Coconut Rice Plate (Nasi Uduk Komplit)

This Indonesian fragrant rice is most of the time is accompanied with peanut sauce and fried chicken.

300 g rice

400 ml coconut milk

2 mace

6 cloves

5 cm cinnamon stick

1 nutmeg, crushed

3 cm fresh or dried galangal, bruised if using fresh

2 lemongrass, bruised

2 cm fresh ginger, bruised

Place everything into your rice cooker, stir once awhile during cooking. Once rice cooker shows its cooked, turn off your rice cooker, discard spices and steam rice to make sure its cooked well.

Normally this rice plate is served with salad (of cucumber, sweet basil leaves, tomato, and cabbage), hot sauce (sambal), peanut sauce (bumbu kacang), and spicy peanut sauce (sambal kacang). The one on the picture is only with spicy peanut sauce (recipe below)

Fried Chicken:

1 kg chicken pieces

salt

turmeric (fresh or powder)

garlic (fresh is best)

half of an onion (shallots would be best, but onion is fine)

Make paste of onion, garlic, and turmeric. Season with salt.

Dissolve paste in 1/4 c water and coat chicken evenly

Fry

Sambal:

1 tomato

1/4 tsp of hard shrimp paste (available at Asian store, omit if you cannot find)

5 bird eye chilies

4 shallots

salt and sugar to taste

Mix and grind everything (using pestle and mortar gives better result than grinder/processor) into fine sauce

Sambal Kacang

150 g peanuts, fry, crush/chopped finely

10 bird eye chilies

2 tbsp vinegar

salt to taste (or seasoning such as Vegeta, Royco, Masako - available at Asian stores, European stores and/or online)

2 tbsp palm sugar (or regular white sugar is fine. you can also use brown sugar)

enough chicken broth

Into a food processor, process peanuts, salt and sugar until fine paste

Put mixture into a pot and add in enough chicken broth

Bring to boil to thicken

Omelet Strips

5 eggs

salt to taste

Beat eggs and salt, make omelet

Once cooked, sliced into strips

Serve fragrant rice with chicken, salad, sauces, and omelet strips. If you have fried onion, sprinkle them on rice.

Enjoy :)