Entree: Indonesia – Betawi Jakarta – Nasi Uduk (Steamed rice cooked in fragrant coconut milk and aromatics served with savory accompaniments)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Total 1 hr 10 min

Ingredients

- 3 cups (555 g) jasmine rice, rinsed until water runs clear
- 2 1/2 cups (600 ml) canned coconut milk
- 1 cup (240 ml) water
- 2 stalks lemongrass, bruised (approx. 30 g)
- 4 kaffir lime leaves, torn (approx. 2 g)
- 2 slices galangal, about 1/4 inch thick (approx. 10 g)
- 1 tsp (5 g) salt
- 1 tsp (4 g) palm sugar or brown sugar
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin on
- 2 cloves garlic, minced (approx. 6 g)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric or 1/2 tsp (1 g) turmeric powder mixed with 1/2 tsp (2 g) salt
- 1 tsp (5 g) salt for chicken seasoning
- 4 cups (960 ml) vegetable oil for deep-frying (or as needed)
- 8 oz (225 g) tempeh, sliced into 1/4-inch (0.6 cm) strips
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) palm sugar syrup or 2 tsp (8 g) palm sugar dissolved
- 6 shallots, thinly sliced (approx. 150 g) for fried shallots
- Vegetable oil for frying shallots and tempeh, about 1/2 cup (120 ml)
- 2 large eggs, approx. 50 g each, beaten for thin omelette (telur dadar)
- 1 small cucumber, thinly sliced (approx. 6 oz / 170 g)
- Krupuk (shrimp crackers) for serving
- For sambal terasi:
  - 6 red chilies, stemmed (approx. 50 g)
  - 2 bird’s eye chilies (optional), (approx. 5 g)
  - 2 cloves garlic (approx. 6 g)
  - 1 tsp (5 g) toasted shrimp paste (terasi) or to taste
  - 1/2 tsp (2 g) sugar
  - Salt to taste
  - 1 tbsp (15 ml) lime juice

Instructions

1. Rinse the jasmine rice until water is clear and drain. In a pot combine the rice, coconut milk, water, bruised lemongrass, kaffir lime leaves, galangal, 1 tsp (5 g) salt, and 1 tsp (4 g) palm sugar. Stir once to distribute.
2. Bring the pot to a gentle boil over medium heat, then reduce to low, cover tightly, and simmer 12–15 minutes until liquid is mostly absorbed. Remove from heat and steam, covered, for 10 minutes off heat to finish. Fluff before serving and keep warm.
3. While rice cooks, marinate the chicken thighs with minced garlic, ground coriander, ground turmeric (or turmeric mix), and 1 tsp (5 g) salt for 20–30 minutes.
4. Heat deep-frying oil in a deep pan to 325–350°F (160–175°C). Fry marinated chicken thighs until golden and cooked through, about 12–15 minutes depending on size. Drain on a wire rack.
5. For tempeh orek, heat 1/2 cup (120 ml) vegetable oil in a skillet. Fry tempeh strips until golden and crisp. Remove excess oil, then add 2 tbsp (30 ml) kecap manis and 2 tbsp (30 ml) palm sugar syrup; toss and cook briefly until coated and slightly caramelized. Set aside.
6. For fried shallots, heat 1/2 cup (120 ml) vegetable oil (can reuse small amount from tempeh) in a small pan. Fry thinly sliced shallots in batches over medium-low heat until deep golden and crispy, about 6–8 minutes. Drain on paper towel and reserve.
7. Make a thin omelette by heating 1 tsp (5 ml) oil in a nonstick pan over medium heat, pour in beaten eggs (2 large eggs, approx. 100 g total) and cook until set. Remove, roll, and slice into thin strips for garnish.
8. Make sambal terasi by briefly pan-roasting chilies and garlic, then pounding or blending with toasted shrimp paste, sugar, salt, and lime juice to taste. Adjust heat and salt; set aside.
9. To serve: mound warm coconut rice on plates, top with a piece of fried chicken, a portion of tempeh orek, shredded omelette strips, sliced cucumber, a spoonful of sambal, a sprinkle of fried shallots, and krupuk on the side. Serve immediately.