Uduk Rice Recipes (Nasi Uduk) Tasty Indonesian Food
Nasi uduk is the name of a kind of food made from basic material diaron white rice and steamed with coconut milk from the grated coconut, and spiced with nutmeg, cinnamon, pepper, lemongrass and ginger leaves. The sambal that normally served with nasi Uduk is Sambal Kacang (peanut chilli sauce).
This food is then served with deep-fried chips, fried tofu, egg omelet/ fried eggs that have actually been sliced, shredded, dried out tempeh, fried onions, fried peanut, chicken and cucumber sauce from. These foods are generally more typically offered in the morning for breakfast and night to consume malam. Pada night, generally rice uduk pecel catfish offered in the shop, that go shopping that offers rice uduk together with side meals, such as catfish, carp, grilled chicken and fried, and others.
I will certainly describe initially exactly what the old design is. It's an Indonesian conventional method to prepare rice, by boiling the rice and water (if you going to make nasi uduk, include spices and coconut milk also) up until liquid evaporates, then move the rice to a on-stove cleaner and cook till is done.
Difficulty Cooking : Medium
Preparing time: 1 - 1,5 hour
Serving: for 4 individuals
Ingredients:
- 250 g rice, cleaned and strained
- 300 ml coconut milk
- 1/2 teaspoon salt
- 1 Salaam leaf (Daun Salam/Indian Bay Leaves).
- 1 Pandan leaf (optional).
- 1/2 teaspoon coriander powder.
- Peanut sauce.
- 50 g fried peanut.
- 1 red chilli.
- 3 bird's eyes chillies (depend upon your favour).
- 1/2 teaspoon salt.
- 1/2 tablespoon sugar.
- 1/2 tablespoon vinegar (or you can replace with tamarind juice).
- 75 ml water.
- Fried peanut.
- Fried emping belinjo cracker.
Added Ingredients:
- Fried shallot.
- Fried Teri Medan (dried out anchovies).
- Omelette.
Directions:
1. Wash and drain the rice in a screen or colander.
2. Steam the rice up until half prepared (about 15-20 minutes), then move it to the deep pot.
3. Boil the coconut milk together with Salaam leaf, coriander powder and salt. Pour into the rice till 1 finger joint above the rice.
4. Stir and prepare, with low heat up until all the coconut milk soaked up.
5. Steam the rice up until cook.
6. Make the peanut sauce by grinding all the active ingredients (other than water) to make a paste, then include the water and prepare it for at some point till the sauce is thicken.
7. Pour into the rice up until 1 finger joint above the rice. Serve with fried chicken omelette, fried peanut, kering tempe, fried chicken, offer deep-fried anchovies and fried shallot on the top of the rice. Serve with peanut sauce and sambal terasi.
Nasi uduk is the name of a kind of food made from basic material diaron white rice and steamed with coconut milk from the grated coconut, and spiced with nutmeg, cinnamon, pepper, lemongrass and ginger leaves. The sambal that normally served with nasi Uduk is Sambal Kacang (peanut chilli sauce).
I will certainly describe initially exactly what the old design is. It's an Indonesian conventional method to prepare rice, by boiling the rice and water (if you going to make nasi uduk, include spices and coconut milk also) up until liquid evaporates, then move the rice to a on-stove cleaner and cook till is done.
Difficulty Cooking : Medium
Preparing time: 1 - 1,5 hour
Serving: for 4 individuals
- 250 g rice, cleaned and strained
- 300 ml coconut milk
- 1/2 teaspoon salt
- 1 Salaam leaf (Daun Salam/Indian Bay Leaves).
- 1 Pandan leaf (optional).
- 1/2 teaspoon coriander powder.
- Peanut sauce.
- 50 g fried peanut.
- 1 red chilli.
- 3 bird's eyes chillies (depend upon your favour).
- 1/2 teaspoon salt.
- 1/2 tablespoon sugar.
- 1/2 tablespoon vinegar (or you can replace with tamarind juice).
- 75 ml water.
- Fried peanut.
- Fried emping belinjo cracker.
Added Ingredients:
- Fried shallot.
- Fried Teri Medan (dried out anchovies).
- Omelette.
1. Wash and drain the rice in a screen or colander.
2. Steam the rice up until half prepared (about 15-20 minutes), then move it to the deep pot.
3. Boil the coconut milk together with Salaam leaf, coriander powder and salt. Pour into the rice till 1 finger joint above the rice.
4. Stir and prepare, with low heat up until all the coconut milk soaked up.
5. Steam the rice up until cook.
6. Make the peanut sauce by grinding all the active ingredients (other than water) to make a paste, then include the water and prepare it for at some point till the sauce is thicken.
7. Pour into the rice up until 1 finger joint above the rice. Serve with fried chicken omelette, fried peanut, kering tempe, fried chicken, offer deep-fried anchovies and fried shallot on the top of the rice. Serve with peanut sauce and sambal terasi.
No comments:
Post a Comment