Javanese Mixed Rice

Name: Javanese Mixed Rice
Ingredients: 500 g potatoes, cut in small dice/cube; 1 cm galangale, bruised or sliced; 2 pc salam or bay leaves; 1 tsp sugar or to taste; 1 tsp salt or to taste; vegetable oil to fry potato; 200 g large green chilli and large red chillies, thinly sliced; 5-10 pc small red chillies / bird chillies (optional, if you like it more spicy), chopped; 8 pc shallots, finely sliced; 4 gloves garlic, finely sliced; 500 g beef ( sirloin or minutes steak); 300 ml medium thickness coconut milk; 2 pc salam or bay leaves; 3 pc kaffir lime leaves; 1 stem lemon grass, outer leaves discarded, bruised; 1 tbsp galangale, bruised and sliced; 5 tsp Indonesian sweet soya sauce / Kecap Manis; 1 tsp sugar; 1 tsp salt or to taste; 5 pc shallots, chopped; 2 gloves garlic, chopped; 5 pc candlenuts, roughly chopped; 1 tsp Koriander seeds or (1/2 tsp ground coriander); ½ tsp pepper; ½ tsp ground cumin; 250 g asian noodles / egg noodles; 150 g chicken fillet, cut in pieces; 200 g white cabbage, roughly sliced; 2 pc carrots, thinly cu; 100 g coy sum (chinese vegetable), roughly sliced

Origin: East & Middle of Java

Ingredients

500 g potatoes, cut in small dice/cube
1 cm galangale, bruised or sliced
2 pc salam or bay leaves
1 tsp sugar or to taste
1 tsp salt or to taste
vegetable oil to fry potato

For seasoning

200 g large green chilli and large red chillies, thinly sliced
5-10 pc small red chillies / bird chillies (optional, if you like it more spicy), chopped
8 pc shallots, finely sliced
4 gloves garlic, finely sliced

Ingredients for Spiced Sweet Beef

500 g beef ( sirloin or minutes steak)
300 ml medium thickness coconut milk
2 pc salam or bay leaves
3 pc kaffir lime leaves
1 stem lemon grass, outer leaves discarded, bruised
1 tbsp galangale, bruised and sliced
5 tsp Indonesian sweet soya sauce / Kecap Manis
1 tsp sugar
1 tsp salt or to taste

Spice for the paste

5 pc shallots, chopped
2 gloves garlic, chopped
5 pc candlenuts, roughly chopped
1 tsp Koriander seeds or 1/2 tsp ground coriander
½ tsp pepper
½ tsp ground cumin

Ingredients for Fried Noodles

250 g asian noodles / egg noodles
150 g chicken fillet, cut in pieces
200 g white cabbage, roughly sliced
2 pc carrots, thinly cu
100 g coy sum (chinese vegetable), roughly sliced
3 pc spring onions, cut in 1 cm length
100 g beansprouts, the bottom brown end discarded
3 pc large red chillies, de-seeded, roughly chopped
5 pc small red chillies/bird chillies, chopped, use Sambal Oelek as substitute (optional)
2 pc eggs, beaten
1 tsp chicken broth powder
3 tbsp Indonesian sweet soya sauce / Kecap Manis
1 tsp soy sauce (salty
fried onions
flat parsley, chopped
vegetable oil

For the paste

5 pc shallots, chopped
3 gloves garlic
½ tsp pepper
salt to taste

Javanese Mixed Rice

Have you ever had javanese Nasi Campur during your holiday in Indonesia? Maybe you'd like to retrieve the memory and make it at home but confused or not sure what kind of side dishes to choose? If so, please try my version of simple Nasi Campur with only 3 side dishes: A spicy Stir-Fried Chili Potato, a bit sweet Spiced Sweet Beef, decent and neutral Mie Goreng and fried crackers at your choice.

