Nasi Uduk with Crispy Tempeh
Nasi Uduk with Crispy Tempeh
Embark on a culinary journey to Indonesia with Nasi Uduk, a beloved dish that means 'mixed rice' and is a staple of Indonesian cuisine. Its fragrant soul lies in jasmine rice, gently steamed with rich coconut milk, infused with the aromatic essence of pandan leaves and the subtle citrusy notes of lemongrass, creating a deeply flavorful base. This isn't just rice; it's an experience, often enjoyed for breakfast or any time of day, embodying the warmth and hospitality of Indonesian culture. We're elevating this classic by pairing it with crispy tempeh, a fermented soybean cake that's a protein powerhouse, fried to a delightful crunch. The dish is finished with a generous drizzle of sweet soy sauce (kecap manis), a quintessential Indonesian condiment that balances the savory rice and tempeh with its complex sweet and umami profile. Perfect for both the adventurous home cook and those seeking authentic Asian flavors, this Nasi Uduk recipe offers a taste of tradition with a modern twist, making it an unforgettable meal. Discover the magic of Indonesian cooking in your own kitchen!
- Preparation time
- 25 min
- Cooking time
- 45 min
- Total time
- 1 hr 10 min
- Servings
- 4
Instructions
Cook the Nasi Uduk
- 1Combine the rinsed jasmine rice, coconut milk, water, bruised lemongrass, tied pandan leaves, and salt in a medium saucepan.
- 2Stir well to combine. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
- 4Remove the saucepan from the heat and let it stand, covered, for 10 minutes. Remove and discard the lemongrass and pandan leaves.
- 5Fluff the rice gently with a fork.
Prepare the Crispy Tempeh
- 1If desired, toss the tempeh cubes with garlic powder and salt for an optional flavor boost.
- 2Heat about 2 inches of vegetable oil in a wok or deep skillet over medium-high heat until it shimmers.
- 3Carefully add the tempeh in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
- 4Using a slotted spoon, remove the crispy tempeh and drain on paper towels.
Assemble and Serve
- 1Serve a generous portion of the fragrant Nasi Uduk on plates.
- 2Top the rice with the crispy tempeh.
- 3Drizzle with sweet soy sauce and garnish with fried shallots and cucumber slices, if using.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 18 g
- Fat
- 25 g
- Carbs
- 65 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 18 g |
| Fat | 25 g |
| Carbs | 65 g |
Tips
- Ensure the coconut milk and water are at room temperature for even cooking of the rice.
- Fry tempeh in batches to maintain oil temperature and achieve maximum crispiness.
- Serve immediately for the best texture of crispy tempeh and fragrant rice.
