Nasi Jenggo

If you ever come to Bali or live in Bali, you must know this humble dish. It’s easy to find the seller esp. at night in the terrace of a closed shop or just in the sidewalk. Just with one table, a huge basket full of nasi jenggo, some mineral water and other soft drinks. Because they usually appear at night that’s why nasi jenggo is popular with youngster who likes to go out at night and also they who likes to get cheap night food.

Nasi jenggo usually wrapped in banana leaves, most of the time it contains a handful of white rice with some shredded chicken, omelette, dried coconut, fried noodle, dried tempe and sambal though other combination is possible but the most important element here is the sambal. It’s hot and sharp yet it’s so addictive. Because of the portion of nasi jenggo one adult could easily eat more than two nasi jenggo. Though nobody wanted to make a bigger portion of it as then I think it will ruin the beauty and the concept of nasi jenggo itself 😛

When I was small I could buy nasi jenggo for Rp. 100-200, but now I heard from some of my friends price has gone up to Rp. 1500-2500.

I have a really vivid memory of what sambal nasi jenggo should taste. But the recipe of the sambal here is not from a real nasi jenggo seller, it was from my mother, however I found the taste quite the same and could make up my craving for nasi jenggo.

My nasi jenggo consist of:
– handful of white rice (nasi putih)
– omelette (telor dadar)
– shredded chicken Balinese style (ayam pelalah)
– dried tempe (kering tempe)
– dried coconut (serundeng)
– fried noodle (mie goreng)
– sambal

Here I will share how to make some of the condiments as I know most of you might know already how to make for example easy omelette 😉

Ayam Pelalah (shredded chicken Balinese style)

– 500gr chicken meat preferably with skin as it is juicier, boiled and shredded
– 100ml chicken broth from the boiled chicken
– 6 shallots
– 4 garlic
– 1 cm lesser galangal
– 1 cm galangal
– 3 candlenuts
– 2 cm turmeric
– 3 bird’s eye chili or as desired
– 3 red chili or as desired
– 2 medium tomatoes
– 1 tsp dried shrimp (terasi)
– 2 tsp Indonesian palm sugar
– 1 tsp kaffir lime juice (or if you can’t find it just use normal lime juice)
– 1 stalk of lemongrass bruised
– 2 salam leaves
– 1/2 tsp salt
– some oil

– Blend all spices ingredients except lime juice, lemongrass and salam leaves in a food processor or in a pestle and mortar until smooth.
– Heat up the oil in a pan, add the spice paste, lemongrass salam leaves and chicken broth.
– Fry until the spices is fragrant and done, add shredded chicken.
– Continue cooking until chicken is done meaning a little bit brown color and broth has evaporated.
– Pour the kaffir lime juice over the chicken.

Mie Goreng (Fried Noodle)

– 200 gr of egg noodle cook according to package set aside, pour a little bit of oil on the noddle to prevent them from getting sticky
– 2 shallots sliced
– 2 garlic sliced
– 1 tsp sweet soy sauce
– 1 spring onion sliced
– salt
– pepper
– some oil

– Heat up oil in a wok, when it’s hot add shallots and garlic.
– Fry until they are fragrant, add noodle and the rest of the ingredients, mix well.
– Continue cooking until noodle is done.

Sambal Nasi Jenggo

– 10 bird’s eye chili
– 3 shallots
– 1/2 tsp dried shrimp paste (terasi)
– salt
– sugar
– some oil

– Blend all ingredients except oil in a food processor or pestle and mortar until smooth but not so smooth because you still want them to have a little bit of texture.
– Heat up oil in a pan, when it’s hot add the sambal, fry until sambal is fragrant and done.

PS: No, I didn’t get the recipe from that book in the picture, it was just a property 😉

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