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Nasi Uduk – Coconut Rice with Tempeh and Egg
Nasi uduk is white coconut rice from Jakarta, which you cook with salam leaves, lemongrass and galangal. Unlike nasi kuning it stays white without turmeric, and unlike nasi liwet from Solo you cook it without chicken broth. In Jakarta many people eat it for breakfast with fried tempeh, omelet strips, sambal and krupuk.
Nasi Uduk – Coconut Rice with Tempeh and Egg
Laura Chen
4
25 minutes
40 minutes
870
Indonesian
Main course
Nasi Uduk is white coconut rice from Jakarta, which you cook with salam leaves, lemongrass and galangal. Unlike nasi kuning it stays white without turmeric, and unlike nasi liwet from Solo you cook it without chicken broth. In Jakarta many people eat it for breakfast with fried tempeh, omelet strips, sambal and krupuk.
Ingredients
For the rice:
- 400 g jasmine rice
- 400 ml coconut milk
- 250 ml water
- 3 salam leaves (Indonesian bay leaves)
- 1 stalk lemongrass, lightly crushed
- 2 cm galangal (Thai ginger), lightly crushed
- 1 pandan leaf (fragrant screwpine leaf), tied in a knot
- 1 tsp salt
For the sides:
- 200 g tempeh, in 1 cm slices
- 1 garlic clove, crushed
- ½ tsp salt
- ½ tsp ground coriander
- 100 ml water
- 4 eggs
- 1 scallion, sliced into rings
- 5 tbsp vegetable oil
- ½ cucumber, sliced
- 4 tsp sambal oelek or sambal kacang (peanut sambal)
- 8 krupuk (shrimp chips)
- 3 tbsp fried onions for garnish
Instructions
- Wash the rice until the water stays clear and let it drain for 15 minutes.
- Bring the coconut milk, water, salam leaves, lemongrass, galangal, pandan leaf and salt to a boil, stirring.
- Stir in the rice and cook it uncovered over medium heat for 5 to 7 minutes, stirring, until the liquid is absorbed.
- Put the lid on and cook the rice over the lowest heat for 15 minutes. Let it rest closed for 10 minutes and remove the aromatics.
- Stir the garlic, salt and coriander into the 100 ml of water and soak the tempeh in it for 10 minutes. Pat it dry and fry it in 4 tbsp of oil for 3 minutes per side, until golden brown.
- Beat the eggs with the scallion and a pinch of salt. Cook a thin omelet in 1 tbsp of oil, 2 minutes per side, roll it up and cut it into strips.
- Press the rice into a bowl and turn it out onto the plate. Add the tempeh, omelet strips, cucumber, sambal and krupuk and sprinkle the fried onions over the rice.
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