Main Dishes & Rice
Nasi Jamblang (Cirebon-style Teak Leaf Rice)
Prep
30 min
Cook
40 min
Servings
4
Level
Medium
Rice served on a bed of teak leaves with a variety of side dish options — a specialty from Cirebon that's now popular in Bandung too! The teak leaves give the rice a unique aroma and a light brownish color. Usually there are lots of side dishes to choose from.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500g white rice
- 8 sheets dried teak leaves (soaked in hot water)
- Side dishes of choice: fried chicken in yellow spice paste
- Tempeh orek (sweet soy-fried tempeh)
- Fried tofu in spices
- Sambal goreng kentang (spicy stir-fried potatoes)
- Rolled omelet
- Stir-fried water spinach
- Shrimp crackers
- Sambal terasi (shrimp paste chili sauce)
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👩🍳 Instructions
- 1 Soak the dried teak leaves in hot water for 15 minutes until pliable
- 2 Take one teak leaf and place 1 scoop of rice on top
- 3 Wrap loosely — nasi jamblang is traditionally wrapped without sealing it tightly
- 4 Let it sit so the leaf's aroma soaks into the rice
- 5 Prepare the various side dishes in separate containers
- 6 Fried chicken: fry the chicken with yellow spice paste
- 7 Tempeh orek: stir-fry the tempeh with sweet soy sauce
- 8 Sambal goreng kentang: fry diced potatoes, then toss with the sambal
- 9 Unwrap the rice and arrange the side dishes on top
- 10 Serve with sambal terasi and crackers
💡 Tips
• The dried teak leaves need to be soaked first so they become pliable and don't tear
• The rice should be wrapped loosely — not tightly sealed like nasi timbel
• The side dishes can be made the night before and reheated in the morning
• The more variety of side dishes, the more authentic it is
📊 Nutrition Facts / serving
490
Calories (kcal)
22 g
Protein
24 g
Fat
44 g
Carbs
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