NASI UDUK

Ingredients
250 g rice, washed and strained
300 ml coconut milk
1/2 teaspoon salt
1 Salaam leaf (Daun Salam/Indian Bay Leaves)
1 Pandan leaf (optional)
1/2 teaspoon coriander powder
Peanut sauce
50 g fried peanut
1 red chilli
3 birds eyes chillies (depend on your favour)
1/2 teaspoon salt
1/2 tablespoon sugar
1/2 tablespoon vinegar (or you can substitute with tamarind juice)
75 ml water
Additional Ingredients
Fried Teri Medan (dried anchovies)
Fried peanut
Fried shallot
Fried emping belinjo cracker
Omelette
Directions
1. Wash and drain the rice in a sieve or colander.
2. Steam the rice until half cooked (about 15-20 minutes), then move it to the
deep pot.
3. Boil the coconut milk together with Salaam leaf, coriander powder and salt.
Then pour into the rice until 1 finger joint above the rice.
4. Cook and stir, with low heat until all the coconut milk absorbed.
5. Then steam the rice until cook.
6. Make the peanut sauce by grinding all the ingredients (except water) to make
a paste, then add the water and cook it for sometime until the sauce is thicken.
7. Remove the leaf before serving. Serve with fried chicken omelette, fried
peanut, kering tempe, fried chicken, give fried anchovies and fried shallot on
the top of the rice. Garnish with raw cucumber and emping cracker. Serve with
peanut sauce and sambal terasi.