Entree: Indonesia – Sundanese West Java – Nasi Timbel (Banana-leaf‑wrapped steamed fragrant rice served with Sundanese fried chicken, tempeh, tofu and 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 30 min

Cook 50 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 2 cups (370 g) jasmine rice, rinsed until water runs clear
- 2 1/4 cups (540 ml) water
- 1 pandan leaf (optional)
- 4 large banana leaves (or foil) for wrapping, cleaned and lightly charred
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin on for ayam goreng
- 2 tbsp (30 ml) vegetable oil for marinade frying
- 4 cloves garlic
- 4 shallots
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) salt
- 1 tsp (4 g) palm sugar or brown sugar
- 8 oz (225 g) tempeh, sliced 1/2-inch (12 mm) thick
- 8 oz (225 g) firm tofu, drained and cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) vegetable oil for deep frying (more as needed)
- 6 red chilies (adjust to heat preference) for sambal
- 3 shallots for sambal
- 2 cloves garlic for sambal
- 1 tsp (5 g) terasi (shrimp paste), toasted if possible
- 1 tsp (4 g) palm sugar or brown sugar for sambal
- 1 tbsp (15 ml) lime juice for sambal
- Salt to taste
- 1 small cucumber, sliced for lalapan (raw vegetables)
- 1 cup (70 g) shredded cabbage for lalapan
- 2 tbsp (10 g) fried shallots for garnish (optional)

Instructions

1. Cook rice and prepare proteins: combine rinsed rice, water and pandan leaf (if using) in a rice cooker or pot; cook until rice is tender. Meanwhile, make the chicken marinade by pounding or blitzing 4 garlic, 4 shallots, ground coriander, turmeric, salt and palm sugar into a paste; rub over the chicken thighs and let rest 20–30 minutes. Heat 2 tbsp (30 ml) oil in a skillet and briefly fry the marinated chicken to seal, then deep-fry or shallow-fry in 1/2 cup (120 ml) hot oil until golden and cooked through (internal temp 165°F/74°C). Fry tempeh and tofu in batches until crisp and golden, drain on paper towel.
2. Make sambal and assemble: grind or mortar-pestle sambal ingredients (chilies, 3 shallots, 2 garlic, terasi, palm sugar, salt) into a coarse paste, then sauté briefly in 1 tbsp (15 ml) oil until fragrant; finish with lime juice. Lay out banana leaves, place a scoop of hot cooked rice in center, fold and wrap tightly (secure with toothpick or string) and briefly steam or briefly press over a low flame to warm and scent the leaf (1–2 minutes). Unwrap at the table and serve each portion with a piece of fried chicken, fried tempeh and tofu, fresh cucumber and cabbage, a spoonful of sambal and sprinkle of fried shallots.