If you don't like meat, just replace the beef with Spiced Sweet Tempeh or Tempe Bacem. It tastes also great! If you are curious enough, you can also plan a set of Nasi Berkat or Blessed Rice with additional vegetables with coconut dressing called Urap Sayuran.

Nasi Berkat refers to an indonesian/javanese dish of a nasi putih (white rice) accompanied by number of other dishes, which includes meats, vegetables, eggs, sambal and kerupuk. Nasi Berkat is mandatory menu & usually prepared for selamatan or communal feast. Selamatan goes back to pre-Islamic, Hindu-Javanese or Budhist-Javanese traditions. Selamatan is performed to celebrate almost any occasion, including birth, marriage, death, moving house, etc.

Have a try and enjoy your own version of indonesian Nasi Campur or Nasi Berkat 🙂

Instructions

1. MAKING STIR-FRIED CHILI POTATO

Peel-off the potatoes, dice & soak in water to prevent brown colour. Set aside to drain shortly before frying.
Heat enough oil & deep-fry the potatoes until lightly brown and half cooked/not too crispy (approx. 5 minutes). Set aside to drain.
Peel off & prepare all the sliced ingredients for the seasoning.
Heat 3 tbsp of used oil in a fryingpan, saute the sliced shallot & garlic until translucent & fragrant.
Add the chopped chillies and saute until fragrant & well cooked. Add a bit salt immediately if the chili's fumes causes you coughing uncontrollably.
Add the fried potatoes, stir to mix.
Add salt & sugar, stir to mix. Cook over medium heat until potato well cooked. (aprox. 5-10 minutes).
Adjust the taste, add salt or sugar if necessary. Serve hot with rice as a side dish.
For cooking instructions with fotos please open "Stir-Fried Chili Potato" recipe.

2. MAKING SPICED SWEET BEEF

Cut the beef in thinly rectangular shapes. Wash & pat-dry with kithen paper if necessary. Put aside.
Peel off & prepare all the paste ingredients for the seasoning.
Put all ingredients for the paste in a blender or wet mill and blend until smooth.
Heat 2 tbsp oil in a wok or saucepan. Saute the paste with lemon grass, galangale, kaffir-lime leaf and bay leaf.
Stir all the time until well cooked & fragrant (approx. 3 minutes).
Add the beef and stir to mix. Cook until the beef becomes harder and it's colour turns white.
Add kecap manis & coconut milk. Stir to mix.
Cover the pan, simmer over medium heat for 20-30 minutes until the beef becomes tender. Stir occasionally.
Cook until the coconut milk is driven off and the beef and sauce becomes brown and almost dry.
For cooking instructions with fotos please open "Spiced Sweet Beef" recipe.

3. MAKING MIE GORENG

Cook the noodles by adding to boiling water (until al dente) according to package directions and set to drain in a colander.
Heat about 3 tbsp of oil to stir fry the beaten egg. Stirring quickly to get it scrambled. Keep aside.
Put all ingredients for the paste in a mortar/grinding stone and grind until smooth. Heat 3 tb oil in a frying pan, stir fry the paste over low heat until fragrant.
Add the chicken fillet, continue stir-frying until the chicken's colour turns to white. Add chilli/sambal oelek, carrots and cabbage. Cook until the vegetable half cooked.
Add noodles, coy sum, spring onions and bean sprouts. Cook until all vegetables just wilted.
Add the scrambled egg and stir to mix.
Add the chicken broth powder, salty soy sauce & kecap manis.
Adjust the seasoning. Add salt to taste. Mix well & remove from heat. Serve hot & garnish with fried onions & parsley.
For cooking instructions with fotos please open " Mie Goreng" recipe.

4. SERVING METHOD

Transfer Mie goreng, Spiced Sweet Tempe and Stir-Fried Potatoes in a serving container/Plate.
Serve each person an individual plate, put the rice in the middle of the plate, add the side dishes arround the rice, top up with kerupuk or sambal if you like it more spicy.