Nasi Uduk

About This Recipe

Nasi uduk is a beloved Betawi (Jakarta) dish of rice cooked in coconut milk with lemongrass and pandan leaf, giving it a rich, fragrant flavor. Served as a complete meal with an array of accompaniments — fried chicken, shredded omelette, fried tempeh, peanuts, and sambal — it is Jakarta's quintessential breakfast, though it is enjoyed at any time of day from countless street stalls and warungs.

Ingredients

Serves 4

• 400 gjasmine rice(rinsed)
• 200 mlcoconut milk
• 300 mlwater
• 1 stalklemongrass(bruised)
• 2 leavespandan leaf(knotted)
• 1 tspsalt
• 4 piecesfried chicken(for serving)
• 2 largeeggs(made into thin omelette, shredded)
• 100 gfried tempeh(sliced)
• 50 groasted peanuts
• 4 tbspsambal(for serving)

Instructions

1. 1

   Cook the rice

   Combine rice, coconut milk, water, lemongrass, pandan leaf, and salt in a rice cooker or pot. Cook until rice is done.

2. 2

   Prepare accompaniments

   Fry chicken, make thin omelettes and shred them, fry tempeh slices, and roast peanuts.

3. 3

   Serve

   Mound coconut rice on a plate. Arrange fried chicken, shredded omelette, tempeh, and peanuts around it. Serve with sambal.

Variations

• •

  Serve with empal (sweet fried beef) or perkedel (potato fritters) instead of chicken.

Storage

Coconut rice keeps 1 day refrigerated. Best eaten fresh.