Nasi uduk

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Nasi uduk
Nasi uduk netherlands.jpg
A basic nasi uduk from a shop in the Netherlands
CourseMain course
Place of originIndonesia
Region or stateCentral Java, Yogyakarta
Serving temperatureHot or room temperature
Main ingredientsRice cooked in coconut milk with side dishes

Uduk (Javanese: segá uduk; Indonesian: "nasi uduk") is an Indonesian style steamed rice cooked in coconut milk dish, which originated from Java.[1] It was the brainchild of Sultan Agung of Mataram (Javanese ruler), inspired by his experience eating kebuli rice.[1]

Etymology[edit]

Sultan Agung of Mataram called this rice dish wuduk, from Arabic word tawadhu' which means being humble before God.[2][3] Depending on the dialect used, it can be referred to as uduk or wuduk in Javanese.[4] When a reference to its taste is made, it's called sega gurih (lit. savory rice).[4]

It's often confused as a Betawi cuisine due to its popularity in Jakarta.[5][6]

History[edit]

According to Babad Tanah Jawa, Mataram sultans loved to eat "Arabic rice", which may refer to different types of pilaf or Arab-style rice. The phrase is often translated to kebuli (popular among Arabic descents in Indonesia) or biryani (an Indian Muslims dish) as these two dishes are the most commonly known among Javanese Muslims. Sultan Agung decided to make a local version of the "Arab dish", using local ingredients. He did this partly to reduce the state's expense (the cost to buy imported ingredients to make the above-mentioned dishes were very high) and to improve local pride.[2]

Soon, sega uduk became a part of "syarat" (mandatory dish) in Javanese "gratitude" ceremonies, often called banca'an (alternative Latin spelling: bancakan) or slametan. Sega uduk can be found in a berkat,[7][8] a food package (usually contains rice, veggies, and side dishes), or served as a tumpeng, to be distributed after the ceremony. Sega uduk also becomes a required dish to be served during Wiwit, a Javanese pre-harvest ritual.[9]

Uduk was introduced to Batavia by Javanese migrants in 1628, and later become popular dish in this region.[1] Betawi people who sell this dish will often add a Betawi touch by adding semur jengkol. Uduk is also popular among Javanese diasporas in Suriname and the Netherlands.

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 imparts an oily, rich taste to the rice. Bawang goreng (fried shallots) is sprinkled on top of the rice before serving. Other dishes are usually served as side dishes.

Depending on the occasion, uduk can be served "berkat style" in a woven bamboo box, wrapped in teak wood or banana leaves, or served as a large cone on a tampah (a rounded bamboo platter) as a tumpeng.

Side dishes[edit]

Nasi uduk with empal fried beef, semur jengkol and krechek (beef rind in spicy coconut milk)
Traditional Betawi nasi uduk, mixing all the side dishes on 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)

For certain rituals or ceremonies, uduk is usually served with traditional Javanese dishes like kering tempe, urap, and sambel goreng (kentang/potato, krecek/cow's skin, teri/anchovy, etc). Humble protein sources, such as, a hard boiled egg, fried tempeh, or fried tofu, can also be included in the package.

In today's slametan, modern Indonesian food dish (or from other regions), such as sliced fried egg, telur bumbu Bali (Balinese style egg), or rendang, may also be included. Some people may also add mie goreng or vermicelli into the dish. Krupuk, rempeyek, or emping can also be added.

Jakarta's's style uduk is a cross between Javanese's uduk and Melayu's nasi lemak. It may include jengkol (brown stinky beans) as a Betawi touch, and some elements of nasi lemak, such as teri-kacang (slightly similar to Javanese sambel goreng teri, except that it's not spicy).

Sambal may be used in a commercial uduk, but it's not prerequisite for a ritual/ceremonial uduk. In general, any types of sambal can be used as a condiment.

Nasi Uduk in Jakarta[edit]

Each neighbourhood in Jakarta has its own variant of the dish, the most notable being Nasi uduk Slipi from West Jakarta. Kebon Kacang area near Tanah Abang in Central Jakarta is renowned for its nasi uduk.[10]

Nasi uduk is a popular dish for the busy commuters in Jakarta, mainly because it is affordable (one serving costs on average Rp10,000 or about US$0.77). It can be found throughout the day; some roadside stalls open exclusively in the morning, noon, or night, depending on the demographics of the surrounding area. Stalls near residential areas, marketplaces, train stations, and schools are usually open from morning to noon, while the ones near offices and street-side are usually open afternoon to midnight.[11]

See also[edit]

References[edit]

  1. ^ a b c "Story Behind Nasi Uduk".
  2. ^ a b "Makanan Syariah".
  3. ^ "What is Tawadhu'?".
  4. ^ a b "Bausastra Jawa".
  5. ^ "Where to Eat in Cikini: Nasi Uduk Gondangdia". Jakarta by Train. 11 December 2014.
  6. ^ "Nasi Uduk Sederhana Babe H. Saman: Legendary Nasi Uduk in Tanah Abang". Jakarta by Train. 1 December 2013.
  7. ^ "Mengenal sega berkat".
  8. ^ Berkat is a food package distributed during a slametan.
  9. ^ "Wiwit" (PDF).
  10. ^ "The best nasi uduk in Kebon Kacang". Jakarta Post. 27 December 2016.
  11. ^ "The best nasi uduk in Kebon Kacang". Jakarta Post. 27 December 2016.

External links[edit]