Nasi uduk

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Nasi Uduk
Nasi uduk netherlands.jpg
A basic nasi uduk; from a shop in the Netherlands
Course Main course
Place of origin Jakarta
Region or state Indonesia
Creator Betawi cuisine
Serving temperature Hot or room temperature
Main ingredients Rice cooked in coconut milk with various side dishes
Cookbook:Nasi Uduk  Nasi Uduk

Nasi uduk is an Indonesian style steamed rice cooked in coconut milk dish originally from Jakarta,[1] which can be widely found across the country.

Etymology[edit]

Nasi uduk literally means "mixed rice" in Betawi dialect, related with Indonesian term aduk ("mix"). The name describes the dish preparation itself which requires more ingredients than common steamed rice cooking and also varieties of additional side dishes.

Preparation[edit]

Nasi uduk is made by cooking rice soaked in coconut milk instead of water, along with clove, cassia bark, and lemongrass to add aroma. Sometimes knotted pandan leaves are thrown into the rice while steaming to give it more fragrance. The coconut milk and spices gave oily rich tastes to the cooked rice. The bawang goreng (fried shallots) sprinkled on the top of the rice prior to serving. Assortments of dishes are usually served as side dishes. The pre-packed nasi uduk usually wrapped inside banana leaf.

Side dishes[edit]

Nasi uduk with empal fried beef, semur jengkol and krechek (cow skin in spicy coconut milk)
Traditional Betawi nasi uduk, mixing all the side dishes upon the nasi uduk plate, such as egg, tempeh, sambal, bihun goreng and krupuk
Packed nasi uduk with ayam suwir (shredded chicken), slices of cucumber, shredded omelette, and tempe orek (tempeh stir fried with soy sauce)

Nasi uduk sold in warung or other eating establishments are commonly offered with assortment of side dishes, chosen according to client's desire. However the pre-packed basic nasi uduk usually consists of tempe orek (tempeh stir fried with sweet soy sauce), teri kacang (anchovy with peanuts), and shredded omelette, with sambal kacang (peanut sambal).

Side dishes offered with nasi uduk are:

  • Tempe orek (tempeh stir fried with vegetables and soy sauce)
  • Eggs in various ways to cook, such as ceplok (fried egg), omelette, shredded omelette, or telur balado (hard boiled egg in sambal sauce), and telur pindang
  • Teri kacang (anchovy with peanuts)
  • Bihun goreng (fried rice vermicelli)
  • Tumis buncis (stir fried common beans)
  • Krechek (cow skin in spicy coconut milk)
  • Ayam goreng (fried chicken)
  • Empal (fried beef)
  • Semur daging (beef stew in sweet soy sauce)
  • Semur tahu (tofu stew in sweet soy sauce)
  • Semur jengkol (jengkol bean stew in sweet soy sauce)
  • Gorengan (fritters) such as fried tempeh, tofu, or bakwan (chopped vegetable fritters), perkedel kentang (potato patties) or perkedel jagung (corn fritter)
  • emping (melinjo chips) or krupuk bawang (onion cracker)

The most common type of sambal that usually served with nasi uduk is sambal kacang (peanut sambal), it is also optional as a condiment.

Popularity[edit]

Nasi uduk is a popular dish for the busy commuters in Jakarta, mainly because it's both affordable (one serving costs on average Rp10000,- or about $1.00). It can be found throughout the day, some roadside stalls open exclusively in the morning, noon, or night, depending on the demographic of the surrounding areas. Stalls located near schools usually open at noon, while the ones near offices usually opens at night.

Variants[edit]

Each neighbourhood in Jakarta has its own variant of the dish, the most notable being Nasi uduk Slipi from West Jakarta.[1]

There are similar dishes in Riau and Riau islands (Sumatera), Malaysia, Brunei, Singapore and Southern Thailand called nasi lemak. Other slightly different dish is nasi ulam.

See also[edit]

References[edit]

  1. ^ a b Maria Endah Hulupi (June 22, 2003). "Betawi cuisine, a culinary journey through history". The Jakarta Post. Retrieved August 18, 2014. 

External links[edit]