NASI UDUK or Coconut Rice is an Indonesian style steamed rice that cooked in coconut milk and spices. Originaly from Jakarta.
Most of it served with an assortment of side dishes such as omelette, fried chicken, empal (fried beef), teri kacang (anchovy with peanuts), emping (melinjo chips), krupuk (shrimps crackers), sambal ( Indonesian chilli sauce) & bawang goreng (fried onion/shallots) sprinkled on top of the rice.
The sambal that usually served with nasi Uduk is Sambal Kacang (peanut chilli sauce).
You can find Nasi Uduk at the road side stalls, sometime early in the morning for breakfast and other stalls open only at night-time.
600 gram jasmine rice, clean
800 ml santen/coconut milk
3 lemon grass just the white part
2 bay leaves
2 lime leaves
1/4 white pepper
2 teaspoon salt
This time I tried to make Nasi Uduk with the Rice Cooker.
Washed & drain the rice.
Cook coconut milk, lemon grass, bay leaves, lime leaves, white pepper & salt until boil pour into the rice cooker.
Add the rice, stir & cooked in the rice cooker.
Continue cook until all the coconut milk absorb and done.
Take it, serve with the slice egg top of the rice, Sambal ( chilli sauce ) and Bawang Goreng ( fried shallot ).
Direction for the Egg :
Mix the eggs with the salt, beat well.
Make the eggs just like making a thin omelet. Roll and slice the egg omelet thin slice about 1/4 inch and put on top of the rice.
Served the Coconut Rice with Bawang Goreng ( Fried Shallot ) sprinkle on top of the rice & Sambal ( chilli sauce ). This time I have it with Rendang (Spicy Beef), Egg, Bawang Goreng & Sambal.