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Uduk is an Indonesian style steamed rice dish
originally from Jakarta, Indonesia's capital, which can be widely found
across the country. It is made by mixing steamed rice with coconut milk
(santan), clove (cengkeh), cassia bark (kayu manis), galingale root,
lemongrass and ginger (jahe). |
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Left: Nasi uduk,
rice cooked with coconut milk. |
Uduk is
often served with limes/jeruk limau, raw cucumber, raw lettuce, raw tomatoes,
fried
sambal, fried
tofu, fried
tempeh, fried chicken, beef and offal, which are
previously boiled in spicy broth, other side dish such as lalapan, or kangkong
can also be added.
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Left: The nasi uduk
from the Netherlands. It is wrapped in banana
leaf and features fried
tempeh (soya bean cake), omelet,
serundeng (seasoned and roasted coconut flakes), peanuts,
and a dollop of sambal badjak (sweet chilli paste). |
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