Translate

Tuesday, January 10, 2012

Nasi Uduk (Indonesian Scented Coconut Milk Rice)


In Indonesian & English

Bahan
400 gr Beras, 400 ml Santan                       Pelengkap: (click pada link utk resep2nya)
4 Daun salam, 3 Daun jeruk, 2 Pandan        -  Bawang goreng, Kerupuk kanji, Ketimun
1 st Pala bubuk, 5 cm Kayu manis                -  Daun kemangi, Telur dadar-iris tipis
1 Sereh-geprek, 1 sm Kaldu bubuk              -  Sambal kemiri, Tumis kacang panjang
3 cm Lengkuas muda-haluskan, Air               -  Perkedel kentang daging, Telur kecap
1 sm Ketumbar-haluskan, 4 Cengkeh            -  Tempe goreng tepung, Kering tempe
2 st Garam, 2 cm Jahe-hlskan                     -  Ayam bumbu kuning goreng

Cara membuat
-   Kukus beras 25 mntDidihkan santan dng bhn lain kec. beras & air dng api sedang-kcl. Kclkan api ke kecil, mskkan beras, beri air seckpnya (± 100-150 ml). Masak sampai santan meresap, aduk2. Kukus lg beras yg sdh diaron 30 mnt. (Dng Rice Cooker: Aduk bumbu halus dng santan. Mskkan beras, santan & semua bhn ke dlm rice cooker. Beri air sampai ketinggian normal utk memasak nasi. Masak, setlh matang, langsung aduk2 nasi. Kalau kurang pulen tambah sedikit air & masak lagi sebentar/kukus lagi). Buang daun2an, kayu manis, sereh & cengkeh.
-   Ltkkan nasi di tengah2 piring saji. Susun hidangan pelengkap di sekeliling nasi uduk. Taburi nasi dng bawang goreng & sajikan dng sambal kemiri.

Ingredients
400 gr Rice, 400 ml Coconut milk              Complements: (click on the link for recipes)
4 Bay leaves, 3 Kaffir lime leaves             -  Tapioca crackers, Lemon basil leaves
-  1 tsp ground Nutmeg, 5 cm Cinnamon        -  fried Shallots, Potato & meat frikadeller
-  1 Lemongrass-bruised, 2 tsp Salt              -  Cucumber, Aromatic yellow fried chicken
1 tbsp Chicken broth powder                      -  Flour coating fried Tempeh, Omelet-sliced
2 Pandan leaves, 2 cm Ginger-grind          -  Candlenut chili paste, Sautéed long beans
3 cm young Galangal-grind, 4 Cloves         -  Sweet & spicy deep fried tempeh
-  1 tbsp Coriander-grind, enough Water     -  Braised soy sauce eggs

Directions
-   Steam the rice for 25 minutes; set aside. Boil coconut milk together with ground spices & the rest of main ingredients (with the exception of rice & water) over medium-low heat. After it boiled, turn the heat to low & add in the rice. Add in enough water (± 100-150 ml). Cook & stir occasionally until the rice absorbs all of the liquid. Steam rice for 30 mins. (With Rice Cooker: Mix ground spices with coconut milk. Place rice, coconut milk & the rest of main ingredients into a rice cooker. Add enough water to cook the rice & cook it. Stir the rice immediately. If the rice still a bit hard, put a bit more water & cook again/steam the rice). Discard the cinnamon, lemongrass, cloves & all leaves.
-   Put steamed rice in the middle of serving plates. Place the complements around the rice. Sprinkle the fried shallots on top of the rice & serve with candlenut chili paste.

Popular Posts

Followers