SATU Bumbu Untuk SEMUA! Resep NASI CAMPUR AYAM Khas Bali.

Name: Nasi Campur Bali (Balinese Mixed Rice)
Yield: 6 servings
Ingredients: 10 cloves garlic; 6 candlenuts; 17 g shrimp paste; 1 tbsp coriander; 2 tsp cumin; 150 ml coconut oil; 200 g shallots; 45 g galangal; 60 g lemongrass; 30 g aromatic ginger; 35 g aromatic ginger root; 45 g turmeric; 40 g ginger; 80 g red chilies; 60 g bird's-eye chilies, sliced; 2 Indonesian bay leaves; 8 kaffir lime leaves; 1-2 broiler chickens (1 chicken cut into 12 pieces); ½ recipe Balinese base spice; 1 liter water; ½-¾ tbsp salt; 1 tbsp sugar; 1 tsp black pepper; ½-1 tsp flavor enhancer; 400 g minced chicken (thigh + skin); ¼ recipe Balinese base spice; 3 tbsp grated coconut, roasted; 1-2 tbsp coconut milk; 4-6 kaffir lime leaves, sliced; ¾ tsp salt

Devina Hermawan December 12, 2020 Watch on YouTube ↗

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Nasi Campur Bali (Balinese Mixed Rice)

Makes 6 servings

Bahan

Bumbu halus:

Bumbu rajang:

Pelengkap:

Ayam betutu & ayam goreng:

Sate lilit:

Lawar:

Sambal matah:

Lainnya:

Cara Membuat

Masukkan bahan bumbu halus kedalam food processor, kemudian blender hingga halus
Masukkan semua bahan bumbu rajang kecuali cabai rawit ke dalam food processor, cincang jangan terlalu halus
Tumis bumbu dengan api sedang lalu masukkan daun salam dan daun jeruk kemudian masak hingga wangi dan matang. Sisihkan setengah bumbu untuk membuat lawar dan sate lilit
Masukkan ayam ke dalam pan yang berisi setengah bumbu bali, aduk-aduk dan bumbui dengan gula, garam, penyedap, dan merica kemudian masak hingga kecokelatan lalu tambahkan air. Masak hingga air mendidih dan tutup panci lalu gunakan api kecil dan masak selama 30-40 menit atau hingga ayam matang
Sisihkan setengah ayam untuk digoreng hingga kecokelatan
Untuk sate lilit, aduk ayam dan garam hingga mengental lalu tambahkan santan, bumbu dasar bali, kelapa sangrai, daun jeruk iris, gula, dan penyedap
Siapkan tusuk sate buntel (tusuk sate pipih) lalu ambil secukupnya adonan ayam (jangan terlalu tebal) dan tempelkan pada tusuk sate. Panggang di atas grill pan hingga kecokelatan dan matang
Untuk lawar, pertama buat sambal embe, goreng cabai rawit, bawang merah dan bawang putih hingga setengah kering lalu sisihkan. Goreng juga terasi, sisihkan
Campurkan kol dan buncis yang sudah direbus sesuai tingkat kematangan yang diinginkan, tambahkan bumbu dasar bali, kelapa sangrai, sambel embe, gula, garam dan penyedap lalu aduk rata
Untuk sambal matah, campurkan bawang merah dan cabai rawit bumbui dengan garam, gula, dan penyedap kemudian siram dengan terasi yang sudah digoreng dengan minyak, aduk rata
Sajikan nasi dengan ayam betutu, ayam goreng, sate lilit, lawar, dan sambal matah

Ingredients

Ground spice base:

Minced spice:

Accompaniments:

Yellow chicken stew & fried chicken:

Sate lilit:

Lawar:

Sambal matah:

Other:

Steps

Place ground spice base ingredients into food processor, then blend until smooth.
Place all minced spice ingredients except bird's-eye chilies into food processor. Mince not too fine.
Sauté spice over medium heat, then add Indonesian bay leaves and kaffir lime leaves. Cook until fragrant and done. Set aside half of the spice for making lawar and sate lilit.
Place chicken into the pan containing half of the Balinese spice. Stir and season with sugar, salt, flavor enhancer, and black pepper, then cook until golden. Add water. Cook until water boils and cover the pot. Use low heat and cook for 30-40 minutes or until chicken is done.
Set aside half of the chicken to fry until golden.
For sate lilit, stir chicken and salt until thickened. Add coconut milk, Balinese base spice, roasted coconut, sliced kaffir lime leaves, sugar, and flavor enhancer.
Prepare a flat satay skewer and take a suitable amount of chicken adonan (not too thick) and attach to the skewer. Grill over a grill pan until golden and cooked.
For lawar, first make sambal embe. Fry bird's-eye chilies, shallots and garlic until half dry then set aside. Also fry shrimp paste and set aside.
Combine boiled napa cabbage and green beans according to desired doneness. Add Balinese base spice, roasted coconut, sambal embe, sugar, salt and flavor enhancer, then stir well.
For sambal matah, combine shallots and bird's-eye chilies. Season with salt, sugar, and flavor enhancer. Pour with fried shrimp paste oil and stir well.
Serve rice with yellow chicken stew, fried chicken, sate lilit, lawar, and sambal matah.