Cooking your own nasi uduk (coconut rice with assorted sides) is a fun thing to do. with our recipe, your nasi uduk will be as good as the one that street hawkers cooked.
rice ingredients:
300 grams rice
450 ml coconut milkfrom 1 coconut
1½ teaspoons salt
2 salam (indonesian bay)leaves
2 cloves
1 lemongrass (white parts only),crushed
2 pandan leaves
2 tablespoons crispy shallotfor topping
peanut sambal ingredients:
100 grams fried peanuts
2 curly red chili peppers,boiled
5 red bird’s eye chili peppers,boiled
2 cloves garlic,boiled
1 teaspoon salt
½ teaspoon sugar
1½ teaspoons vinegar
275 ml hot water
fried rice vermicelli ingredients:
100 grams rice vermicelli,soaked in hot water
1 tablespoon sweet soy sauce
1 teaspoon salt
1 scallion, sliced into ½ cm pieces
1 tablespoon cooking oilfor sautéing
ground spices blend for fried rice vermicelli:
2 cloves garlic
½ teaspoon white pepper powder
6 ebi (dried shrimp), soaked in hot water, toasted
crispy tempeh ingredients:
150 grams tempeh,julienned, fried
2 cloves garlic,finely sliced
4 cloves shallot,finely sliced
2 large red chili peppers,deseeded, sliced diagonally
1 salam (indonesian bay)leaf
1 cm galangal,crushed
1 tablespoon sweet soy sauce
½ teaspoon tamarind juicefrom 1 teaspoon tamarind dissolved in 1 tablespoon water
1 teaspoon brown palm sugar,finely chopped
½ teaspoon salt
1 tablespoon cooking oilfor sautéing
1. Rice: Bring coconut milk, salt, salam leaves, cloves, lemongrass, and pandan leaves to boil. Add in rice. Cook it until the spiced coconut milk is absorbed into the rice. Steam it for 30 minutes until soft and fluffy.
2. Peanut sambal: Grind all ingredients except the hot water and vinegar. Add in hot water and vinegar. Stir it well.
3. Fried rice vermicelli: coat vermicelli with sweet soy sauce. Set it aside. Saute ground spices blend until fragrant. Add in scallion. Stir it well. Add in glazed vermicelli and salt. Cook it until softened and well done.
4. Crispy soy sauce tempeh: sauté garlic, shallot, large red chili peppers, salam (Indonesian bay) leaves, and galangal until fragrant. Add in tamarind juice, brown sugar, and salt. Stir it until thickened. Add in tempeh and sweet soy sauce. Cook it until well done.
5. Serve Nasi Uduk (Coconut Rice) with its assorted side dishes.
