Version from West Java, Indonesia
rice lengko — West Java, Indonesia
A Cirebon rice plate of warm white rice topped with fried tempeh, fried tofu, raw cucumber, bean sprouts and peanut sauce, finished with soy sauce and fried onion.
- 25 min
- Prep
- 15 min
- Cook
- 4
- Servings
- Easy
- Difficulty
Nasi lengko, also called sega lengko, is a rice dish from the area around Cirebon, Indramayu, Brebes and Tegal on the north coast of Java. It builds a full plate from simple, mostly room-temperature components arranged over hot rice rather than from a single cooked sauce.
Reported as a customary dish of Cirebon and its neighbouring towns, nasi lengko is sold widely from street carts and small eateries as an affordable, quick meal rather than a dish reserved for special occasions. It is closely tied to that stretch of Java's north coast, even as it has since spread more broadly.
Hot white rice is plated first, then topped with fried tempeh and fried tofu cut into small pieces, freshly chopped raw cucumber, boiled bean sprouts and chopped chives or spring onion. Peanut sauce, seasoned to taste and sometimes spiced with chili, is poured over the top, followed by a drizzle of light soy sauce and a scattering of fried shallots to finish.
The dish is often accompanied by aci crackers spread with ketchup and by five to ten skewers of satay served on the side, turning a simple rice plate into a fuller meal. Because most of the toppings are prepared ahead and only assembled at serving time, nasi lengko is quick to put together despite its several components.
Preparation
Fry the tempeh and tofu until golden, then cut into small pieces.
Boil the bean sprouts briefly and drain.
Divide the hot rice between plates.
Arrange the tempeh, tofu, cucumber, bean sprouts and chives over the rice.
Spoon the peanut sauce over the top and drizzle with soy sauce.
Scatter fried shallots on top and serve at once.
