Indonesian
Nasi Timbel
“A comforting Sundanese meal featuring rice steamed in banana leaves, complemented by an assortment of fried delights and sambal.”
Easy1 hour
Where it comes from
Nasi Timbel traces its roots to the Sundanese heartland around Bandung, where it was traditionally prepared for farm workers needing a hearty and portable meal.
On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Grains & Staples
Dairy & Fats
How it's made
- 1
Wash and cook rice until half-done, then drain.
- 2
Wrap the semi-cooked rice in banana leaves, adding a pinch of salt.
- 3
Steam the wrapped rice until fully cooked and fragrant.
- 4
Fry tofu and tempeh to golden perfection.
- 5
Serve the steamed rice with sambal, salted anchovies, cucumber slices, and fresh basil.
