Nasi uduk is an Indonesian Betawi style steamed rice 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 than common steamed rice cooking 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 n 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 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)
- Krecheck (cow skin in spicy coconut milk)
- Ayam goreng (fried chicken)
- 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)
The most common type of sambal that usually served with nasi uduk is sambal kacang (peanut sambal), it is also optional as a condiment.(wikipedia.org)
Today i’ll write a simple Nasi Uduk, not steam but use ricecooker.
- 500 gram uncooked rice, washed and strained
- 375 ml water
- 110 ml thick coconut milk
- 1 tsp salt
- 5 Salam Leaves (Indian Bay Leaves)
- Little piece of Galangal
- 3 Lemon Grass
- 2 screwpine leaf (knotted together with Indian Bay Leaf)
- 1 Lime
- Put rice and all other ingredients (coconut milk, Salaam leaf, screwpine leaf, Lemon grass,water, galangal and salt) in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking(you can add water if rice not cooked well).
- After cooked, add water of lime n stir it well. Nasi Uduk ready to eat.
- If you want to steam, this is the step: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, screwpine leaf, lemon grass, galangal and salt, stir it until boiled. 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 cooked n add water lime n stir it well then turn off stove.