The Rice

• Nasi campur calls for white rice, or nasi putih -- the dish is called nasi kuning when it’s made with yellow rice, or nasi merah when made with red rice. Make rice by adding two parts water to one part white rice. Bring it to a boil, turn the heat as low as possible, put a tight-fitting lid on the pan and let the rice cook for about 20 minutes, or according to the instructions on the package. Try not to peek under the lid while the rice is cooking; steam will escape and the temperature will drop. Make a mound of rice in the center of a round plate and surround it with the meats and sides.

Meat

• You can use any protein you like, but heat is a critical component of Indonesian cuisine. Cook shrimp in a paste made from red chiles, garlic, ginger, onion, brown sugar and lemon juice and finish it with coconut milk. Saute onion and ginger, then add turmeric, coriander, nutmeg and chopped chilies. If you want to incorporate chicken, as is common in Indonesia, add just enough chicken broth to cover the chicken and cook until it falls off the bone. Make a peanut sauce with peanut butter or freshly ground peanuts, a little oil, chopped chilies and spices. Tempeh or tofu cooked in any of the sauces makes nasi campur a vegetarian dish.

Sides

• Indonesians may use whatever vegetables are in season, leftovers from the previous day’s meals or local delicacies for nasi campur. Keep your meal authentic by adding a few traditional elements. Make shredded egg pancakes with a thin, eggy batter similar to a crepe batter. Slice the cooked eggs into thin strips. Cut bananas in half, brush them with butter or brown sugar and broil them until they’re lightly browned. Check at the Asian market for kropek -- prawn crackers that puff up when deep fried -- and make a cool side of atjar by quick-pickling carrots, cauliflower and cucumbers in vinegar and spices. Sprinkle the dish with chopped parsley, coriander leaves and toasted coconut.

Condiments and Drinks

• Sambal is a chili-based condiment that in its purest form is simply cayenne chilies ground in a mortar with sugar, salt and vinegar. It’s available ready-made in a jar, sometimes with added garlic, shallots, coconut or spices. Sambal is a versatile condiment that can be used in other dishes in place of hot sauce. To keep your nasi campur meal authentic, serve it with a tall glass of iced watermelon juice or a fresh fruit lassi. Puree fruit in the blender and stir in yogurt. Add water, milk or ice cubes if the drink is too thick, and sugar if you prefer a sweet beverage.