Nasi Campur with Sambal Prawns
Makan Tengah Hari • Malaysia
How to Make Nasi Campur with Sambal Prawns (Traditional & Healthy Version)
Nasi Campur with Sambal Prawns is a vibrant Malaysian dish, beloved for its variety and bold flavors. 'Nasi Campur' literally means 'mixed rice,' highlighting Malaysia's multicultural heritage—where Malay, Chinese, and Indian influences converge on one plate. Each serving features fluffy steamed rice, paired with an array of nourishing sides and, in this version, a star protein: succulent prawns tossed in fiery sambal. Sambal, a spicy chili paste, is a staple in Malaysian households and can be made from local ingredients such as cili padi, belacan (fermented shrimp paste), and fresh aromatics like lemongrass and garlic. This health-conscious take on Nasi Campur with Sambal Prawns is perfect for lunch, offering a medley of textures and flavors without excess oil or santan (coconut milk). The dish is naturally colorful, thanks to the inclusion of blanched vegetables like kangkung (water spinach) and carrots, making it both visually appealing and nutritious. Malaysian rice culture shines in this meal, providing energy for the day, while sambal prawns deliver a satisfying balance of heat, sweetness, and umami. Ideal for busy days or festive gatherings, this meal is a celebration of Malaysia’s diverse culinary tapestry.
Bahan-bahan(untuk 1 plate with mixed rice, sambal prawns, and two vegetable sides)
- 1 cup White rice (steamed, use basmati or local rice)
- 200g Prawns (peeled and deveined, udang)
- 3 Cili padi (bird's eye chili) (adjust to taste)
- 2 Red chili (seeded)
- 4 Shallots (bawang kecil)
- 2 cloves Garlic (bawang putih)
- 1/2 tsp Belacan (shrimp paste) (toasted)
- 1 stalk Lemongrass (white part only, sliced)
- 1 cup Kangkung (water spinach) (blanched)
- 1 small Carrot (julienned, blanched)
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 1/2 tsp Salt (to taste)
- 1 tsp Palm sugar (gula Melaka, or brown sugar) - pilihan
- 1 Lime (cut into wedges) - pilihan
Arahan
- 1
Rinse rice thoroughly and cook in a rice cooker or pot with 1.5 cups water until fluffy. Set aside.
15 minutes
Use pandan leaf in the rice for extra aroma.
- 2
Blanch kangkung and carrots in boiling water for 1 minute each. Drain and set aside as vegetable sides.
5 minutes
Blanch vegetables briefly to keep them crisp and retain nutrients.
- 3
Blend cili padi, red chili, shallots, garlic, lemongrass, and belacan into a smooth paste.
5 minutes
Toast belacan before blending for deeper umami flavor.
- 4
Heat oil in a non-stick pan. Sauté the spice paste on medium heat until fragrant and oil separates, about 4 minutes.
4 minutes
Stir constantly to avoid burning the sambal base.
Kenapa hidangan ini sihat
By steaming rice and blanching vegetables, this recipe retains essential nutrients while keeping the calorie count moderate. The sambal uses a small amount of oil and relies on fresh aromatics for flavor, making it a lighter alternative to traditional versions. Incorporating a variety of vegetables increases fiber and micronutrient intake, supporting digestion and overall wellness. It's a wholesome choice for those mindful of their calorie and fat intake.
This Nasi Campur with Sambal Prawns recipe is balanced in macronutrients, providing lean protein from prawns, complex carbohydrates from rice, and dietary fiber from vegetables. Prawns are rich in selenium, vitamin B12, and iodine, while kangkung and carrots add vitamins A, C, and iron. The use of minimal oil, fresh chilies, and local herbs like lemongrass enhances flavor without unnecessary calories. This meal is naturally low in saturated fat and contains no dairy.
Petua
- 💡Tip 1: Use the freshest prawns for the sweetest flavor and best texture.
- 💡Tip 2: Adjust chili levels to suit your spice tolerance without compromising on aroma.
- 💡Tip 3: Toast belacan in foil over an open flame for a smoky depth.
Penyimpanan & hidangan
Store leftovers in airtight containers in the refrigerator for up to 2 days. Reheat the sambal prawns gently to avoid overcooking. Rice and vegetables are best consumed fresh but can be reheated as needed.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 600.0 kcal |
