A nasi padang feast is a great meal to turn into a potluck—just assign each of your guests a different dish and make a few pots of rice. If you’re making everything yourself, however, start ahead: the sambal, collard greens, and pastes for the curries can all be made a day or two beforehand and kept, refrigerated, until you’re ready for them.
You can mash the potatoes for the fritters ahead of time, too; form and fry them just before you serve them so they stay hot and crispy.
Kopi jahe, Indonesian coffee made with palm sugar and spicy smashed ginger, makes another great after-dinner drink in addition to or instead of the egg coffee.
If you’d like to pair an alcoholic beverage with this menu, we recommend a light, dry beer to cut through the spicy flavors.