Entree: Indonesia – Bali – Nasi Jinggo (Small banana-leaf parcels of fragrant rice served with spicy sambal and assorted savory toppings for a compact street-food meal)

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 35 min

Cook 25 min

Additional 1 hr

Total 2 hrs

Ingredients

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

- 2 cups (370 g) jasmine rice
- 1 1/4 cups (300 ml) water
- 3/4 cup (180 ml) coconut milk
- 1/2 tsp (1 g) ground turmeric (optional, for color)
- 1 tsp (5 g) salt
- 2 boneless skinless chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) vegetable oil
- 3/4 cup (60 g) grated fresh coconut (or unsweetened desiccated coconut)
- 2 tbsp (30 g) palm sugar or brown sugar, grated
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 ml) sambal terasi or sambal oelek
- 8 small slices fried tempeh, approx. 6 oz (170 g) total
- 2 large eggs, approx. 3 1/2 oz (100 g) total, beaten and made into a thin omelette, sliced into strips
- 2 tbsp (10 g) fried shallots for garnish
- Banana leaves, cut into 6x8 inch rectangles
- Lime wedges, for serving
- Salt to taste
- Neutral oil for frying (as needed)

Show original ingredient measurements

- 2 cups (370 g) jasmine rice
- 1 1/4 cups (300 ml) water
- 3/4 cup (180 ml) coconut milk
- 1/2 tsp (1 g) ground turmeric (optional, for color)
- 1 tsp (5 g) salt
- 2 boneless skinless chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) vegetable oil
- 3/4 cup (60 g) grated fresh coconut (or unsweetened desiccated coconut)
- 2 tbsp (30 g) palm sugar or brown sugar, grated
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 ml) sambal terasi or sambal oelek
- 8 small slices fried tempeh, approx. 6 oz (170 g) total
- 2 large eggs, approx. 100 g total, beaten and made into a thin omelette, sliced into strips
- 2 tbsp (10 g) fried shallots for garnish
- Banana leaves, cut into 6x8 inch rectangles
- Lime wedges, for serving
- Salt to taste
- Neutral oil for frying (as needed)

Instructions

1. Cook rice: Rinse rice until water runs clear. In a saucepan combine rice, water, coconut milk, turmeric (if using) and 1 tsp (5 g) salt; bring to a simmer, cover and cook on low 15–18 minutes until liquid is absorbed. Fluff and let cool slightly.
2. Prepare shredded chicken: In a skillet heat 1 tbsp (15 ml) oil, sear chicken thighs on both sides until browned. Add 1 tbsp (15 ml) kecap manis, 2 tbsp (30 ml) water, cover and simmer 12–15 minutes until cooked through. Shred chicken with forks and toss with remaining 1 tbsp (15 ml) kecap manis and 1 tbsp (15 ml) sambal to taste.
3. Make serundeng (toasted coconut): In a dry skillet over medium heat toast grated coconut until golden, stirring frequently. Add palm sugar, ground coriander and a pinch of salt; continue to toast until coconut is fragrant and caramelized, then remove from heat and cool.
4. Fry tempeh and make omelette: Heat neutral oil and shallow-fry tempeh slices until crisp; drain on paper. In a lightly oiled pan make a thin omelette with beaten eggs, cool and slice into thin strips.
5. Prepare sambal: If using store sambal terasi, adjust heat to taste by mixing with a little lime juice and extra sugar or salt as needed.
6. Assemble parcels: Lay a banana leaf rectangle (briefly warm over a flame to make pliable). Place 1/2 cup (about 90 g) cooked rice in center, top with 2–3 tbsp (30–45 ml) shredded chicken, 1–2 tbsp (15–30 g) serundeng, 2 slices fried tempeh, and some omelette strips. Add 1 tsp (5 ml) sambal. Fold leaf into a tight rectangular parcel and secure with a toothpick or small strip of leaf. Repeat for remaining portions.
7. Serve: Arrange parcels on a platter, sprinkle with fried shallots and serve with lime wedges. Nasi Jinggo parcels can be eaten cold or warmed briefly (steamed 5 minutes) before serving.