Aromatic Indonesian Nasi Uduk
Coconut Rice Served with Spicy Sambal
A fragrant and flavorful Indonesian dish combining coconut-infused rice with a spicy sambal condiment.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Coconut Rice
For the Spicy Sambal
Preparation
Preparing the Coconut Rice
Rinse Rice
Rinse the jasmine rice under cold water until the water runs clear.
Combine Ingredients
In a pot, combine the rice with coconut milk, water, lemongrass, bay leaves, pandan leaf, and salt.
Cook Rice
Bring to a boil, reduce the heat to low, cover, and let it simmer for 20-25 minutes.
Making the Spicy Sambal
Heat Oil
Heat oil in a pan over medium heat.
Sauté Aromatics
Add chopped chilies, garlic, shallot, and tomato and sauté until soft.
Finish Sambal
Add sugar, tamarind paste, and salt. Cook for another 5 minutes, then remove from heat and let it cool.
Cooking Process
Steaming the Rice
Once the rice boils, reduce heat and cook until liquid is absorbed and rice is fragrant.
Blending the Sambal
Once cooled, blend the sambal mixture until it reaches your desired consistency.
Finishing Touches
Allow the rice to sit for 5-10 minutes after cooking with the lid on for fluffiness.
Plating & Serving
Aromatic Indonesian Nasi Uduk
Aromatic Indonesian Nasi Uduk
Plating & Serving
Spoon the fluffy coconut rice onto a plate and generously top or side with spicy sambal. Serve with additional condiments and sides for a complete meal.