Nasi Uduk
Nasi Uduk is an Indonesian style steamed rice dish originally from Jakarta, Indonesia’s capital. It has a fragrance aroma and cooked with coconut milk and different kind of herbs and spices. The taste is quite similar to Nasi Lemak in Malaysia, Brunei or Singapore.
“Nasi Uduk”, literally means “Mixed Rice”, because often served with different side dishes such as fried chicken, omelette, sambal goreng/kering tempe, fried tofu, fried tempe, fried dried anchovies, fresh cucumber and then serve with peanut sauce, sambal terasi and emping crackers. It’s easy to find it in the roadside of Jakarta. People usually eat it for breakfast. It can be found throughout the day, some roadside stalls open exclusively in the morning, noon, or night, depending on the demographic of the surrounding areas.
To be honest, to make it by yourself is quite complicated due so many side dishes you need to prepare. That’s why I usually only serve it in our table when we had some leftover side dishes, just so that I don’t need spend hours in the kitchen.
Category: Rice
Difficulty: Medium
Preparing time: 1 – 1,5 hour
Serving for 4 people
Ingredients
- 250 g rice, washed and strained
- 300 ml coconut milk
- 1/2 teaspoon salt
- 1 Salaam leaf (Daun Salam/Indian Bay Leaves)
- 1 Pandan leaf (optional)
- 1/2 teaspoon coriander powder
Peanut sauce
- 50 g fried peanut
- 1 red chilli
- 3 bird’s eyes chillies (depend on your favour)
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 1/2 tablespoon vinegar (or you can substitute with tamarind juice)
- 75 ml water
Additional Ingredients
- Fried Teri Medan (dried anchovies)
- Fried peanut
- Fried shallot
- Fried emping belinjo cracker
- Omelette
Directions
1. Wash and drain the rice in a sieve or colander.
2. Steam the rice until half cooked (about 15-20 minutes), then move it to the deep pot.
3. Boil the coconut milk together with Salaam leaf, coriander powder and salt. Then pour into the rice until 1 finger joint above the rice.
4. Cook and stir, with low heat until all the coconut milk absorbed.
5. Then steam the rice until cook.
6. Make the peanut sauce by grinding all the ingredients (except water) to make a paste, then add the water and cook it for sometime until the sauce is thicken.
7. Remove the leaf before serving. Serve with fried chicken omelette, fried peanut, kering tempe, fried chicken, give fried anchovies and fried shallot on the top of the rice. Garnish with raw cucumber and emping cracker. Serve with peanut sauce and sambal terasi.
If you have a rice cooker, you can do it much easier:
1. Wash and drain the rice in a sieve or colander
2. Put rice and all other ingredients (coconut milk, Salaam leaf, coriander powder and salt) in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.