📝 About This Recipe
Hailing from the royal city of Solo in Central Java, Nasi Langgi is a magnificent feast centered around rice cooked in rich coconut milk and aromatic spices. This dish is a harmonious symphony of sweet, savory, and spicy notes, traditionally served with a colorful array of side dishes that represent the bounty of the land. It is the ultimate expression of Javanese hospitality, offering a complex yet comforting flavor profile that turns any meal into a celebration.
🥗 Ingredients
Aromatic Coconut Rice
- 3 cups Jasmine Rice (washed and drained)
- 450 ml Thick Coconut Milk (fresh or high-quality canned)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 2 cm Galangal (bruised)
- 1.5 teaspoons Salt (adjust to taste)
Ayam Goreng (Turmeric Fried Chicken)
- 500 grams Chicken Thighs (cut into bite-sized pieces)
- 1 tablespoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 4 cloves Garlic (minced into a paste)
Essential Accompaniments
- 3 large Eggs (made into a thin omelet and shredded)
- 1/2 cup Beef Floss (Abon Sapi) (store-bought or homemade)
- 200 grams Tempeh Oreks (fried tempeh cubes glazed in sweet soy sauce)
- 1 medium Cucumber (sliced into rounds)
- 3 tablespoons Fried Shallots (for garnish)
- 2 tablespoons Sambal Terasi (shrimp paste chili sauce)
👨🍳 Instructions
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1
Begin by preparing the rice. In a heavy-bottomed pot or a rice cooker, combine the washed rice, coconut milk, lemongrass, salam leaves, kaffir lime leaves, galangal, and salt.
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2
If using a pot, bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the coconut milk from burning at the bottom. Once boiling, reduce heat to low, cover tightly, and simmer for 15-20 minutes.
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3
Turn off the heat and let the rice sit, covered, for another 10 minutes to finish steaming. Fluff gently with a fork and remove the whole spices before serving.
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4
While the rice cooks, marinate the chicken pieces with minced garlic, turmeric, coriander, and a pinch of salt. Let it sit for at least 20 minutes.
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5
Heat oil in a frying pan and fry the marinated chicken until golden brown and crispy on the outside. Drain on paper towels.
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6
Prepare the omelet by whisking the eggs with a pinch of salt. Pour a thin layer into a non-stick pan to create a crepe-like omelet. Roll it up and slice into thin ribbons.
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7
Prepare the Tempeh Orek by sautéing small cubes of fried tempeh with garlic, shallots, chili, and a generous splash of Kecap Manis (sweet soy sauce) until sticky and caramelized.
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8
To assemble, place a mound of the fragrant coconut rice in the center of a plate (traditionally shaped into a cone using a banana leaf mold).
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9
Arrange the fried chicken, shredded omelet, tempeh orek, and a spoonful of beef floss neatly around the rice.
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10
Add the fresh cucumber slices and a dollop of sambal terasi on the side.
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11
Garnish the entire plate generously with crispy fried shallots for added texture and aroma.
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12
Serve immediately while the rice is warm and the aromas are at their peak.
💡 Chef's Tips
For the most authentic flavor, use fresh coconut milk rather than canned if possible. Don't skip the 'resting' phase for the rice; it ensures the grains are perfectly separated and not mushy. If you can't find Daun Salam, you can substitute with a mix of bay leaf and a touch of cinnamon, though the flavor will differ slightly. Make the Tempeh Orek in advance; it actually tastes better after the flavors have had time to meld. To get a vibrant yellow chicken, ensure your turmeric is fresh and high-quality.
🍽️ Serving Suggestions
Serve with a side of Kerupuk Udang (shrimp crackers) for a necessary crunch. Pair with a glass of iced Es Beras Kencur (traditional herbal drink) to balance the richness. Add a few sprigs of fresh Thai Basil (Kemangi) on the side for a herbal lift. Include a serving of 'Sayur Lodeh' (vegetable soup in coconut milk) for a complete Javanese banquet experience. A hot cup of jasmine tea is the perfect palate cleanser after this rich meal.