Bali's Signature Nasi Jinggo Recipe
Nasi Jinggo Bali is a traditional dish typical of the Island of the Gods, consisting of white rice served with various side dishes, such as shredded chicken, stir-fried tempeh, plecing gondad, and fried noodles. Served in small portions, Nasi Jinggo offers the authentic flavors of Bali with a blend of distinctive spices like spicy and savory sambal. This food is popular as a light snack or convenient meal that can be enjoyed anytime, whether for breakfast, lunch, or dinner.
Ingredients
main ingredients:
- sufficient amount of white rice
shredded chicken:
- 1/2 kg chicken breast
- sufficient cooking oil
shredded chicken seasoning:
- 2 tomatoes
- 30 curly red chilies
- 30 bird's eye chilies
- 12 cloves garlic
- sufficient shrimp paste
- sufficient salt
- (after blending, divide the above ingredients in half for the plecing sambal)
- then proceed by adding:
- sufficient palm sugar
- 1 kaffir lime
plecing gondad:
- 3 bundles of gondad greens
plecing gondad sambal:
- half of the shredded chicken seasoning mixed with hot oil and kaffir lime
stir-fried tempeh:
- 1 block of tempeh (fairly large size)
- cooking oil
- sufficient sweet soy sauce
stir-fried tempeh seasoning:
- 1 large red chili, thinly sliced
- sufficient palm sugar
- 25 bird's eye chilies (to taste)
- 8 curly red chilies
- 6 shallots
- 7 cloves garlic
- 1 tomato
- 4 candlenuts
- sufficient salt
nasi jinggo sambal:
- 7 cloves garlic
- 4 shallots
- 10 bird's eye chilies (to taste)
- 10 curly red chilies
- 1 tomato
- sufficient shrimp paste
- sufficient salt and granulated sugar
- sufficient oil
- 1/2 kaffir lime
fried noodles:
- 2 blocks of noodles, soaked in boiling water (using thin dried noodles)
- 3 carrots
- 15 cloves garlic
- 2 bird's eye chilies (to taste)
- sufficient cooking oil
- sufficient salt and sugar
- sufficient sweet soy sauce and chili sauce
additional components:
- boiled eggs
- serundeng (toasted coconut flakes)
- peanuts
Instructions
Shredded Chicken:
- Boil the chicken breast until cooked, shred the meat.
- Sauté the blended seasoning until fragrant.
- Add the shredded chicken, stir well until the seasoning is absorbed.
- Add palm sugar and kaffir lime juice. Stir briefly, then remove from heat.
Plecing Gondad:
- Pour half of the shredded chicken seasoning over with hot oil and kaffir lime.
- Boil the Gondad greens until tender, then drain.
- Prepare the plecing sambal by mixing half of the shredded chicken seasoning with hot oil and kaffir lime juice. Stir well.
Stir-fried Tempeh:
- Cut the tempeh into cubes.
- Sauté the blended seasoning until fragrant.
- Add the tempeh pieces, add sweet soy sauce, stir well until the seasoning is absorbed.
Nasi Jinggo Sambal:
- Sauté garlic, shallots, chili, and tomato until wilted.
- Blend the sautéed seasoning, add shrimp paste, salt, sugar, and kaffir lime juice. Mix well.
Fried Noodles:
- Boil the noodles until cooked, then drain.
- Sauté garlic, carrots, and bird's eye chili until fragrant.
- Add the noodles, add salt, sugar, sweet soy sauce, and chili sauce. Stir well until the seasoning is absorbed.
- After preparing all these components, serve the Nasi Jinggo by arranging white rice with shredded chicken, stir-fried tempeh, Plecing Gondad, fried noodles, Nasi Jinggo sambal, boiled eggs, Serundeng, and peanuts.