Entree: Indonesia – Lombok – Nasi Puyung (Lombok-style coconut-scented rice served with spiced shredded chicken and fiery sambal)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) jasmine or long-grain rice, rinsed
- 1 1/2 cups (360 ml) coconut milk
- 1 1/2 cups (360 ml) water
- 2 kaffir lime leaves (optional)
- 1 stalk lemongrass, bruised
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) boneless skinless chicken thighs
- 1 tbsp (15 ml) kecap manis (sweet soy sauce)
- 1 lime, juice only, about 2 tbsp (30 ml)
- 1/4 cup (15 g) chopped fresh kemangi or cilantro for garnish
- 1/2 cup (60 g) fried shallots for garnish
Sambal terasi (Lombok spicy shrimp paste chili sauce)
- 8 bird's eye chilies (cabe rawit), stems removed, approx. 1 7/16 oz (40 g)
- 2 red chilies, stems removed, approx. 1 7/16 oz (40 g)
- 3 shallots, peeled
- 2 cloves garlic
- 1 tsp (6 g) toasted shrimp paste (terasi)
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) vegetable oil for sautéing sambal
- Salt to taste

Show original ingredient measurements

- 2 cups (400 g) jasmine or long-grain rice, rinsed
- 1 1/2 cups (360 ml) coconut milk
- 1 1/2 cups (360 ml) water
- 2 kaffir lime leaves (optional)
- 1 stalk lemongrass, bruised
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) boneless skinless chicken thighs
- 1 tbsp (15 ml) kecap manis (sweet soy sauce)
- 1 lime, juice only, about 2 tbsp (30 ml)
- 1/4 cup (15 g) chopped fresh kemangi or cilantro for garnish
- 1/2 cup (60 g) fried shallots for garnish
Sambal terasi (Lombok spicy shrimp paste chili sauce)
- 8 bird's eye chilies (cabe rawit), stems removed, approx. 40 g
- 2 red chilies, stems removed, approx. 40 g
- 3 shallots, peeled
- 2 cloves garlic
- 1 tsp (6 g) toasted shrimp paste (terasi)
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) vegetable oil for sautéing sambal
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the rice until water runs clear. Combine rinsed rice, coconut milk, water, kaffir lime leaves, bruised lemongrass, and 1 tsp (5 ml) salt in a medium pot. Bring to a boil, then reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 10 minutes; fluff with a fork and discard lemongrass and lime leaves.
2. While rice cooks, heat 1 tbsp (15 ml) oil in a skillet over medium heat. Season the chicken thighs lightly with salt and sear 3–4 minutes per side until browned. Add 1/4 cup (60 ml) water, cover, and simmer 12–15 minutes until cooked through. Remove chicken, shred with two forks, and toss with kecap manis and lime juice; keep warm.
3. For the sambal, toast the shrimp paste briefly in a dry pan until fragrant (about 30 seconds). In a mortar and pestle or small food processor, pound or blend bird's eye chilies, red chilies, shallots, garlic and toasted terasi to a coarse paste.
4. Heat 2 tbsp (30 ml) oil in a small pan. Fry the chili paste, stirring, until the oil separates and flavors deepen, 4–6 minutes. Stir in palm sugar and salt to taste, then remove from heat.
5. To serve, mound coconut rice on plates, top with shredded kecap chicken, spoon sambal terasi alongside or on top, and scatter fried shallots and chopped kemangi or cilantro. Offer extra lime wedges and cucumber slices if desired.

1. Rinse the rice until water runs clear. Combine rinsed rice, coconut milk, water, kaffir lime leaves, bruised lemongrass, and 1 tsp salt in a medium pot. Bring to a boil, then reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 10 minutes; fluff with a fork and discard lemongrass and lime leaves.
2. While rice cooks, heat 1 tbsp oil in a skillet over medium heat. Season the chicken thighs lightly with salt and sear 3–4 minutes per side until browned. Add 1/4 cup (60 ml) water, cover, and simmer 12–15 minutes until cooked through. Remove chicken, shred with two forks, and toss with kecap manis and lime juice; keep warm.
3. For the sambal, toast the shrimp paste briefly in a dry pan until fragrant (about 30 seconds). In a mortar and pestle or small food processor, pound or blend bird's eye chilies, red chilies, shallots, garlic and toasted terasi to a coarse paste.
4. Heat 2 tbsp (30 ml) oil in a small pan. Fry the chili paste, stirring, until the oil separates and flavors deepen, 4–6 minutes. Stir in palm sugar and salt to taste, then remove from heat.
5. To serve, mound coconut rice on plates, top with shredded kecap chicken, spoon sambal terasi alongside or on top, and scatter fried shallots and chopped kemangi or cilantro. Offer extra lime wedges and cucumber slices if desired.