Nasi uduk is Jakarta's beloved breakfast — rice simmered in coconut milk with pandan, lemongrass, and salam leaves until every grain is fragrant and rich. But the rice is only half the story: the magic is the spread of classic side dishes around it, from caramelized tempeh to crispy fried anchovies and sambal.
This recipe gives you the full experience: perfectly fragrant rice plus four easy side dishes, all timed so everything lands on the table together. Let's cook.
Nasi uduk with all the classic side dishes — a full Indonesian feast.
Recipe Info
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4
- Calories: ~620 kcal per serving (rice + side dishes)
Ingredients
- For the coconut rice:
- 400 g / 2 cups jasmine rice, rinsed until the water runs clear
- 400 ml / 1¾ cups coconut milk
- 200 ml / ¾ cup water
- 2 pandan leaves, tied in a knot
- 1 stalk lemongrass, bruised
- 2 salam leaves (or bay leaves)
- 1 tsp salt
- For the side dishes:
- 4 eggs, beaten with a pinch of salt
- 150 g / 5 oz tempeh, cut into thin matchsticks
- 50 g / 1¾ oz dried anchovies (teri medan)
- 40 g / ⅓ cup raw peanuts
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp vegetable oil, plus more for frying
- 2 cloves garlic, minced
- 1 red chili, sliced (optional)
- Sambal of your choice, emping or prawn crackers, cucumber slices and basil leaves, to serve
Coconut milk, pandan, and lemongrass — the fragrant trio behind nasi uduk.
Instructions
- Start the rice: Combine the rice, coconut milk, water, pandan leaves, lemongrass, salam leaves, and salt in a rice cooker. Stir once and start cooking. (No rice cooker? Bring to a boil in a heavy pot, cover, reduce to the lowest heat, and cook 15 minutes — then rest 10 minutes off the heat without lifting the lid.)
- Make the omelet strips: Heat a lightly oiled non-stick pan over medium heat. Pour in a thin layer of beaten egg, swirl to coat, and cook 1–2 minutes until set. Roll up and slice into thin strips. Repeat with remaining egg.
- Caramelize the tempeh (orek tempeh): Heat 1 tbsp oil in a pan over medium-high heat. Fry the tempeh matchsticks for 4–5 minutes until golden and crisp at the edges. Add the garlic and chili, cook 1 minute, then stir in the sweet soy sauce and toss until the tempeh is glossy and caramelized, 2 minutes more.
- Fry anchovies and peanuts: In a clean pan with a thin layer of hot oil, fry the peanuts for 2 minutes until golden; remove. Fry the dried anchovies for 1–2 minutes until crisp and lightly golden — watch closely, they burn fast. Drain both on paper towels and toss with a pinch of salt.
- Fluff and assemble: When the rice cooker clicks, remove the pandan, lemongrass, and salam. Fluff the rice gently with a fork — it should be pearly, separate, and fragrant.
- Serve: Mound the rice on a banana leaf or platter. Arrange the omelet strips, orek tempeh, fried anchovies with peanuts, sambal, crackers, cucumber, and basil around it. Serve warm.
The side dishes make the meal — prepare them while the rice steams.
Tips & Variations
- Rinse the rice well. Washing away the surface starch is what keeps nasi uduk grains separate and pearly instead of gummy.
- Don't lift the lid. Whether you use a rice cooker or a pot, the resting steam finishes the job. Peeking lets steam escape and leaves the top layer undercooked.
- Coconut milk ratio: The classic is roughly 1 part coconut milk to 1 part rice by volume, topped up with water. Too much coconut milk makes the rice greasy; too little and you lose the fragrance.
- Make it a full feast: Add ayam goreng (Indonesian fried chicken) or balado eggs for a weekend spread. Nasi uduk is a canvas — the side dishes are the painting.
- Leftover rice: Day-old nasi uduk makes incredible fried rice — the coconut flavor deepens in the wok. Refrigerate within 2 hours and use within 2 days.
- Storage: Refrigerate rice and side dishes separately for up to 3 days. Reheat rice with a sprinkle of water; re-crisp anchovies in a dry hot pan.
Nutrition Note
This is an approximate guide only, not dietary advice. One serving (rice plus the side dishes) contains roughly 620 kcal, 18 g protein, 28 g fat, and 72 g carbohydrates. Coconut milk is rich, so balance the plate with fresh cucumber and basil.
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FAQ
What is the difference between nasi uduk and nasi lemak?
They're close cousins: both are coconut-milk rice. Nasi uduk is Javanese, typically served with orek tempeh, omelet, and anchovies; nasi lemak is Malay, usually paired with sambal, fried peanuts, and a fried egg. The aromatics are similar.
Can I use light coconut milk?
You can, but the rice will be less rich and fragrant. If you do, use slightly less water to compensate — light coconut milk is thinner.
Do I need pandan leaves?
They're traditional and add the signature aroma, but the rice still works without them. Frozen pandan leaves (sold at Asian groceries) work just as well as fresh.
Can I make nasi uduk ahead of time?
Yes — cook the rice and side dishes a day ahead and refrigerate separately. Reheat the rice with a sprinkle of water and re-crisp the anchovies in a dry pan. Assemble just before serving.
Fragrant rice, a rainbow of side dishes, and sambal to tie it all together — this nasi uduk is Jakarta's breakfast at its best. Have you tried this recipe? Tell us in the comments below, and save this recipe for the weekend!
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