Name: Meat, Tofu, and Soup over Rice (Nasi Bakmoy)
Yield: Makes 6 servings
Cuisine: Indonesian
Ingredients: ¼ cup (15 g) chopped Chinese celery leaves or parsley; 1½ lb (680 g) bone-in, skinless chicken thighs; 12 hard-boiled quail eggs or 3 chicken eggs, halved (optional); 3 tablespoons vegetable oil; 1 teaspoon fine sea salt; ½ lb (225 g) fried tofu, cut into ½-inch (12-mm) pieces; 3 cloves garlic, minced; 6 cups (1 kg) cooked white long-grain rice; ½ lb (225 g) raw head-on, tail-on shrimp; ¼ cup (20 g) chopped green onions; 2 tablespoons oyster sauce; Fried garlic for serving (optional); Fried shallots for serving; 4 fish balls (¼ lb/115 g), cut into bite-size pieces (optional); ¼ cup (60 ml) kecap manis; 3 tablespoons fish sauce, divided; ¼ lb (115 g) button mushrooms, chopped; 8 cups (1.9 L) water; 1½ cups (170 g) chopped yellow onion; 1½ teaspoons ground pepper

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

A bowl of nasi bakmoy has three parts to it: scoop of rice, savory topping, and soup. Every time Julia makes it, she seems to use a different combination of ingredients for the topping. So feel free to swap the chicken for pork shoulder or pork belly, and use more shrimp instead of fish balls. I like to buy bone-in meat and reserve the bones to make stock. If you choose to buy chicken stock, you will need 3 oz (90 g) raw peeled shrimp and 1 lb (450 g) boneless, skinl