📝 About This Recipe
Nasi Ambeng is more than just a meal; it is a symbol of community and gratitude, traditionally served on a large wooden tray (dulang) for shared dining. This magnificent feast centers around fragrant steamed rice, surrounded by a kaleidoscope of Javanese-influenced dishes like spicy Ayam Kicap, savory Serunding, and chewy Mee Goreng. It offers a masterclass in balancing sweet, savory, and spicy flavors, making it the crowning jewel of festive gatherings in the Malay-Javanese heartlands.
🥗 Ingredients
The Fragrant Rice
- 4 cups Jasmine Rice (washed and drained)
- 2 pieces Pandan Leaves (knotted)
Ayam Kicap (Soy Sauce Chicken)
- 1 kg Chicken (cut into 8-10 pieces)
- 1/2 cup Sweet Soy Sauce (Kicap Manis) (ABC or Beryl's brand recommended)
- 1 set Aromatics (blended: 2 onions, 4 cloves garlic, 1 inch ginger)
- 1 each Cinnamon stick and Star Anise
Sambal Goreng Jawa
- 200 grams Firm Tofu and Tempeh (diced and deep fried)
- 100 grams Long Beans (sliced diagonally)
- 100 grams Beef Tripe or Liver (boiled and sliced (optional))
- 1/2 cup Coconut Milk (thick consistency)
Essential Sides
- 1 cup Serunding Kelapa (Spiced Coconut) (toasted grated coconut with spices)
- 200 grams Mee Goreng (Fried Noodles) (yellow noodles stir-fried with soy sauce)
- 4-6 pieces Salted Fish (fried until crispy)
- 3 tablespoons Sambal Belacan (fresh chili shrimp paste dip)
👨🍳 Instructions
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1
Start by cooking the rice: Combine washed rice, water, and knotted pandan leaves in a rice cooker. Cook as per standard settings and keep warm.
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2
Prepare the Ayam Kicap: Rub chicken pieces with turmeric and salt, then fry until golden brown. Set aside.
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3
In a clean wok, sauté the blended aromatics (onion, garlic, ginger) with cinnamon and star anise until fragrant and the oil separates (pecah minyak).
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4
Add the fried chicken back into the wok. Pour in the kicap manis and a splash of water. Simmer on low heat for 15 minutes until the sauce thickens and coats the chicken.
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5
For the Sambal Goreng Jawa, sauté a tablespoon of chili paste with sliced onions and garlic. Add the fried tofu, tempeh, and long beans.
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6
Pour in the thick coconut milk into the Sambal Goreng mixture. Season with salt and a touch of sugar. Cook until the vegetables are tender but still vibrant.
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7
Prepare the Mee Goreng: Stir-fry yellow noodles with a little garlic, sweet soy sauce, and bean sprouts until well-combined and smoky.
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8
Fry the salted fish in hot oil until very crispy. Drain on paper towels.
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9
The Assembly: Take a large round platter (dulang) and line it with clean, wilted banana leaves for an authentic aroma.
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10
Place a large mound of steamed rice in the exact center of the tray.
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11
Arrange the Ayam Kicap, Sambal Goreng Jawa, Mee Goreng, and Serunding Kelapa in distinct sections around the rice.
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12
Top with the fried salted fish and place a generous dollop of Sambal Belacan on the side. Serve immediately while hot.
💡 Chef's Tips
Always use fresh banana leaves to line the platter; the heat from the rice releases the leaf's oils, adding a signature fragrance. Don't skip the Serunding Kelapa (spiced coconut); it provides the essential textural contrast and sweetness that defines Nasi Ambeng. Ensure the Sambal Goreng Jawa is relatively dry so the juices don't run into the other components on the tray. If you want a deeper flavor, prepare the Ayam Kicap a few hours ahead to let the soy sauce penetrate deep into the chicken meat. For the best communal experience, encourage guests to mix a little of every side dish with their portion of rice in every bite.
🍽️ Serving Suggestions
Serve on a large 'Dulang' (brass or enamel tray) to be shared by 4-5 people eating with their hands. Pair with a cold glass of Sirap Bandung (rose syrup with milk) to balance the spicy sambal. Offer extra Sambal Belacan and lime wedges on the side for those who prefer more heat and acidity. Provide a 'teko' (traditional kettle) of warm water for guests to wash their hands before and after the meal. A side of crunchy Keropok (fish crackers) adds a wonderful snap to the meal.