Main Dishes & Rice
Nasi Bakar Petai Ikan Asin (Grilled Rice with Stink Beans and Salted Fish), Savory and Layered with Banana Leaf Aroma
Prep
20 min
Cook
30 min
Servings
4
Level
Medium
This grilled rice combines the savory flavor of salted fish, the distinctive sharp aroma of petai (stink beans), and the fragrant scent of banana leaf that comes out during grilling. Every bite is deliciously layered with a smoky sensation that keeps you coming back for more, perfect as a lunch menu or special packed meal. The texture is soft and fluffy with a bit of crunch from the fried salted fish inside.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 600 grams soft cooked white rice
- 1 pod cluster, peeled and split in half petai (stink beans)
- 100 grams, fried then coarsely shredded salted jambal fish or Medan anchovies
- 6 cloves, thinly sliced shallots
- 4 cloves, finely minced garlic
- 6 pieces, sliced diagonally curly red chilies
- 5 pieces, sliced (adjust to taste) red bird's eye chilies
- 1 piece, diced red tomato
- 1 handful Thai basil leaves
- 2 leaves bay leaves
- 2 inch piece, crushed galangal
- 2 tbsp sweet soy sauce (kecap manis)
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 3 tbsp cooking oil
- banana leaves
- bamboo skewers or toothpicks
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👩🍳 Instructions
- 1 Heat oil in a skillet, sauté the shallots and garlic until fragrant and softened.
- 2 Add the galangal, bay leaves, red chilies, and bird's eye chilies. Stir until the chilies soften slightly and release their aroma.
- 3 Add the petai and stir well for 1-2 minutes so the seasoning is absorbed while the petai stays slightly crunchy.
- 4 Add the shredded salted fish and tomato, stir well. Season with sweet soy sauce, salt, and sugar. Cook briefly until the tomato softens a bit.
- 5 Turn off the heat, add the Thai basil leaves, and stir briefly until wilted from the residual heat of the sauté. Adjust the seasoning to taste.
- 6 Mix the petai and salted fish sauté with the soft cooked white rice, stirring well until every grain of rice is coated with the seasoning.
- 7 Prepare a sheet of banana leaf, place 2-3 tbsp of the rice mixture in the center, wrap it neatly like a lontong (rice cake), then secure both ends with a skewer.
- 8 Grill the rice packets on a nonstick pan or over low embers for 10-15 minutes, flipping occasionally, until the banana leaf wilts and releases a fragrant aroma.
- 9 Remove from heat and serve the grilled rice warm by opening up the banana leaf wrapper.
💡 Tips
• Choose banana leaves that are slightly wilted (sun-dried briefly) so they don't tear easily when wrapping.
• Don't cook the petai for too long so its texture doesn't turn mushy and its aroma still tastes wonderful.
• If you don't have embers, grilling on a nonstick pan over low heat also produces a nicely fragrant aroma.
• Salted jambal fish gives a more savory flavor, but Medan anchovies can be a lighter, crunchier alternative.
📊 Nutrition Facts / serving
310
Calories (kcal)
9 g
Protein
11 g
Fat
42 g
Carbs
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