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Nasi bakar
Nasi bakar: Jakarta grilled banana-leaf parcels of herby rice and spicy shredded chicken
In Jakarta, nasi bakar parcels are sold from warung grills at lunchtime and in office canteens: rice cooked with coconut milk, lemongrass and salam leaves, filled with spicy shredded chicken (ayam suwir) and lemon basil, wrapped in banana leaf and grilled until the leaf chars and the rice crisps at the edges. Small dried anchovies (teri) are the other classic filling. The common mistake is wrapping the parcels loosely, so they fall open on the grill; fold them tight and pin with toothpicks. Chef's tip: grill until the leaf is blackened in patches; the smoke perfumes the rice inside.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the rice
- 10 ½ oz jasmine ricerinsed
- ¾ cup coconut milk
- 1 cup water
- 1 lemongrass stalkbruised
- 1 tsp salt
For the chicken filling
- 12 ½ oz boneless chicken breast or thigh
- 5 shallots
- 2 bird's eye chilliesor to taste
- 2 tbsp vegetable oil
- 1 tbsp palm sugar
- ½ tsp salt
- 1 handful lemon basil (kemangi) or Thai basil
To wrap
- 4 pieces banana leavesabout 25 x 30 cm, softened over a flame
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Method
0/6 doneStep 1: Put 10 ½ oz jasmine rice, ¾ cup coconut milk, 1 cup water, 2 salam leaves or bay leaves, 1 lemongrass stalk and 1 tsp salt in a pan, bring to a simmer, then cover and cook on the lowest heat for 15 minutes. Rest for 10 minutes and discard the leaves and lemongrass.
25 minStep 2: Poach 12 ½ oz boneless chicken breast or thigh in simmering water for 15 minutes, until the thickest part reaches 165°F. Shred finely.
15 minStep 3: Blend 5 shallots, 3 garlic cloves, 4 red chillies, 2 bird's eye chillies and 3 candlenuts or macadamias. Fry in 2 tbsp vegetable oil over a medium heat for 6 minutes until fragrant and darker.
6 minStep 4: Add the chicken, 1 tbsp palm sugar and ½ tsp salt and fry for 3 minutes until dry and well coated. Stir in 1 handful lemon basil (kemangi) or Thai basil.
3 minStep 5: Lay out one of the 4 pieces banana leaves, spread a quarter of the rice in the middle, add a quarter of the chicken and fold the rice over it. Wrap tightly and pin the ends with toothpicks.
Step 6: Grill the parcels in a hot griddle pan or on a barbecue for 4–5 minutes a side until the leaves are charred in patches. Serve hot, or cool and keep chilled for lunch.
10 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 28 g
- Carbs
- 68 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nasi bakar take?
- About 65 minutes in total: 30 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of jasmine rice?
- Any long-grain rice, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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