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Ingredients
- Serves 2-4 people
For the Uduk rice:
500 g white rice, uncooked
32 g thick coconut milk
20 g ginger, thinly sliced
20 g galangal, thinly sliced
2 lemongrass stalks, smashed
2 lime leaves
7 g sugar
7 g chicken powder
500 ml water
6 pcs white or yellow tofu
5 hard boiled eggs, peeled
300 g chicken
100 ml cooking oil
15 g fried onions
For the semur:
50 g shallots
30 g garlic
15 g candlenut
40 g big red chili
5 g ginger
3 g white pepper powder
2 g cloves
2 bay leaves
10 g galangal, smashed
70 g sweet soy sauce
30 g brown sugar
7 g salt
19 g oyster sauce
3 g white pepper powder
2 g nutmeg powder
10 g chicken powder
5000 ml water
For the fried vermicelli:
200 g vermicelli, boiled and drained
7 g soy sauce
40 g sweet soy sauce
20 g tomato sauce
8 g sugar
2 g salt
5 g chicken powder
3 chicken eggs
100 g cabbage, sliced 1 cm thick
100 g mustard greens, sliced into 5 cm thick pieces
Ground spices:
50 g shallots
30 g garlic
15 g candlenut
40 g big red chili
5 g ginger
3 g white pepper powder
20 g dried shrimps
For garnish:
fried egg omelette
fried shallots
banana leaf (optional)
Nasi Uduk
Jakarta’s favorite breakfast, Nasi Uduk can be found practically everywhere in the Indonesian capital. Cooked with coconut milk and seasoned with aromatic spices like ginger, galangal, lemongrass and lime leaves, the fluffy white rice comes with a variety of sides. In this recipe, it is topped with fried shallots and omelette strips, and paired with fried rice vermicelli and semur, a savory stew filled with chicken, tofu and eggs. Served with spicy sambal, it’s an instant energy boost to greet your day in the morning – a perfect meal before your bike ride around the city!
- Medium
- 120 min
- 60 min
- 15 min
- 4 steps
- 53 Ingredients
- Medium
- 4 steps
- 53 Ingredients
- 120 min
- 60 min
- 15 min
Directions
-
Make the Uduk rice
Wash and rinse the rice.
To a rice cooker add the washed rice, thick coconut milk, ginger, galangal, lemongrass, lime leaves, sugar, chicken powder and water.
Turn on the rice cooker and leave it to cook.
-
Make the Semur
In a blender, add the shallots, garlic, candlenut, big red chili and ginger. Blend until smooth.
Preheat a pan with cooking oil on medium heat, then add the blended spice paste, bay leaves, galangal and cloves. Fry until fragrant or until the spices release oil.
To the pan, add water and sweet soy sauce, brown sugar, salt, oyster sauce, white pepper powder, nutmeg powder and chicken powder. Bring to a boil.
Once the ingredients are boiling add the hard boiled eggs, chicken and tofu.
For 30 mins to 1 hour, until the sauce thickens slightly, and the tofu and eggs have turned brown from soaking up the liquid. Remove from heat and set aside.
-
Make the fried vermicelli
In a food processor, add the shallots, garlic, candlenut, big red chili, ginger, white pepper powder and dried shrimps. Blend until smooth.
Preheat a pan and sauté the spices until fragrant and oil is released.
Into the pan, crack the 3 eggs. Let stand for a while until the eggs are half-cooked, then stir the eggs until they are well combined with the other ingredients.
To the pan, add soy sauce, sweet soy sauce, tomato sauce, oyster sauce, sugar, salt, chicken powder and white pepper powder. Mix well to combine.
Add the boiled vermicelli, the mustard greens and cabbage, stirring slowly.
Cook the vegetables have softened, then remove from heat and set aside.
Plate and Serve!
Prepare a serving plate lined with banana leaf (optional).
Take a bowl’s worth of Uduk rice and place it in the center. Arrange the chicken, tofu, stewed eggs, and fried vermicelli around the rice.
Sprinkle with fried shallots and sliced egg omelette strips, then serve.
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Ingredients
- Serves 2-4 people
-
For the Uduk rice:
500 g white rice, uncooked
-
32 g thick coconut milk
-
20 g ginger, thinly sliced
-
20 g galangal, thinly sliced
-
2 lemongrass stalks, smashed
-
2 lime leaves
-
7 g sugar
-
7 g chicken powder
-
500 ml water
-
6 pcs white or yellow tofu
-
5 hard boiled eggs, peeled
-
300 g chicken
-
100 ml cooking oil
-
15 g fried onions
-
For the semur:
50 g shallots
-
30 g garlic
-
15 g candlenut
-
40 g big red chili
-
5 g ginger
-
3 g white pepper powder
-
2 g cloves
-
2 bay leaves
-
10 g galangal, smashed
-
70 g sweet soy sauce
-
30 g brown sugar
-
7 g salt
-
19 g oyster sauce
-
3 g white pepper powder
-
2 g nutmeg powder
-
10 g chicken powder
-
5000 ml water
-
For the fried vermicelli:
200 g vermicelli, boiled and drained
-
7 g soy sauce
-
40 g sweet soy sauce
-
20 g tomato sauce
-
8 g sugar
-
2 g salt
-
5 g chicken powder
-
3 chicken eggs
-
100 g cabbage, sliced 1 cm thick
-
100 g mustard greens, sliced into 5 cm thick pieces
-
Ground spices:
50 g shallots
-
30 g garlic
-
15 g candlenut
-
40 g big red chili
-
5 g ginger
-
3 g white pepper powder
-
20 g dried shrimps
-
For garnish:
fried egg omelette
-
fried shallots
-
banana leaf (optional)
Nutrition
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