Indonesian fried shallot and coconut rice (Nasi uduk)
Indonesia is known for fried rice, nasi goreng being the most well-known dish, recipe coming soon. However, there are several other fried rice dishes also found in the country and this is one of those recipes.
This is a lovely rich rice dish. I chose to use glutinous Bhutanese red rice instead of the traditional jasmine rice for the impact of the colour and the lovely flavour this rice has. The infused coconut stock adds tremendous flavour to the dish. The rice is visually beautiful, the red colour makes it stand out on the table. The rice is creamy and rich and subtly flavoured, but addictive. You can use this as both a side or just on its own.
This is a beautiful cookbook on Indonesian cuisine. The dishes are wonderful and flavorful and the recipes are very well written. This book brings a diversity of cuisine to my kitchen and table. Lara Lee brings to you recipes that have been handed down through generations orally, as well as newer recipes in a very easy-to-read format. This is a great book for those who want to learn about this cuisine and culture.
For more delicious recipes from this cookbook click here
2 cups jasmine or small grain glutinous rice, well washed
1 tablespoon coconut oil
Salt, to taste
For the cooking liquid:
1 1-inch piece cinnamon stick
1 small bay leaf
1 3-inch piece of lemongrass
1 teaspoon ginger paste
1/2 teaspoon nutmeg
1-2 kaffir lime leaves
2 cups coconut milk
Fried shallot oil
Heat a small pot and toast the cinnamon stick, cloves and bay leaf till aromatic. Add the coconut milk and the lemongrass, ginger, nutmeg, and lime leaves and bring to a gentle simmer. Turn off the heat and allow the mix to infuse for 30 minutes. Strain the liquid discarding the solids.
Add the washed rice to the liquid and top it up with water as needed. Add the salt and mix well. Cook on the stove or in a rice cooker. Fluff when cooked.
For the fried shallots, thinly slice 6-8 shallots and fry them in oil till they are browned and crisp. Drain on paper towels keeping the oil.
Serve hot topped with fried shallots and a light drizzle of the shallot oil.