Balinese Recipe: Raw Nasi Campur

Raw Balinese Nasi Campur | Vitanja

Bali „Bumbu“ Curry Paste, Jicama Rice, cashew satay, Urap salad rolls und tomato Sambal. Recipe prepared at Sayuri Healing Food Academy, inspired by chef Arif Springs.

Balinese Herb and Ingredient Identification

Lemon basil, coriander leaf, kaffir lime, lemon grass, lime, big (Lombok) and small chillies, garlic, shallot, aromatic galangal (kencur), turmeric, ginger blossom, cinnamon, clove, cumin, nutmeg, tamarind, jicama, brown/mature coconut, green/young coconut.

1. Bali “Bumbu” Curry Paste

Serving: 2 cups
3 cups (8oz/225g) dried or freshly shredded coconut 
1/2 clove fresh garlic
1 cup fresh chilli, chopped
1 cm fresh aromatic galangal
1 teaspoon lime juice
Sea salt to taste
Grind all ingredients except coconut to a smooth paste with a mortar and pestle. Add coconut and mix well. For larger quantity, use food processor to blend it all.

2. Jicama Rice
Recipe | Vitanja

Serving: 4 of a 6 cm round mold
1/2 cup (2.3oz/65g) jicama, peeled and diced 
1 cup shredded coconut
1/2 cup yellow onion, chopped
2 tsp. tahini (optional)
1/2 cup cilantro, minced
1/2 cup (3oz/85g) red bell pepper, diced
1/2 jalapeño pepper, chopped, to taste (optional)
1 tablespoon lime juice 
Sea salt to taste
Mix all ingredients in a food processor until finely chopped but still a little chunky.

3. Cashew Satay

Serving: 5-6 pieces
1 cup (4.5oz/130g) cashews, activated
1 tablespoon date paste
1 tablespoon miso or tahini (optional)
2 tablespoons paprika powder
1 tablespoon cumin
2 teaspoons curry powder
1 cup “Bumbu” curry paste (see above) 
Sea salt to taste 
5-6 lemongrass stalks 
Process all ingredients to a rice texture, fold and press around lemon grass stalk to a satay shape.

4. Urap Salad Rolls

Recipe | Vitanja

Serving: 4 rolls 
1/2 zucchini
1 tablespoon “Bumbu” curry paste (see above)
1/2 cup mung bean sprout
1/2 cup sliced carrot
1/2 cup sliced radichio or red curly lettuce
1/2 cup green beans
1 tablespoon lemon basil
1 tablespoon black sesame seed
1 tablespoon lime juice
Sea salt to taste
Peel the zucchini into thin slices. Toss all other ingredients with the “Bumbu” and roll in the zucchini slices.

5. Tomato Sambal

Serving: 2 cups 
1 cup sun-dried tomato, soaked
1 cup fresh chilli
3 pieces tomato
1 teaspoon black pepper ground
1 tablespoon date paste
1/2 cup Italian sweet basil
1 tablespoon olive or coconut oil 
Sea salt to taste 
Process all ingredients to a paste. Tomato Sambal is a good base for other Indonesian dishes – just add some soy sauce.

Recipe | Vitanja

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