Nasi Jinggo

1In a rice (2 cups) cooker, combine the rice (2 cups), water (4 cups), and salt (½ tsp). Cook the rice (2 cups) according to the rice (2 cups) cooker's instructions.

2Heat the cooking oil (2 tbsp) in a pan over medium heat. Add the shallots (2), garlic (2 cloves), and red chilies (2). Cook until fragrant.

3Add the shredded chicken, turmeric powder (1 tsp), chili powder (1 tsp), and salt (½ tsp). Stir-fry until the chicken is cooked through and well coated with the spices. Set aside.

4In a blender, combine the red chilies (2), shallots (2), garlic (2 cloves), shrimp paste (1 tsp), salt (½ tsp), and sugar (1 tsp). Blend until smooth.

Assembly Take a piece of banana leaf and place a small portion of rice (2 cups) in the center. Top it with some spicy shredded chicken, fried tempeh, fried tofu, fried crunchy anchovies, and fried shallots (2). Drizzle with the sambal sauce.

6Wrap the banana leaf tightly to form a small package. Repeat with the remaining ingredients.

7Serve the Nasi Jinggo hot as a delicious street food snack.