Nasi Uduk, Betawi Coconut Rice with Egg Strips and Crispy Toppings

What you need

• 400 g (2 cups) jasmine rice
• 300 ml (1 1/4 cups) full-fat coconut milk
• 250 ml (1 cup) water
• 1 stalk lemongrass, bruised
• 2 cm galangal, thinly sliced
• 3 leaves Indonesian bay leaves, daun salam; regular bay leaves work
• 2 leaves pandan leaves, knotted
• 1 tsp salt
• 1/4 tsp black pepper
• 3 eggs
• 2 tbsp neutral oil, divided
• 40 g (1 1/2 oz) dried anchovies, small, rinsed and dried
• 60 g (2 oz) roasted peanuts
• 1 cucumber, sliced
• 2 tbsp crispy fried shallots
• 4 tbsp sambal

Method

Restated from the original video

1. 1

   Wash the rice under cold water, swirling and changing the water 4-5 times until it runs nearly clear. Drain well.

2. 2

   In a heavy pot, combine the coconut milk, water, salt, lemongrass, galangal, bay leaves and pandan. Bring to a gentle simmer over medium heat.

3. 3

   Add the rice and stir. Cover, turn the heat to low and cook for 5 min, then stir once so the coconut milk does not stick.

4. 4

   Cover again and cook 5 min more. Turn off the heat and leave the lid on for 10 min, until the rice is tender and the liquid is absorbed.

5. 5

   Remove the lemongrass, galangal, bay leaves and pandan, and fluff the rice with a paddle.

6. 6

   Beat the eggs with a pinch of salt and pepper. Heat 1 tsp of the oil in a nonstick pan over medium heat, pour in half the eggs and swirl to a thin layer. Cook until set, about 1 min, then flip and cook 20 seconds. Repeat with the rest.

7. 7

   Roll up each omelette and cut into thin strips.

8. 8

   Heat 2 tsp of the oil in a pan and fry the anchovies, stirring, until crisp, 2-3 min. Lift out and drain.

9. 9

   Add the remaining oil, then the peanuts, and stir until lightly browned, about 1 min.

10. 10

    Serve the warm rice with the egg strips, anchovies, peanuts, cucumber, fried shallots and sambal.

Imported from whattocooktoday.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.