Nasi Uduk (Uduk Rice)
Ingredients:
- 500 gr rice
- 1.000 ml dark coconut milk
- 3 pieces of nutmeg flower
- 6 pieces of clove
- 5 cm of cassia bark
- 1 piece of pounded nutmeg
- 5 cm of pounded galangal
- 3 bars of pounded lemongrass
- 3 cm of pounded ginger
- 5 ml of salt
Nut Sauce:
- 300 gr of fried arachis hypogala, blend with 10 pcs of small chilli, 6 spoons of soy sauce, 2 spoons of tomato sauce, 2.5 ml of salt, 300 ml of water, and 1 spoon of sour-tasting liqui
Supplements:
- Fried shallot
- Omelette
- Sliced Cucumber
- Sliced Tomato
- Lemon
- Any type of flake
Directions:
- Steam the rice for 30 minutes
- Boil coconut milk, nutmeg flowers, cloves, cassia bark,nutmeg, galanga, lemongrass, ginger, and salt in same time
- Put rice into the boiling coconut milk
- When it has dried, take away the rice
- Re-Steam the rice until well cooked
- Boil The Nut Sauce until Viscous
- Serve Warmly with supplement materials
Categories: Indonesian Tags: coconut, coconut milk, rice, salt
Wingko Babat
Wingko Babat is cake from Javanese ethnic.
Ingredients:
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence
Directions :
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown
