Nasi Bakar Ayam Suwir: Grilled Rice with Shredded Chicken

Method27 steps · about 2 hr

1. 1

   Step 1: Wash the rice thoroughly, set aside

   Uses 500 g uncooked rice

2. 2

   Step 2: Heat 2 tbsp cooking oil in a frying pan, and fry the 3 thinly sliced shallots until fragrant and almost golden.

   Uses 3 thinly sliced shallots · 2 tbsp cooking oil for rice aromatics

   
3. 3

   Step 3: Add the dried anchovies (1 tbsp) if using, and continue frying until the shallots and any anchovies are golden brown.

   Uses fried sliced shallots · 1 tbsp small dried anchovies (optional)

   
4. 4

   Step 4: Add the lemongrass (1), kaffir lime leaves (2) and daun salam, and fry until fragrant, around 1 minute. Set aside.

   Fry rice herbs · 1 minUses fried shallots and optional anchovies · 1 lemongrass, use only the white parts, cut into smaller stalks, bruised · 2 kaffir lime leaves, shred into half · 1 salam leaf, shred into half

   
5. 5

   Step 5: Put the rice in a rice cooker, add the water (500 ml), fried herbs, coconut milk (1 small packet) and a pinch of salt.

   Uses washed uncooked rice · fried rice aromatics · 500 ml water · 1 small packet coconut milk (around 65 ml) · A pinch of salt for rice

   
6. 6

   Step 6: Mix all the ingredients thoroughly and cook the rice as indicated in the rice cooker.

   Cook rice according to rice cookerUses assembled coconut-rice mixture

7. 7

   Step 7: When the rice is done, leave it in the warm mode for about 10 -15 minutes to let it set, then carefully open the lid and fluff the rice. Set aside.

   Rest rice on warm setting · 15 minUses cooked coconut rice

8. 8

   Step 8: Steam the chicken breast for around 15 minutes, until its centre reaches 74°C (165°F). Let it cool enough to handle, then shred it into smaller pieces and set aside.

   Steam chicken · 15 minUses 300 g chicken breast fillet

9. 9

   Step 9: Blend the 2 chopped red chillies, optional bird’s-eye chillies (3), 5 chopped shallots, garlic (3 cloves), turmeric (3 cm), ginger (2 cm), galangal (2 cm) and candlenuts (2) into a fine paste.

   Uses 2 chopped big red chillies · 3 bird’s eye chillies (optional) · 5 chopped shallots · 3 cloves garlic, peeled, chopped · 3 cm fresh turmeric, peeled, chopped · 2 cm ginger, peeled chopped · 2 cm galangal, peeled, chopped · 2 candlenuts, chopped

10. 10

    Step 10: Heat 2 tbsp of cooking oil in a wok over medium high flame, and sauté the blended spices until fragrant, around 4 minutes.

    Sauté chicken spice paste · 4 minUses 2 tbsp cooking oil for chicken paste · chicken spice paste

    
11. 11

    Step 11: Add the shredded chicken fillet.

    Uses fried chicken spice paste · steamed shredded chicken

12. 12

    Step 12: Add a little bit of water (around 100 ml) to prevent it from burning.

    Uses chicken and fried paste · Around 100 ml water for chicken filling

13. 13

    Step 13: Season the filling with salt to taste (to taste) and a pinch of sugar if using.

    Uses moistened chicken filling · Salt to taste for chicken filling · Pinch of sugar (optional)

14. 14

    Step 14: Cook the chicken over medium heat for about 15 minutes until all the liquid has evaporated.

    Cook chicken filling · 15 minUses seasoned moistened chicken filling

    
15. 15

    Step 15: Add the spring onion (1), remaining sliced red chilli, kemangi and the diced tomato (1) if using.

    Uses reduced chicken filling · 1 diagonally sliced red chilli · 1 small spring onion, chopped · 1 handful kemangi (Indonesian basil leaves) · 1 tomato, deseeded, chopped (optional)

    
16. 16

    Step 16: Cook for about 2 minutes, and turn off the heat.

    Finish chicken filling · 2 minUses chicken filling with fresh herbs

    
17. 17

    Step 17: Clean the banana leaves using a piece of cloth or paper towel to remove the dirt.

    Uses Fresh banana leaves as needed for wrapping

18. 18

    Step 18: Cut the leaf around 11 cm, keeping the smaller pieces for the inside.

    Uses cleaned banana leaves

19. 19

    Step 19: Place 1 big banana leaf piece with the inner side facing you, and place the smaller piece on top, in the centre.

    Uses one larger piece and a smaller inner piece

20. 20

    Step 20: Put 1 scoop of rice, add the chicken breast filling on top of the rice.

    Uses layered banana-leaf wrapper · one scoop cooked coconut rice for bottom layer · a portion of cooked chicken filling

    
21. 21

    Step 21: Then put another scoop of rice to cover it.

    Uses rice-and-chicken layer in wrapper · another scoop cooked coconut rice for top layer

    
22. 22

    Step 22: Compress the rice using both hands to create a dense, long oval shape ricecake.

    Uses rice-covered chicken assembly

23. 23

    Step 23: Carefully roll the banana leaf to wrap the rice.

    Uses compressed filled rice cake in leaf

24. 24

    Step 24: Compress the rice using a small spoon, one side at a time before securing it with a toothpick.

    Uses rolled rice parcel

25. 25

    Step 25: Do the same thing for the rest of the rice and the chicken filling.

    Uses first secured rice parcel · remaining cooked coconut rice · remaining cooked chicken filling · remaining prepared banana leaves

    
26. 26

    Step 26: If desired, steam the wrapped parcels for about 15 minutes first. Then grill the parcels until their leaves are charred and the filling is hot.

    Steam rice parcels · 15 minUses all secured rice parcels

    
27. 27

    Step 27: Serve while hot, removing the toothpicks and unwrapping the banana leaves before eating.

    Uses hot grilled rice parcels