Entree: Indonesia – Lombok – Nasi Campur Lombok (Lombok-style mixed plate of steamed rice served with spicy grilled chicken, plecing kangkung, fried tempeh, sambal, and condiments)

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 1 hr 20 min

Cook 20 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

- 2 cups (360 g) uncooked jasmine rice
- 3 cups (720 ml) water (for cooking rice)
- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 6 tbsp (90 ml) vegetable oil, divided
- 6 cloves garlic
- 4 shallots
- 8–12 bird's eye chilies (adjust to heat), roughly chopped
- 3 red chilies (large), seeded and chopped
- 1 tsp (5 g) terasi (shrimp paste)
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 tbsp (30 ml) tamarind juice or 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) coarse salt for marinade
- 8 oz (225 g) water spinach (kangkung), washed and trimmed
- 2 tbsp (30 ml) vegetable oil for plecing sambal
- 2 tbsp (30 ml) roasted peanuts, crushed
- 2 tbsp (30 ml) sweet soy sauce (kecap manis) for finishing (optional)
- 8 oz (225 g) tempeh, sliced 1/4-inch (6 mm) thick
- 1/2 cup (60 g) rice flour or cornstarch for dusting tempeh
- Oil for frying tempeh
- 4 hard-boiled eggs, peeled (optional)
- Cucumber slices and lime wedges for serving
- Salt to taste

Instructions

1. Rinse rice until water runs clear, then cook with 3 cups (720 ml) water in a rice cooker or on the stove until tender. Keep warm.
2. Prepare ayam Taliwang-style marinade: in a blender or mortar and pestle, combine 6 cloves garlic, 4 shallots, 8 bird's eye chilies (reserve a few for extra sambal if desired), 3 red chilies, 1 tsp (5 g) terasi, 1 tbsp (15 g) palm sugar, 2 tbsp (30 ml) tamarind juice (or 1 tbsp (15 ml) lime juice), and 1 tsp (5 g) salt. Blend to a mostly smooth paste, adding 2 tbsp (30 ml) vegetable oil to help emulsify.
3. Pat chicken thighs dry and rub them thoroughly with the chili-garlic paste. Marinate at least 30 minutes, or preferably 2–4 hours in the refrigerator for deeper flavor.
4. While chicken marinates, make plecing kangkung: blanch water spinach in boiling salted water for 30 seconds until wilted, then plunge into ice water and drain. Make the plecing sambal by briefly sauteing 2 additional chopped bird's eye chilies and 2 shallots in 2 tbsp (30 ml) vegetable oil until soft; smash or blend with 2 tbsp (30 ml) crushed roasted peanuts, salt to taste, and 1 tbsp (15 ml) lime juice. Toss the drained kangkung with the sambal and set aside.
5. Fry tempeh: dust tempeh slices with 1/2 cup (60 g) rice flour or cornstarch. Heat oil in a skillet to 350°F (175°C) and fry tempeh in batches until golden and crisp, about 3–4 minutes per side. Drain on paper towels and sprinkle with a little salt.
6. Grill or pan-roast the marinated chicken: preheat grill or broiler to medium-high. Grill chicken thighs skin-side down 6–8 minutes per side until charred in spots and cooked through (internal temperature 165°F/74°C). Baste once or twice with any remaining marinade as they cook, taking care that marinade cooks fully.
7. If desired, finish grilled chicken with 2 tbsp (30 ml) sweet soy sauce (kecap manis) brushed lightly and briefly caramelized on the grill for a sweet gloss.
8. Assemble Nasi Campur Lombok: place a mound of steamed rice on each plate. Arrange one grilled chicken thigh, a portion of plecing kangkung, 2–3 pieces of fried tempeh, and a hard-boiled egg half. Add cucumber slices, lime wedges, and a spoonful of extra sambal if desired.
9. Serve immediately so the chicken remains hot and the tempeh stays crisp. Adjust chilies at the table for extra heat.