Asian

Nasi Campur

Name: Nasi Campur
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 80 g long-grain or jasmine rice; 160 ml water; 100 g boneless chicken thigh; 60 g tempeh; 1 egg; 50 g green beans; 40 g beansprouts; 15 g grated coconut; 1 shallot; 2 clove garlic; 1 red chilli; 1 tbsp kecap manis; 0.5 tsp tamarind paste; 1 tsp palm sugar; 1 tbsp vegetable or coconut oil; 1 salam leaf; salt; 15 g roasted peanuts; 60 g cucumber; 5 g prawn crackers; 1 tsp sambal oelek; 1 lime; 1 tsp lime juice

A Javanese plate of steamed rice ringed with small side dishes: sweet soy chicken, sticky fried tempeh, coconut-dressed blanched vegetables, a boiled egg, peanuts, cucumber, crackers and a spoon of sambal. Every mouthful is a different combination.

Lunch & dinner 25g+ protein 8g+ fibre

55 min20 prep · 35 cookMedium1026 kcalper serving

Method

Rinse 80 g of rice in cold water until it runs almost clear, then drain and put it in a small heavy pan with 160 ml of water and a good pinch of salt. Bring to the boil uncovered, then clamp on the lid, drop to the lowest heat and cook 12 minutes. Take off the heat and let it stand, still covered, for 10 minutes before fluffing with a fork.
Lower 1 egg into simmering water and cook 8 minutes for a just-set yolk. Cool under cold running water, peel and halve lengthways; season the cut faces with a pinch of salt.
Salt a pan of water and blanch 50 g of green beans for 3 minutes until bright and just tender, adding 40 g of beansprouts for the final 30 seconds. Drain well and spread out to cool so they keep their crunch.