Nasi Bakar - Indonesian Grilled Rice with Spicy Shredded Chicken

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: water + coconut extract

Light coconut milk reduces calories while maintaining flavor.

prawns

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sriracha

Fresh chilies provide a natural heat with fewer preservatives.

fried shallots

🥗Healthier: baked shallots

💰Cheaper: onions

Baked shallots lower fat content while still adding flavor.

Prepare the coconut rice by mixing 4 cups of rice with 250 ml of coconut milk, 1 lemongrass, 2 bay leaves, and 2 teaspoons of salt.

Cook the rice mixture until the rice is tender and the coconut milk is absorbed.

For the chicken, blend or chop 8 shallots, 4 cloves of garlic, and 3 cm of ginger.

In a pan, sauté the blended mixture with 250 gr of chicken, 5 lemon leaves, 2 bay leaves, 1 lemongrass, 2 teaspoons of palm sugar, 1 teaspoon of tamarind, 2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of turmeric powder, and 3 chili until the chicken is cooked through and flavors meld.

Combine the cooked coconut rice with the chicken mixture and mix well.

Prepare banana leaves by cutting into squares and lightly grilling until pliable.

Spoon the rice and chicken mixture onto the center of each banana leaf square.

Fold the banana leaves over the rice to create a parcel, securing tightly.

Preheat the grill to medium heat.

Place the banana leaf parcels on the grill and cook for 15-20 minutes, turning occasionally.

Remove from the grill and let cool slightly before unwrapping.

Cooking Techniques

Equipment Needed

Spice Level: