Indonesian > Nasi Uduk

Nasi Uduk Ikan Asam Pedas Recipe

Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of coconut milk
- 2 pandan leaves
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 500 grams of fish fillet (any white fish)
- 2 tablespoons of tamarind paste
- 2 red chilies, sliced
- 2 green chilies, sliced
- 2 shallots, sliced
- 2 cloves of garlic, sliced
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 cup of water

Special Equipment Needed:
- Rice cooker
- Wok or frying pan

Step-by-Step Instructions:

1. Wash the jasmine rice and drain it. Put the rice in the rice cooker with coconut milk, pandan leaves, and salt. Cook the rice until it is done.

2. Heat the vegetable oil in a wok or frying pan. Add the shallots, garlic, and chilies. Stir-fry until fragrant.

3. Add the fish fillet and stir-fry for 2-3 minutes until it is cooked.

4. Add the tamarind paste, sugar, salt, and water. Bring it to a boil and let it simmer for 5 minutes.

5. Serve the fish asam pedas with the nasi uduk.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Cook the rice in the rice cooker according to the manufacturer's instructions.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 450
Fat per serving: 15g
Protein per serving: 20g
Carbohydrates per serving: 60g
Fiber per serving: 2g
Sugar per serving: 5g
Sodium per serving: 750mg

Substitutions for ingredients:
- You can use any white fish fillet for this recipe.
- If you can't find tamarind paste, you can use lime juice instead.

Variations:
- You can add vegetables such as eggplant, okra, or tomatoes to the fish asam pedas.
- You can use chicken or beef instead of fish.

Tips and Tricks:
- To make the nasi uduk more fragrant, you can add a few slices of ginger to the rice cooker.
- You can use leftover rice to make nasi uduk.

Storage Instructions:
- Store the leftover nasi uduk and fish asam pedas separately in airtight containers in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the nasi uduk in the microwave or in a steamer.
- Reheat the fish asam pedas in a wok or frying pan over medium heat.

Presentation Ideas:
- Serve the nasi uduk and fish asam pedas on a plate or in a bowl.
- Garnish with sliced chilies and coriander leaves.

Garnishes:
- Sliced chilies
- Coriander leaves

Pairings:
- Serve with a side of sambal or chili sauce.

Suggested Side Dishes:
- Acar (pickled vegetables)
- Kerupuk (crackers)

Troubleshooting Advice:
- If the rice is too dry, you can add a little bit of water and stir it before reheating.

Food Safety Advice:
- Make sure the fish is cooked through before serving.

Food History:
- Nasi uduk is a traditional Indonesian dish that originated from Jakarta.
- Asam pedas is a sour and spicy fish stew that is popular in Malaysia and Indonesia.

Flavor Profiles:
- Nasi uduk is fragrant and slightly sweet from the coconut milk and pandan leaves.
- Fish asam pedas is sour and spicy from the tamarind paste and chilies.

Serving Suggestions:
- Serve the nasi uduk and fish asam pedas for breakfast, lunch, or dinner.

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Region: Indonesian

Taste: Spicy, Sour, Savory, Tangy