Bali Mixed Rice Plate with Sate Lilit and Sambal Matah

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This traditional Balinese mixed rice plate brings together the island's most iconic flavors in one generous, colorful serving. Each component—from fragrant turmeric coconut rice to smoky sate lilit and bright sambal matah—balances rich, fresh, and spicy notes. It is the ultimate Indonesian home feast for sharing with friends and family.

Nutrition Facts

Per serving (estimated)

• 820 kcalCalories
• 42 gFat
• 26 gSaturated Fat
• 72 gCarbs
• 7 gFiber
• 7 gSugar
• 32 gProtein
• 720 mgSodium
• 920 mgPotassium
• 130 mgCalcium
• 5 mgIron
• 32 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Turmeric Coconut Rice

• 2 cups jasmine rice, rinsed
• 1 1/2 cups canned coconut milk
• 1 1/4 cups water
• 1 1/2 tsp ground turmeric
• 4 kaffir lime leaves, torn
• 1 lemongrass stalk, bruised
• 1 1/2 tsp fine salt

For the Lemongrass Chicken Skewers (Sate Lilit)

• 1 lb (450 g) ground chicken
• 1/2 cup freshly grated coconut
• 3 tbsp coconut milk
• 2 shallots, finely minced
• 3 garlic cloves, minced
• 1 tbsp ground coriander
• 1 tsp shrimp paste (terasi), toasted and crumbled
• 1 tsp palm sugar
• 1/2 tsp fine salt
• 8 lemongrass stalks, softened, as skewers

For the Sambal Matah (Raw Shallot Relish)

• 6 large red shallots, thinly sliced
• 5 red bird's eye chilies, thinly sliced
• 2 lemongrass stalks, very finely sliced
• 3 tbsp warm coconut oil
• 2 tbsp fresh lime juice
• 1 tsp shrimp paste (terasi), toasted
• 1/2 tsp fine salt
• 1/2 tsp palm sugar

For the Lawar (Long Bean and Coconut Salad)

• 8 oz (225 g) long beans or French beans, thinly sliced
• 2/3 cup freshly grated coconut
• 1 tbsp coconut oil
• 2 garlic cloves, minced
• 1 small shallot, minced
• 1 tsp ground coriander
• 1/2 tsp shrimp paste (terasi), toasted
• 1 tbsp lime juice
• 1/2 tsp salt

For the Crispy Tempe and Serundeng Garnish

• 8 oz (225 g) tempeh, sliced into 1/2-inch sticks
• 1 1/2 cups coconut oil, for frying
• 1/2 tsp fine salt
• 1/4 tsp ground turmeric
• 1 cup freshly grated coconut
• 2 shallots, thinly sliced
• 1 tbsp grated palm sugar
• 1 tsp tamarind paste

Directions

1. Rinse the rice under cool water until it runs clear. Combine with coconut milk, water, turmeric, kaffir lime leaves, bruised lemongrass, and salt in a rice cooker and cook until fluffy; or bring to a boil in a pot, cover, reduce to low, and simmer 18 minutes without lifting the lid.
2. While the rice cooks, prepare the sate lilit. Mix the ground chicken, grated coconut, coconut milk, minced shallot, garlic, ground coriander, toasted shrimp paste, palm sugar, and salt in a bowl until cohesive. Wrap about 2 tablespoons of the mixture around each softened lemongrass stalk, smoothing into a thin, even cylinder.
3. Preheat a grill or grill pan to medium heat. Cook the skewers 8 to 10 minutes total, turning often, until the chicken is cooked through and lightly charred on the edges. Keep warm.
4. Make the sambal matah by combining the sliced shallots, chilies, lemongrass, lime juice, salt, palm sugar, and toasted shrimp paste in a bowl. Pour the warm coconut oil over and stir; let stand at least 10 minutes so the shallots soften and flavors meld.
5. For the lawar, blanch the beans in salted boiling water for 2 minutes, then drain and rinse under cold water. Heat coconut oil in a pan and sauté garlic and shallot until fragrant. Add ground coriander and toasted shrimp paste, stir in the beans and grated coconut, then finish with lime juice and salt.
6. Heat the coconut oil to 350°F (175°C). Fry the tempeh sticks in batches for 3 to 4 minutes until deep golden and crispy. Drain on paper towels and season with salt and turmeric while hot.
7. Make the serundeng by toasting the grated coconut in a dry pan over medium-low heat, stirring constantly, until light golden. Add the shallots, palm sugar, and tamarind; cook 2 more minutes until the coconut is evenly coated and aromatic.
8. To serve, mound a portion of turmeric rice on each plate. Arrange two lemongrass skewers, a scoop of lawar, crispy tempeh, and serundeng around the rice, and finish with a generous spoonful of sambal matah on top.

Cook’s Notes

• Soften lemongrass stalks for skewers by bashing them with the back of a knife or soaking in warm water for 15 minutes so they bend without snapping.
• Real Indonesian shrimp paste (terasi) is essential—always toast it in a dry pan for 30 seconds before using to deepen its savory, funky flavor.
• Sambal matah tastes best after resting 15 to 20 minutes, so make it first and let the shallots gently pickle in the lime and oil.
• Use fresh or frozen grated coconut rather than dried for the right texture and moisture in lawar and serundeng.
• Sate lilit can be baked at 425°F for 12 to 15 minutes on a parchment-lined sheet if you do not have a grill.

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