Warning: It’s a long post. At least longer than usual 😛
Nasi Uduk is rice with coconut milk and served with at least 3 different types of side dishes. It’s pretty similar with Nasi Lemak from Malaysia. And Indonesian Yellow Rice (except that this is not yellow).
Here you can see I have 5 different side dishes. I can say that this one is pretty complete for Nasi Uduk. Only missing crackers (due too laziness of using too much oil just to make crackers).
Unfortunately I can’t really share the complete recipe for this food. The Kering Teri Kacang is from my grandma. She sent it to me all the way from her city (my dad moved far away from his hometown) And the city she lives in, it called Medan, it has the best tiny dried anchovy for this kind of side dish. It’s not easy to get them in another city in Indonesia, even if you can find them, they’re more expensive. It’s very precious for me here in Sweden. I can eat a lot with just that and warm rice. A luxury food for me. And the good thing is no one else like it, so I can have all of them for my self 😛
When I was in Indonesia last February, there was a Nasi Uduk seller close by my parents’ house. Pretty cheap and tasty too. But it’s only rice, chicken, chili sauce and a few sweet basil leaves. But it’s still so so good. Especially when it doesn’t cost that much and you can enjoy it for breakfast. And yes, we eat rice for breakfast too in Indonesia (just like most of Asian countries).
Now let’s check the recipes to make this yummy treat.
- 500g Jasmine / Long grain rice
- 600ml coconut milk
- 2 pandanus leaves
- 1 tsp salt
- Wash rice three times and pour coconut milk (if it’s less than 2,5cm from the rice surface add more water), add pandanus leaves and salt. Stir.
- Cook rice as usual. (If you want a quick way to cook it in the pot, just stir the rice once in a while until all the water almost gone and then turn off the heat and put the lid on the pot and let the remaining heat cook the rice for at least 7 minutes).
Ayam Bakar Laos (Roasted Chicken with Galangal)
- 1 kg chicken (you can use any parts you like, in my case I use chicken thighs)
- 4 tbsp shredded galangal
- 5 tbsp oil
- 1 stalk lemon grass, bruised
- 3 garlic cloves
- 5 shallots / 1 medium size red onion
- 3 candlenuts, roasted
- 1 tsp tamarind paste
- 1 tsp ground turmeric
- Clean the chicken and set aside.
- Use food processor or mortel to make the spice paste.
- Add shredded galangal and oil to the paste and rub the paste with the chickens evenly. Add lemon grass.
- Cook with medium heat with the lid on.
- Stir it once in while to make sure all the chicken cooked properly. Once cooked, set aside.
- Prepare your grill pan to grill the chicken or you can put them in the oven too if you want.
- Cook until the colour is nice and brown (even some burn spots is ok too, I like it that way).
ps: to shred galangal you can do it manually using a grater or slice it very very thinly and put it in the blender.
Tired of reading recipe with bad English yet? Because I’m not done here 😛
Next is for Sambal terasi aka Chili sauce with shrimp paste.
If you can’t handle the smell of shrimp paste (just like my husband), I suggest you buy ready chili sauce in Asian Grocery Shop. My favourite one is from ABC brand (it’s not a promotion, I’m just recommend you a good chili sauce). But nothing taste like a homemade stuffs.
To make it at home you’ll need: 100g bird eye chilies, 2 big tomatoes (sliced), 1 tsp shrimp paste, 3 garlic cloves, 4 shallots (or 2 banana shallots) salt and sugar. Deep fry all the ingredients except salt and sugar. When they look like they’re soft enough take off from the heat and put in the food processor or blender. Put it back into a pan or pot to reduce the water in it and add salt and sugar to your liking. It will keep in the fridge for at least a week if you store it properly.
Last but not least is Telur dadar aka basic omelette.
I just use 4 eggs here, beat with salt and pepper and cook it in the pan. Roll it and slice thinly. Done.
All you need now to put everything on the plate. Add cucumber slices, fried onion / shallot and crackers. And it’s done 🙂
It is a lot or work yes, but so worth it. I won’t make this kind of food during the week. But in the weekend it can be a treat.
And as usual, if you have any question, don’t be shy to ask me about the recipes.
Until next time 🙂