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Nasi Uduk

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letscook1Nasi Uduk is an Indonesian style steamed rice dish with a fragrant aroma from its special ingredients; coconut milk and different kind of herbs and spices. Nasi Uduk is a main course dish originating from Jakarta and literally means "mixed rice," because it is often served with many side dishes such as crispy fried chicken, minced omelette, sambal goreng kering tempe (fried soya mixed with chilli paste), fried tofu, fried anchovies, fresh sliced cucumber, peanut sauce, sambal terasi (shrimp paste sambal) and crackers. Due to the preparation of so many side dishes, it takes time and a little bit of effort to serve your own Nasi Uduk at home, but the results will be worth it.

- 250 g rice, washed and strained
- 300 ml coconut milk
- 1/2 teaspoon salt
- 1 Salaam leaf (Indian Bay Leaf)
- 1 Pandan leaf (optional)
- 1/2 teaspoon coriander powder


Peanut sauce
- 50 g fried peanut
- 1 red chilli
- 3 bird's eyes chillies
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 1/2 tablespoon vinegar
- 75 ml water


Additional Ingredients
- Fried Teri Medan (dried anchovies)
- Fried peanut
- Fried shallot
- Fried cracker
- Omelette



letscook2Wash and drain the rice in a sieve or colander. Steam the rice until half cooked (about 15-20 minutes,) then move it to a deep pot. Boil the coconut milk together with salaam leaf, coriander powder and salt. Then pour over rice until 1 finger joint above the rice. Cook and stir, with low heat until all the coconut milk is absorbed, then steam until cooked. 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 thickens. Remove the leaf before serving. Serve with fried chicken omelette, fried peanut, kering tempe, fried chicken, and decorate with anchovies and shallots. Garnish with raw cucumber and emping cracker, serve with peanut sauce and sambal terasi. Enjoy!

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