Nasi Uduk / Rice cooked in Coconut Milk

Nasi Uduk

Nasi Uduk is Indonesian food, considered traditional too from Jakarta.

It is actually rice cooked in coconut milk with lemongrass and bayleaf with a little bit of salt.

I cooked this dish before.  But I found this time I cooked it a bit different and got much better result, fluffy soft cooked rice.

You can have Nasi Uduk with yellow fried chicken, prawn crackers, peanut sauce, potato fritters, vegetable fritters, petai beans, tofu and eggs cooked in soy sauce (Semur Telur dan Tahu) shrimp paste chili, and Indonesian sour soup.


The one I make this time is a simple one.
Nasi Uduk, Chicken in Bali Spice, Spiced Fried Eggs,
Prawns Crackers, Peanut Sauce, and
garnish with fried shallots.






For Nasi Uduk:

Prepare steamer.

Wash 3 cups of rice, transfer them into the pan,
pour 270 ml of coconut milk, add 2 bruised lemongrasses
and 4 dried bayleaves, add about 350 ml of water.
Put them on the stove with high heat, keep stirring,
once boiling, lower the heat to medium, keep stirring until all liquid absorb into the rice.


Once water in the steamer is boiling vigorously,
transfer the rice onto it, let it steam for about 20-25 minutes,
or until rice is fully cooked.

Cooked Nasi Uduk

For Chicken in Bali Spice:

Prepare chicken thigh fillets, cubed.

Transfer chicken into a pan, add water enough to cover the chicken.

Put it on the stove, let it boil until chicken fully cooked.

Once the stock is reduced to half, add BAMBOE BALI SPICE.

Mix well, close the lid, let it simmer is low heat until liquid evaporated, stir ocassionally.

To make the peanut sauce I make it the same as peanut sauce for Ketoprak.

For Fried Eggs:

Combined 2 large eggs, 1/2 tsp of garlic powder, 1/2 tsp of salt.

1 tsp of sambal oelek (yes I love chili), 1 tsp of coriander seeds,

a dash of ground white pepper.

Mix/whisk all well.  Then heat the pan, add 2 tbsp of rice bran oil,

pour egg mixture, the fried until cooked.