Balinese Mixed Rice Platter
A vibrant platter of red and white rice, green beans, fried tempeh, sambal, pickled vegetables, steamed egg, and curried chicken, all served on a banana leaf. This everyday version brings the flavors of Bali to your weeknight table.
- Total time
- 40 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 1 cup red rice
- 1 cup white rice
- 200 g green beans
- 200 g tempeh
- 300 g chicken breast
- 1 cup coconut milk
- 2 tbsp sambal oelek
- 1 leaf banana leaf
Instructions
- 1
Cook the 1 cup red rice and 1 cup white rice separately according to package directions, about 20 minutes, until tender.
- 2
Steam the 200g green beans for 5 minutes until bright green and crisp-tender; set aside.
- 3
Cut the 200g tempeh into slices and fry in oil over medium heat until golden and crispy, about 5 minutes per side.
- 4
In a pan, simmer the 300g chicken breast in the 1 cup coconut milk with the 2 tbsp sambal oelek, until cooked through and sauce thickens, about 15 minutes.
- 5
Arrange the cooked rice, green beans, tempeh, and curried chicken on the banana leaf. Serve with extra sambal if desired.
- 6
Optional: add pickled vegetables or a steamed egg for extra authenticity.
Tools you’ll need
- rice cooker or pots
- steamer
- frying pan
- saucepan
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