Nasi Uduk (Indonesian Scented Coconut Milk Rice)


In Indonesian & English (the English version is below the recipe written in Indonesian)


Bahan400 gr Beras, 400 ml Santan kental, 100-150 ml Air1 Sereh-geprek, 1 sm Kaldu bubuk, 5 cm Kayu manis4 Daun salam, 3 Daun jeruk, 2 Pandan, 4 Cengkeh1 st Pala bubuk, Minyak Haluskan:1 sm Ketumbar3 cm Lengkuas muda, 2 st Garam2 cm Jahe Pelengkap: (klik pada link untuk melihat resep2nya)Bawang goreng, Kerupuk kanji, KetimunDaun kemangi, Telur dadar-iris tipisSambal kemiri, Tumis kacang panjangPerkedel kentang daging, Telur kecapTempe goreng tepung, Kering tempeAyam bumbu kuning goreng, Ayam bakar bumbu kecapAyam goreng bumbu lengkuas, Ayam bakar bumbu rujakTeri goreng sambal hijau, Balado teri petai
Cara membuatNasi dapat dimasak secara diaron dulu lalu dikukus atau dengan rice cooker:Dengan cara tradisional: Tumis bumbu halus hingga wangi. Masukkan santan & bahan2 lain kecuali beras & air. Didihkan di api sedang sambil sesekali diaduk. Masukkan beras & 100-150 ml air, aduk lalu kecilkan api. Masak sampai cairan terserap semua di beras (sampai kering), aduk sesekali saja. Pindahkan beras beserta semua bumbu & herbanya ke dalam kukusan yang telah dipanaskan terlebih dahulu. Tutup kukusan lalu kukus dengan api sedang hingga nasi matang (30-35 menit).Dengan Rice cooker: Tumis bumbu halus hingga wangi. Angkat lalu aduk bumbu halus dengan santan. Masukkan beras, santan, air & semua bahan ke dalam rice cooker. Masak, setelah matang, langsung aduk2 nasi. Nasi akan matang setelah 15-20 menit. Cicipi, kalau nasi kurang pulen, tambah sedikit air, aduk & masak lagi sebentar). Buang daun2an, kayu manis, sereh & cengkeh.Letakkan nasi di tengah2 piring saji. Susun hidangan pelengkap di sekeliling nasi uduk. Taburi nasi dengan bawang goreng & sajikan dengan sambal kemiri.
Ingredients400 gr raw Rice, 400 ml thick Coconut milk, 4 Cloves2 Pandan leaves, 4 Bay leaves, 3 Kaffir lime leaves1 tbsp Chicken broth powder, 100-150 ml Water1 tsp ground Nutmeg1 Lemongrass-bruised5 cm Cinnamon, Oil Grind into a paste:2 cm Ginger, 3 cm young Galangal1 tbsp Coriander2 tsp Salt Complements & side dishes: (click on the links for recipe)Tapioca crackers, Lemon basil leaves, Omelet-slicedCucumber, fried Shallots, Potato & meat frikadeller, Braised soy sauce eggs, Candlenut chili pasteSautéed long beansFlour coating fried Tempeh, Sweet & spicy deep fried tempehGrilled chicken with soya sauce, Aromatic yellow fried chickenGalangal fried chicken, Java grill chicken with spicy coconut sauceFried Anchovy in green chili paste, Fried Anchovy & Stinky Beans in chili paste
DirectionsYou could cook the rice with a rice cooker or cook it in a traditional way (parboil & then steam it):Traditional way: Sauté ground spices until fragrant. Add in coconut milk & the rest of main ingredients (with the exception of rice & water). Bring it to a boil over medium heat; stirring it occasionally. Put in the rice & 100-150 ml water; stir & then reduce the heat to low. Cook until the rice absorbs all of the liquid (it dries); stirring it only once in a while. Transfer the rice, including all herbs & seasoning into a preheated steamer. Cover the steamer & steam rice over medium heat until it's cooked (30-35 minutes)With a Rice cooker: Sauté ground spices until fragrant. Mix this ground spices with coconut milk. Transfer rice, coconut milk, water & the rest of main ingredients into a rice cooker & cook. Rice will be cooked after 15-20 minutes. After it's cooked, fluff it up immediately. Taste, when the rice still a bit hard after cooking, put a bit more water; stir & then cooking it again.Put steamed rice in the middle of serving plates. Place the complements & side dishes around the rice. Sprinkle fried shallots on top & serve it with candlenut chili paste.