Indonesian
Nasi Uduk
This Betawi-style coconut rice is steamed with lemongrass, daun salam, pandan, and galangal until fragrant and gently rich. Serve it with telur dadar, tempe orek, sambal kacang, cucumber, fried shallots, and kerupuk for a comforting Indonesian plate.
Ingredients
- Jasmine rice or Indonesian medium-grain rice1 cup
- Thick coconut milk200 ml
- Water100 ml
- Lemongrass stalk, bruised1
- Daun salam2 leaves
- Pandan leaf, knotted1
- Galangal, bruised2 cm piece
- Salt3/4 tsp
- Tempeh, cut into matchsticks100g
- Shallot, thinly sliced1
- Garlic clove, thinly sliced1
- Red chilies, sliced2
- Kecap manis1 tbsp
- Palm sugar1 tsp
- Tamarind water1 tsp
- Eggs2
- Roasted peanuts3 tbsp
- Bird's eye chili1
- Lime juice1 tsp
- Warm water2 tbsp
- Neutral oil3 tbsp
- Fried shallots2 tbsp
- Cucumber slices1/2 cucumber
- Kerupuka handful
Method
- Rinse the rice until the water runs mostly clear, then drain well.
- Combine the rice, coconut milk, water, lemongrass, daun salam, pandan, galangal, and salt in a pot and bring to a gentle simmer.
- Cook uncovered over low heat, stirring carefully, until the coconut liquid is absorbed and the rice is half-cooked, about 8 to 10 minutes.
- Transfer the half-cooked rice and aromatics to a steamer lined with banana leaf if available, then steam over medium heat until fluffy and fully cooked, about 25 minutes.
- Fry the tempeh in hot oil until golden and crisp, then drain and set aside.
- In the same pan, sauté the shallot, garlic, and sliced red chilies until fragrant, then add kecap manis, palm sugar, tamarind water, and a pinch of salt.
- Return the fried tempeh to the pan and toss until glossy and lightly sticky.
- Beat the eggs with a pinch of salt, fry into a thin omelette, then roll and slice into ribbons.
- Pound the roasted peanuts, bird's eye chili, lime juice, warm water, and a pinch of salt into a coarse sambal kacang.
- Fluff the nasi uduk and discard the aromatics before serving.
- Plate the coconut rice with tempe orek, omelette ribbons, sambal kacang, cucumber slices, fried shallots, and kerupuk.
Common questions
Can I substitute ingredients I can’t find for Nasi Uduk?
Yes. Use jasmine rice if Indonesian medium-grain rice is unavailable. If daun salam is hard to find, use 1 bay leaf. Replace fresh pandan with a little pandan extract, and galangal with a small piece of ginger in a pinch.
How long does Nasi Uduk take to cook from start to finish?
Plan for about 45 to 60 minutes total. The rice is partially cooked in coconut liquid for 8 to 10 minutes, then steamed about 25 minutes. Tempeh and toppings add another 15 to 20 minutes.
What are the most common mistakes when making Nasi Uduk?
The biggest mistakes are using too much heat, which scorches the coconut milk, and not draining the rice well before cooking. Also avoid over-stirring during the first simmer, or the rice can break and turn mushy.
How should I store leftover Nasi Uduk and tempeh?
Cool everything quickly, then refrigerate in separate airtight containers for up to 3 days. Reheat rice with a splash of water by steaming or microwaving covered. Re-crisp tempeh in a hot pan or oven before serving.
What is the best way to serve Nasi Uduk?
Serve warm with the fried tempeh, sliced omelette, fresh cucumber, fried shallots, and sambal if you like heat. A simple side of sliced tomato or lettuce also balances the rich coconut rice nicely.