This recipe provides instructions for making Nasi Bakar Isi Cumi Pedas, a popular Indonesian dish that features fragrant rice wrapped in banana leaves and grilled, filled with a spicy and flavorful squid mixture. “Nasi Bakar” literally translates to “burnt rice,” referring to the smoky aroma imparted by grilling the banana leaf-wrapped rice. The banana leaf not only infuses the rice with a unique fragrance but also helps to keep it moist during grilling. The filling, “Isi Cumi Pedas,” signifies a spicy squid filling, which is typically sautéed with various spices, herbs, and chili to create a rich and savory flavor profile with a noticeable kick of heat. This dish is a delightful combination of textures and tastes, with the soft, smoky rice complementing the tender, spicy squid. It’s often enjoyed as a complete meal on its own, offering a satisfying and aromatic culinary experience. The image shows a portion of Nasi Bakar that has been unwrapped from the banana leaf. The rice appears slightly compressed and has taken on some of the greenish hue from the leaf. Nestled within and mixed with the rice is a generous amount of a cooked filling that includes pieces of squid (identifiable by their white, slightly translucent bodies), dark green leafy vegetables (possibly basil or mustard greens), and a reddish-orange, oily sauce that suggests a spicy seasoning. The overall impression is a flavorful and aromatic dish with a prominent seafood and spice component.
Based on common recipes for Nasi Bakar Isi Cumi Pedas, the ingredients likely include:
For the Rice:
- Cooked white rice, the base of the dish. It’s often seasoned lightly before wrapping.
- Banana leaves, used to wrap the rice and filling, imparting a smoky aroma during grilling. They need to be softened over heat to make them pliable.
- Optional: Aromatic ingredients to mix with the rice, such as thinly sliced lemongrass, pandan leaves (knotted), or salam leaves (Indonesian bay leaves).
For the Spicy Squid Filling (Isi Cumi Pedas):
- Fresh squid, cleaned and cut into rings or pieces.
- Shallots, finely sliced, forming the aromatic base of the spice paste.
- Garlic cloves, finely sliced, adding a pungent flavor.
- Red chili peppers (quantity adjusted to desired spiciness), finely sliced or ground.
- Bird’s eye chilies (cabe rawit, optional for extra heat), finely sliced or ground.
- Candlenuts (kemiri), ground, used as a thickening agent and to add richness to the spice paste.
- Turmeric (kunyit), ground or fresh, adding color and a slightly earthy flavor.
- Ginger (jahe), grated or thinly sliced, providing a warm and aromatic note.
- Galangal (lengkuas), grated or thinly sliced, offering a citrusy and piney aroma.
- Salam leaves (Indonesian bay leaves), adding a subtle herbal fragrance.
- Lime leaves (daun jeruk), thinly sliced, providing a distinct citrusy aroma.
- Tamarind paste (asam jawa), dissolved in a little water, adding a sour and slightly sweet tang.
- Coconut milk (santan), adding creaminess and richness to the filling.
- Vegetable oil, for sautéing.
- Salt and sugar, to taste, balancing the flavors.
- Optional: Basil leaves (daun kemangi) or mustard greens (sawi hijau), roughly chopped, added towards the end for freshness and a slight bitterness.
Instructions:
- Prepare the Rice: Cook white rice until done. While it’s still warm, you can mix in thinly sliced lemongrass, knotted pandan leaves, or salam leaves for added fragrance, if desired. Set aside.
- Prepare Banana Leaves: Cut banana leaves into rectangular pieces large enough to wrap a portion of rice and filling. Briefly heat the banana leaves over an open flame or a hot pan until they become pliable and less likely to tear. This also enhances their aroma.
- Make the Spice Paste (Bumbu Halus): Grind or blend together shallots, garlic, red chili peppers, bird’s eye chilies (if using), candlenuts, turmeric, ginger, and galangal into a smooth paste. You might need to add a little oil to help the blending process.
- Sauté the Spice Paste: Heat vegetable oil in a wok or a large pan over medium heat. Add the spice paste and sauté until fragrant and the color deepens, usually about 5-7 minutes. Be careful not to burn it.
- Add Aromatics and Squid: Add the salam leaves and lime leaves to the sautéed spice paste. Stir in the cleaned and cut squid. Cook until the squid starts to change color and firm up, usually a few minutes. Be careful not to overcook the squid, as it can become rubbery.
- Add Tamarind and Coconut Milk: Pour in the dissolved tamarind paste and coconut milk. Bring to a gentle simmer, stirring occasionally.
- Season the Filling: Season the squid mixture with salt and sugar to taste. Continue to simmer until the sauce has thickened slightly and the squid is cooked through.
- Add Greens (Optional): If using basil leaves or mustard greens, stir them into the squid filling towards the end of the cooking process, just until they wilt slightly. Remove from heat.
- Assemble Nasi Bakar: Take a piece of softened banana leaf. Place a portion of the seasoned rice in the center of the leaf. Create a slight indentation in the middle of the rice and spoon a generous amount of the spicy squid filling into it. Top with a little more rice to cover the filling.
- Wrap the Rice: Carefully fold the banana leaf around the rice and filling to form a tight packet. Secure the ends by folding them over and tucking them underneath, or by using toothpicks or staples.
- Grill the Nasi Bakar: Heat a grill pan or a regular grill over medium heat. Place the wrapped nasi bakar packets on the grill and cook for about 5-10 minutes on each side, or until the banana leaves are slightly charred and fragrant. This grilling process heats the rice and filling through and imparts a smoky aroma from the banana leaves.
- Serve: Carefully unwrap the nasi bakar packets and serve hot. The fragrant rice infused with the smoky aroma of banana leaves, combined with the spicy and savory squid filling, makes for a delicious and satisfying meal.
Enjoy your Nasi Bakar Isi Cumi Pedas!