📝 About This Recipe
Hailing from the lush highlands of West Java, Nasi Timbel is a quintessential Sundanese experience that centers around hot, aromatic rice compressed in a banana leaf. This steaming process infuses the rice with a delicate floral scent, creating a comforting base for an array of bold accompaniments like crispy fried chicken, savory fried tofu, and the iconic sambal terasi. It is more than just a meal; it is a rustic, soul-warming tradition that celebrates the harmony of fresh herbs and deep, umami flavors.
🥗 Ingredients
The Fragrant Rice
- 3 cups Jasmine or Pandan Rice (washed and drained)
- 3.5 cups Water
- 4-6 large pieces Banana Leaves (softened over a flame and wiped clean)
- 1 piece Pandan leaf (knotted)
Ayam Goreng (Fried Chicken)
- 1 kg Chicken pieces (thighs or drumsticks preferred)
- 4 cloves Garlic (minced)
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1.5 teaspoons Salt
Sides and Accompaniments
- 1 block Firm Tofu (cut into squares)
- 200 grams Tempeh (sliced into rectangles)
- 4 small pieces Salted Fish (Ikan Asin) (optional but authentic)
Lalapan (Fresh Garnish)
- 1 Cucumber (sliced)
- 1 bunch Thai Basil (Kemangi) (fresh leaves only)
- 4-5 stalks Long beans (cut into 3-inch lengths)
Sambal Terasi (Chili Paste)
- 10 pieces Red Bird's Eye Chilies (adjust to heat preference)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
- 1 small Tomato (chopped)
- 1 teaspoon Palm Sugar
👨🍳 Instructions
-
1
Start by cooking the rice. Place the washed rice, water, and pandan leaf in a rice cooker and cook until done. Once cooked, fluff the rice and let it sit for 5 minutes.
-
2
While the rice is warm, place a portion (about 1.5 cups) onto a softened banana leaf. Roll the leaf tightly into a cylinder shape, tucking the ends underneath or securing with a toothpick. This 'compresses' the rice and infuses it with the leaf's aroma.
-
3
Marinate the chicken pieces with minced garlic, turmeric, coriander, and salt. Let it sit for at least 20 minutes to allow the flavors to penetrate the meat.
-
4
In a deep pan or wok, heat enough oil for deep frying. Fry the marinated chicken over medium heat until golden brown and crispy (about 12-15 minutes). Drain on paper towels.
-
5
In the same oil, fry the tofu and tempeh slices until they are crisp and golden on the outside. Season with a pinch of salt immediately after removing from the oil.
-
6
If using salted fish, fry them quickly for 1-2 minutes until crunchy. Set aside.
-
7
Prepare the sambal: Sauté the chilies and tomato in a little oil until softened. Transfer to a mortar and pestle, add the toasted shrimp paste, palm sugar, and a pinch of salt. Grind into a coarse paste.
-
8
Wash the 'Lalapan' (cucumber, kemangi, and long beans) in cold water to ensure they remain crisp and vibrant.
-
9
To assemble, place one cylinder of wrapped rice on a large plate or a traditional bamboo platter lined with a fresh banana leaf.
-
10
Unwrap the top of the rice slightly to let the steam escape. Arrange the fried chicken, tofu, tempeh, and salted fish around the rice.
-
11
Add a generous dollop of sambal terasi on the side and garnish with the fresh vegetables and basil leaves.
-
12
Serve immediately while the rice is still hot and the fried elements are at their peak crunchiness.
💡 Chef's Tips
Always soften banana leaves over a low gas flame or by dipping in boiling water for a few seconds; this prevents them from cracking when rolling. For the most authentic flavor, use a mortar and pestle for the sambal rather than a blender to achieve the perfect texture. If you have time, braise the chicken in the spices with a little water (Ungkep method) before frying for even more tender results. Ensure the rice is very hot when you wrap it in the banana leaf to ensure the fragrance is properly absorbed. Substitute bird's eye chilies with large red chilies if you prefer a milder sambal.
🍽️ Serving Suggestions
Serve with a bowl of Sayur Asem (Indonesian tamarind vegetable soup) to provide a refreshing, tart contrast to the fried components. Pair with a tall glass of Es Teh Tawar (unsweetened iced tea) or Es Jeruk (Indonesian orange juice). Add a side of 'Krupuk' (shrimp crackers) for extra texture and crunch. Include a slice of lime to squeeze over the sambal just before eating to brighten the flavors. Traditionally eaten with hands to fully experience the textures and aromas of the meal.