Balinese Jinggo Rice Ingredients
white rice
boiled eggs
fried chili
Slow chicken
300 g of chicken fillet
½ tsp salt
2 cloves of garlic, crushed
cooking oil
1 tbsp tamarind water
3 tbsp lime juice
Chicken Smooth Seasoning
15 grains of red onion
6 cloves of garlic
6 red chilies
4 cm kencur
2 cm galangal
2 candlenuts
3 cm turmeric
2 tsp shrimp paste
1½ tsp salt
Lawar Vegetables
2 tbsp cooking oil
1 tsp salt
2 tsp brown sugar, comb
200 g half old coconut, grated lengthwise
1 – 2 tsp lime juice
100 g long beans, thinly sliced
100 g of cabbage, finely sliced
100 g bean sprouts
2 tbsp fried onions
Lawar Smooth Seasoning
3 red chilies
6 red onions
2 cloves of garlic
½ tsp ground pepper
2 grains of hazelnut roasted
1 tsp roasted coriander
How to make Balinese Nasi Jinggo
1. Pelalah Chicken: Place the chicken in a heat-resistant container, coat the chicken with salt and garlic, set aside for ± 1 hour. Grill the chicken until cooked then shred. set aside.
2. Heat 6 tablespoons of cooking oil in a pan, sauté the ground spices until the unpleasant smell is gone and fragrant. Add the shredded grilled chicken and tamarind water, stir until the spices are absorbed, turn off the heat, add the lime juice, stir, remove from heat.
3. Lawar Sayur: Heat cooking oil in a pan, sauté the ground spices, add salt and brown sugar, stir until fragrant and the spices are cooked.
4. Add grated coconut, stir well. Add lime juice, stir and set aside.
5. Mix string beans, cabbage, and bean sprouts in a bowl. Add the coconut seasoning, then stir until well blended.
6. Serve chicken pelalah and lawar vegetables with fried shallots as a complement to Nasi Jinggo.