Nasi Uduk

Nasi uduk is an IndonesianBetawi style steamedrice cooked in coconut milk dish originally from Jakarta,which can be widely found across the country. 

Nasi uduk literally means "mixed rice" in Betawi dialect, related with Indonesian term aduk ("mix"). The name describes the dish preparation itself which requires more ingredients (coconut milk, clove, lemongrass, cinnamon, and pandan leaf) than cooking common steamed rice, and also varieties of additional side dishes.
 

Nasi uduk is made by cooking rice soaked in coconut milk instead of water, along with clove, cassia bark, and lemongrass to add aroma. Sometimes knotted pandan leaves are thrown into the rice while steaming to give it more fragrance. The coconut milk and spices imparts an oily, rich taste to the cooked rice. Bawang goreng (fried shallots) is sprinkled on top of the rice prior to serving. Various other dishes are usually served as side dishes. Pre-packed nasi uduk are commonly wrapped in a cone-shaped banana leaf.

 

Nasi uduk sold in warung or other eating establishments are commonly offered with assortment of side dishes, chosen according to client's desire. However the pre-packed basic nasi uduk usually consists of tempe orek (tempeh stir fried with sweet soy sauce), teri kacang (anchovy with peanuts), and shredded omelette, with sambal kacang (peanut sambal).

Side dishes offered with nasi uduk are:
Tempe orek (tempeh stir fried with vegetables and soy sauce)
Eggs in various ways to cook, such as ceplok (fried egg), omelette, shredded omelette, telur balado (hard boiled egg in sambal sauce), and telur pindang
Teri kacang (anchovy with peanuts)
Bihun goreng (fried rice vermicelli)
Tumis buncis (stir fried common beans)
Krechek (beef rind (similar to Pork rind) in spicy coconut milk)
Ayam goreng (fried chicken)

Jeroan (offals, including tripe, cow lungs, liver and gizzards)

Empal (fried beef)
Semur daging (beef stew in sweet soy sauce)
Semur tahu (tofu stew in sweet soy sauce)
Semur jengkol (jengkol bean stew in sweet soy sauce)
Gorengan (fritters) such as fried tempeh, tofu, or bakwan (chopped vegetable fritters), perkedel kentang (potato patties) or perkedel jagung (corn fritter)
Emping (melinjo chips) or krupuk bawang (onion cracker)

Category: Rice

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

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.

http://tasty-indonesian-food.com/indonesian-food-recipes/rice-and-noodle/nasi-uduk/