Nasi Campur Mixed Rice Plate

Cook the rice: bring 2 cups rinsed jasmine rice and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes, then fluff with a fork.

Cook the spiced pork: heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add half the 6 cloves minced garlic cloves and half the 4 minced shallots, cook 1 minute. Add 1 lb ground pork and cook, breaking it up, until no longer pink and cooked through to an internal temperature of 160°F (71°C), about 6 minutes. Stir in 1 tsp ground coriander, 4 tbsp kecap manis (sweet soy sauce), and half the 2 tbsp soy sauce. Cook 2 more minutes until glazed. Set aside.

Fry the tempeh: heat 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add 8 oz sliced 1/4-inch thick tempeh in a single layer and fry for 3 minutes per side until golden and crispy. Transfer to a plate.

Stir-fry the greens: add the remaining vegetable oil to the skillet over high heat. Add the remaining garlic cloves and cook 30 seconds, then add 4 halved baby bok choy. Toss and cook 3-4 minutes until tender-crisp. Season with the remaining soy sauce and 1 tsp salt.

Assemble the plates: divide the jasmine rice among plates. Arrange the pork, tempeh, and baby bok choy alongside the rice in separate portions. Add a spoonful of 2 tbsp sambal oelek (or sriracha) on the side. Scatter 1/4 cup fried shallots (store-bought or homemade) over the rice.