Indonesian Nasi Uduk is a fragrant coconut rice dish originating from Jakarta and one of Indonesia's most popular traditional meals. The rice is cooked in rich coconut milk with aromatic spices such as lemongrass, pandan leaves, bay leaves, and galangal, resulting in soft, fluffy rice with a delicious savory aroma. Nasi Uduk is commonly enjoyed for breakfast but is equally popular for lunch and dinner. It is traditionally served with fried chicken, fried tempeh, tofu, boiled eggs, sambal, cucumber, peanuts, and crispy fried shallots, making it a complete and satisfying Indonesian feast.
Coconut Rice : Jasmine rice – 3 cups (600 g), rinsed ,, Coconut milk – 2 cups (480 ml) ,, Water – 2 cups (480 ml)
Coconut Rice : Lemongrass – 2 stalks, bruised ,, Pandan leaves – 2, tied into knots ,, Indonesian bay leaves (daun salam) – 3 (or 2 regular bay leaves)
Coconut Rice : Galangal – 2-inch piece, bruised ,, Salt – 1½ tsp
Traditional Side Dishes : Fried chicken ,, Fried tempeh
Traditional Side Dishes : Fried tofu ,, Boiled eggs ,, Cucumber slices
Traditional Side Dishes : Roasted peanuts ,, Sambal chili paste
Traditional Side Dishes : Fried shallots
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