📝 About This Recipe
Nasi Campur is the soulful heartbeat of Indonesian street food, a vibrant 'mixed rice' platter that offers a kaleidoscope of textures and flavors on a single plate. This recipe features fragrant jasmine rice surrounded by succulent Beef Rendang, spicy green beans, and crispy tempeh, representing the diverse culinary heritage of the archipelago. It is a harmonious balance of spicy, sweet, savory, and umami that turns a simple meal into an unforgettable tropical feast.
🥗 Ingredients
The Fragrant Base
- 2 cups Jasmine Rice (rinsed until water runs clear)
- 1 cup Coconut Milk (full fat)
- 1 stalk Lemongrass (bruised and tied in a knot)
Beef Rendang (Short-Cut Version)
- 500 grams Beef Chuck (cut into 3cm cubes)
- 4 tablespoons Rendang Curry Paste (authentic Indonesian brand or homemade)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
Tumis Kacang Panjang (Long Bean Stir-fry)
- 200 grams Snake Beans or Green Beans (cut into 2-inch lengths)
- 3 pieces Shallots (thinly sliced)
- 2 pieces Red Chili (angled slices)
Orek Tempe (Sweet & Spicy Tempeh)
- 200 grams Tempeh (cut into small matchsticks)
- 3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 2 cloves Garlic (minced)
Accompaniments & Garnish
- 2 pieces Eggs (hard-boiled and halved)
- 2 tablespoons Fried Shallots (for topping)
- 2 tablespoons Sambal Terasi (shrimp paste chili sauce)
- 1/2 piece Cucumber (sliced into rounds)
- 1 handful Prawn Crackers (Krupuk) (fried)
👨🍳 Instructions
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1
Start the rice: Combine jasmine rice, coconut milk, 1.5 cups water, lemongrass, and a pinch of salt in a rice cooker. Cook according to manufacturer settings and keep warm.
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2
Sear the beef: In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Brown the beef cubes in batches until caramelized on all sides.
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3
Simmer the Rendang: Add the rendang paste and kaffir lime leaves to the beef. Pour in enough water to just cover the meat. Reduce heat to low and simmer, partially covered, for 60-70 minutes until beef is tender and liquid has reduced to a thick, oily sauce.
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4
Fry the Tempeh: While the beef simmers, heat 1/2 cup of oil in a skillet. Fry the tempeh matchsticks until golden brown and crispy. Drain on paper towels.
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5
Glaze the Tempeh: Remove all but 1 tablespoon of oil from the skillet. Sauté minced garlic until fragrant, then add kecap manis and a splash of water. Toss the fried tempeh back in until coated and sticky.
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6
Prepare the Beans: In a separate wok or pan, sauté the sliced shallots and red chilies until softened. Add the green beans and a splash of water.
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7
Season the Beans: Stir-fry the beans for 4-5 minutes until tender-crisp. Season with a pinch of salt and a teaspoon of palm sugar or brown sugar.
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8
Check the Rendang: Ensure the beef is fork-tender. If the sauce is still watery, turn up the heat for the last 5 minutes to achieve a 'dry' curry consistency typical of authentic Rendang.
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9
Prepare the garnish: Boil the eggs for 9 minutes, peel, and slice in half. Slice the cucumbers and prepare the sambal and crackers.
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10
Assemble the Rice: Fluff the coconut rice. Use a small bowl or cone mold to pack the rice and invert it onto the center of a large plate.
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11
Plate the components: Arrange a portion of Beef Rendang, Orek Tempe, and the green bean stir-fry in distinct mounds around the central rice pile.
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12
Final Touches: Place a half egg, cucumber slices, and a dollop of sambal on the plate. Sprinkle fried shallots generously over the rice and serve with crackers on the side.
💡 Chef's Tips
For the most authentic flavor, use 'Kecap Manis' specifically; regular soy sauce with sugar is not a perfect substitute. Do not rush the Rendang; the slow simmer is what breaks down the connective tissue in the beef chuck. If you want extra crispy tempeh, ensure the oil is very hot before frying and do not crowd the pan. To make the rice even more aromatic, add a piece of pandan leaf tied in a knot to the rice cooker. Always rinse your rice until the water is clear to prevent it from becoming overly gummy.
🍽️ Serving Suggestions
Serve with a tall glass of Es Teh Manis (Indonesian Sweet Iced Tea) to balance the spice. A side of 'Acar' (pickled cucumber and carrots) provides a refreshing acidity to cut through the rich coconut milk. Pair with an extra side of Sate Ayam (Chicken Satay) if serving for a special occasion or large dinner party. Enjoy while the rice is steaming hot and the crackers are still perfectly crunchy.