At a glance, the cooking technique for nasi bakar (grilled rice in banana leaf) is highly similar to that of fried rice.
However, The Westin Jakarta’s executive sous chef Denny Boy Gunawan says that the banana leaf used in nasi bakar sets the differences between the two dishes.
“The banana leaf [helps] to enhance the flavor. Meanwhile, the aroma boosts [your] appetite,” he explains.
Below are the details for Denny’s own nasi bakar’s recipe. Those wanting to cook it at home can opt to change the filling with chicken, mushroom, prawn or beef. (kes)
Read also: Ramadhan recipe: The Dharmawangsa Jakarta's 'nasi goreng kambing'
- 35 ml oil
- Teri Medan (Medan anchovies)
- 10 bay leaves
- 50 grams shallot, chopped
- 20 grams garlic, chopped
- 5 bird eye chilies, optional
- 20 grams galangal, smashed
- 20 grams spring onion, chopped
- 2-cup rice, steamed
- Salt and pepper for seasoning
- 20 grams lemon basil leaves
- Banana leaves
- In a medium-size pan, add cooking oil and fry teri medan until its turns yellow.
- Add bay leaves, shallot, garlic, chili, galangal and spring onions; cook for around three minutes.
- Add rice, season with salt and pepper. Stir well.
- Add lemon basil leaves and stir well.
- Remove galangal and bay leaves from the rice.
- Cut the banana leaves into four large squares. Place the rice in banana leaves and fold them into square.
- Put the banana leaves into a pan and grill for three to five minutes.
- Serve with crackers.
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