nasi uduk

Anita Jacobson’s selected nasi uduk is the Betawi coconut-rice version she titles Jakarta fragrant coconut rice. Lemongrass, pandan, ginger, galangal and Indonesian bay leaves accompany its coconut milk and coriander.

Rice, thick coconut milk and water go into the rice cooker with bruised lemongrass, washed pandan leaves, Indonesian bay leaves, ginger, galangal, ground coriander and salt. This version uses the rice cooker in place of the cook-and-steam method she describes from her mother’s kitchen.

The cooked rice rests before the lid is opened. Lemongrass, pandan, bay leaves, ginger and galangal are removed, leaving the seasoned rice to be stirred with the paddle.

The selected presentation presses the rice into a bowl mould before turning it onto the plate. The author also describes the familiar cone shape as another way to present nasi uduk.

Fried chicken, galangal-seasoned fried tempeh and a rolled fried egg accompany her recipe. She describes simpler breakfast plates with the egg and fuller lunch or dinner plates with additional savoury sides.