start by washing the rice thoroughly under cold water until the water runs clear. Drain well.
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2
In a heavy-bottomed pot (traditionally a cast iron or bronze pot), combine the rice, water, lemongrass, bay leaves, kaffir lime leaves, and salt.
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3
Bring the mixture to a boil over medium-high heat. Once boiling, stir once to ensure the rice isn't sticking to the bottom.
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4
Reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and simmer for about 15-20 minutes until the water is fully absorbed.
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5
While the rice is simmering, fry the salted fish in a little oil until golden brown and crispy. Remove from heat, let cool slightly, and flake it into small bite-sized pieces, discarding any large bones.
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6
Once the rice water is absorbed but the rice is still steaming, open the lid. Drizzle the coconut oil and lime juice over the surface.
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7
Scatter the flaked salted fish, fresh kemangi (lemon basil) leaves, and whole bird's eye chilies on top of the rice.
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8
Replace the lid and continue to 'cook' the rice on the lowest heat for another 5-10 minutes. This process, called 'bekepor', allows the flavors to penetrate the grains and creates a slight crust (kerak) at the bottom.
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9
For the Sambal Raja: Briefly sauté the chopped long beans and shallots until just tender but still crunchy. Grind the red chilies and shrimp paste into a coarse paste, then toss with the sautéed vegetables.
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10
Turn off the heat. Using a large wooden spoon, gently fold the fish and herbs into the rice, ensuring the aromatics are well distributed.
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11
Discard the lemongrass stalks and large leaves before serving.
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12
Serve the Nasi Bekepor warm, directly from the pot or transferred to a banana leaf-lined platter for an authentic touch.
💡 Chef's Tips
For the most authentic flavor, use a cast iron pot to get that signature crispy rice crust at the bottom. Don't skip the lemon basil (kemangi); its citrusy aroma is what defines this dish against other Indonesian rice recipes. If you can't find Indonesian salted fish, high-quality dried anchovies or salted mackerel make excellent substitutes. Ensure your lemongrass is thoroughly bruised to release the essential oils into the rice water. Avoid opening the lid too often during the initial simmering phase to keep the steam trapped.
🍽️ Serving Suggestions
Serve alongside 'Daging Masak Bumi Hangus' (Kutai-style black braised beef) for a complete royal feast. Pair with Sambal Raja and a side of fresh cucumber and cabbage (lalapan). Accompany with 'Gence Ruan' (grilled snakehead fish with spicy sambal). A tall glass of iced lemongrass tea or fresh coconut water cleanses the palate perfectly. Serve on a large winnowing basket lined with scorched banana leaves for a rustic, communal feel.