Nasi Uduk is an Indonesian style steamed rice dish originally from Jakarta, Indonesia's capital. We can find Nasi Uduk sold in roadside stalls in Jakarta which open exclusively in the morning, noon, or night, depending on the demographic of the surrounding areas. My version of nasi Uduk is very easy to prepare and I post it here for Jackicam who loves rice dishes.
Wash and drain the rice in a sieve or colander.
Put rice and all other ingredients (water, coconut milk, Salaam or pandan leaves and salt) in a rice cooker.
Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking.
Usually after 20 minutes, the rice is ready.
Remove the leaves before serving.
To prepare the Omelette: Whisk the eggs
Add 1/2 teaspoon of salt
Heat some oil on a frying pan & fry the eggs until cooked
Finely slice the omelette
Put the omellette on top of the Nasi Uduk
Serve Nasi Uduk with Bumbu Rujak chicken barbeque (see the ealier recipe I have posted).
Garnish with raw cucumber and fried shallots if liked.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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