Nasi Bakar Jamur - fried rice with mushrooms and chicken

Ingredients

• 100 gchicken
• 50 grice-straw mushrooms or chestnut mushrooms
• 2shallots
• 3 clovesgarlic
• 1egg
• 1red chilli
• 50 mlthick coconut milk
• 600 gwhite rice
• 1 tsppepper
• 1 tspsalt
• 4Indonesian bay leaves (daun salam)
• 3 tbspoil
• as neededbanana leaf

Instructions

1. 1

   Prepare the ingredients

   Roughly chop the mushrooms and chicken. Finely chop the shallots and garlic. Remove the seeds from the chilli and finely chop it.

2. 2

   Fry the aromatics

   Heat the oil in a pan and fry the shallots and garlic for 3 minutes. Add the chicken and cook until its colour changes.

3. 3

   Cook the rice

   Add the mushrooms, egg, chilli, coconut milk, rice, pepper and salt. Mix well and fry until the moisture thickens. Divide the mixture into 4 portions.

4. 4

   Wrap the portions

   Place a daun salam leaf and one portion of rice on a piece of banana leaf. Fold the leaf into a parcel and rub the outside with oil.

5. 5

   Brown the parcels

   Cook the parcels slowly over a charcoal fire, or fry them slowly, until brown. Serve.

What is nasi bakar?

Nasi bakar means rice cooked in a wrapped parcel, a familiar Indonesian preparation in which banana leaves help hold the filling and lend it a distinctive aroma. The parcels are browned over heat before serving.

This recipe mixes rice with chicken, mushrooms, egg and coconut milk before wrapping it with daun salam. Browning the parcels gives the outside a little colour while keeping the rice inside together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the oil and coconut milk contribute much of the fat. Chicken and egg provide protein, with smaller amounts from the mushrooms. Pair a parcel with a generous serving of fresh vegetables for a more balanced plate.

The rice and filling

Rice: the recipe calls for 600 g of white rice, which is stirred into the pan with the other ingredients. Break up any clumps as you mix so the filling is evenly seasoned.

Chicken and mushrooms: chop both coarsely, as directed, so they remain noticeable in the finished filling. Chestnut mushrooms are a practical substitute if rice-straw mushrooms are unavailable.

Build the flavour

Shallots and garlic: fry them for the full 3 minutes to soften and flavour the oil before the chicken goes in. Keep them moving if the pan is hot, so they do not catch.

Chilli and daun salam: finely chopped chilli spreads its heat through the rice, while the leaf sits inside each parcel. Remove the daun salam leaf before eating if you prefer not to eat it.

Get the filling ready to wrap

Moisture: cook the mixed filling until the liquid thickens, as the recipe specifies. It should be cohesive enough to portion rather than runny.

Portions: divide the mixture into 4 equal amounts before wrapping. This makes it easier to keep the parcels similar in size and cook them at the same pace.

Wrap and brown carefully

Banana leaf: place one daun salam leaf and a portion of filling on each piece, then fold it into a package. If the leaf is stiff, handle it gently while folding to avoid tearing.

Heat: cook the packets slowly over charcoal or fry them slowly, turning as needed for even browning. The recipe gives no exact cooking time, so use the colour of the parcels as your cue.

How to serve it

Serve the parcels hot, opening them at the table so the aromatic rice is easy to reach. A fresh, crunchy side such as sliced cucumber or a simple salad can balance the soft, savoury filling.

For a more substantial spread, offer extra vegetables alongside the parcels. Keep the daun salam leaf in the parcel during cooking, but set it aside when eating.

Recipe notes & tips

• Chop the shallots and garlic finely so they soften quickly during their 3-minute fry.
• Deseed the chilli before chopping if you want less heat.
• Mix the rice thoroughly so the egg, coconut milk and seasonings are distributed evenly.
• Let the filling thicken before dividing it so the parcels are easier to fold.
• Use banana leaf pieces large enough to wrap each portion securely.
• Cook the parcels slowly and turn them for even browning.

Variations

• More mushrooms: increase the mushroom share and reduce the rice by the same amount for a more mushroom-forward filling.
• Milder chilli: use less chilli or leave it out for a gentler version.
• Extra aromatics: add more shallot and garlic, frying them before the chicken.
• Alternative mushrooms: use chestnut mushrooms when rice-straw mushrooms are not available.
• No charcoal: fry the wrapped parcels slowly in a pan until their outsides are browned.

Common mistakes to avoid

• Adding the parcels too soon: cook the filling until its moisture thickens so it is easier to wrap.
• Tearing the banana leaf: fold gently and use a larger piece if the parcel will not close.
• Uneven portions: divide the filling into 4 equal amounts before wrapping.
• Burning the aromatics: keep the shallots and garlic moving while they fry for 3 minutes.
• Browning too quickly: cook the parcels slowly so the outside colours without scorching.

How to store

Refrigerate leftover parcels in a covered container and use within 3 days. Reheat until steaming hot throughout, either in a pan over low heat or in an oven; keep them wrapped if the banana leaf is intact.

Frequently asked questions