With over 20 years of experience, Rangga Safari, the Executive chef of Sheraton Kuta Bali Resort, is a fully committed person with keen attention to detail; Rangga manages the dining outlets at the Sheraton Kuta Bali Resort and aims to serve a more diverse range of world cuisines. Chef Rangga shares one of the dishes he presented at Daily Social Bali, Nasi Bakar Ayam Kemangi (Grilled Rice with Lemon Basil Chicken).
Nasi Bakar refers to steamed rice seasoned with spices and ingredients and wrapped in banana leaves. The name comes from the cooking method: grilling the wrapped steamed rice on a charcoal fire. This method offers a more fragrant dish that comes from the unique aroma of the grilled banana leaf.
Nasi Bakar Ayam Kemangi Recipe
Sambal Ulek Recipe
Ingredients:
500 gr Red chili big
100 gr Candle nut, crushed
50 gr Shrimp paste
150 gr Garlic, sliced
150 gr Shallot, sliced
150 gr Tomato, roughly chopped
Methods:
Burn shrimp paste until its dry and fragrance; sauté all the ingredients in a pot until its cooked and soft, blend it in a food processor until it becomes a paste.
Sambal Embe Recipe
Ingredients:
500 gr Garlic
400 gr Shallot
100 gr Red chili small
100 gr Shrimp paste
50 gr Kaffir lime
150 ml Vegetable oil
Methods:
Slice garlic, shallot, and red chili small into thin cut slices, sauteed the shrimp paste until dry and fragrance, chop the shrimp paste and mix with garlic, shallot, and red chili small.
Heat the vegetable oil until sizzling hot and then pour it into the mixture, then season with salt and pepper and kaffir lime juice.
Pickled Cucumber Recipe
Ingredients:
1 kg Cucumber, sliced
400 ml Water
250 ml White vinegar
500 gr Sugar
Methods:
Heat the water until it’s boiling, pour the vinegar and sugar, and stir until it is dissolved. Turn the heat off, add sliced cucumber, and let it cool down. Keep it in the fridge overnight before it uses.
Grilled Chicken Leg Recipe
Ingredients:
125 gr Chicken leg, boneless
40 gr Sambal ulek
Salt and Pepper to adjust
Methods:
Marinate chicken leg with sambal ulek and keep it in the fridge for at least 6 hours or overnight.
Season it with Salt and Pepper, then grill until it’s cooked and has a nice charred.
Nasi Bakar Recipe
Ingredients:
180 gr Steamed rice
30 ml Coconut milk
10 gr Indonesian basil (kemangi)
30 gr Enoki mushroom
30 gr Shimeji mushroom
30 gr Champignon mushroom
40 gr Sambal Ulek
5gr Bawang goreng (fried shallot)
5gr Red chili, sliced angle
Methods:
In a pan, sauté mushrooms until they soft; add sambal Sulek, rice, kemangi, and coconut milk, then season with salt and pepper, and mix all until it is well mixed. Wrap and fold the rice mixture in banana leaves and grill it until it’s charred and fragrant.
Grilled Rice with Lemon Basil Chicken
Ingredients:
1 Nasi Bakar
125gr Grilled Chicken Leg
5 gr Indonesian basil or Lemon-Basil (kemangi)
40 gr Pickled cucumber
30 gr Sambal Embe
2gr Fried Shallot
2gr Red chili, sliced in an angle
Serving:
Put the Nasi Bakar on the plate and open up the top of the banana leaves to show off the inside; add the slice of grilled chicken leg on top and garnish it with fresh Lemon Basil, sliced red chili, and fried shallot.
Finally, serve it with pickled cucumber and sambal embe on the side.
