Nasi Uduk

Fragrant coconut milk rice cooked with lemongrass and bay leaf, served with fried chicken, tempe, and sambal.

Ingredients

• 700g firm tofu
• 400g compressed rice cakes (lontong)
• 1 tbsp sliced shallots
• 1 tsp crushed candlenuts
• 1/4 cup coconut oil
• 2 bean sprouts, chopped
• a handful of fresh kaffir lime leaves, chopped
• a generous spoonful of sambal

Instructions

1. 1

   Gather and prep the compressed rice cakes (lontong) and beef shin, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced galangal and shallots, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the beef shin, season with ground turmeric, and cook until just done, about 30 mins.

5. 5

   Warm the compressed rice cakes (lontong) alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the compressed rice cakes (lontong) and spoon the cooked mixture over the top.

7. 7

   Drizzle with roasted peanuts and finish with a sprinkle of kaffir lime leaves.

8. 8

   Serve immediately while everything is warm.

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