Nasi Uduk + Tempe Orek

Use a rice cooker for the rice.

Add spices: bay leaf, pandan leaves, lemongrass, galangal, ginger, and lime leaves to the rice cooker.

Add 300 ml of coconut milk and enough water to reach the first crease on your index finger for 2 cups of rice.

Optionally add a teaspoon of chicken powder and a pinch of salt.

Stir the rice halfway through cooking.

Cut tempeh into short matchsticks and deep fry at 180°C (360°F) until golden and crispy.

Prepare the rest of the ingredients: minced garlic, sliced chilies, crushed galangal, finely sliced lime leaves, and palm sugar.

Add oil to a hot pan and infuse it with garlic and galangal.

Add chilies and lime leaves to the pan.

Add a bay leaf and palm sugar, and once dissolved, add soy sauce, ketchup manis, and tamarind paste.

Add the crunchy tempeh and fry until sticky and delicious.

Equipment Needed

Dietary

Allergens