Nasi Uduk traditional food of betawi ( Jakarta, Indonesia )

Nasi uduk is the name of a kind of food made from white rice which is diaron and steamed with coconut milk from coconut which is grated, and flavored with nutmeg, cinnamon, ginger, lemongrass and pepper.

The food is served with fried emping, fried tofu, fried omelet or fried eggs, dried shredded tempeh, fried onions, fried chicken, cucumber and peanut sauce. This food is usually sold more often in the morning for breakfast and evening for dinner. At night, usually uduk rice sold in pecel catfish stall, which is a shop selling rice uduk along with side dishes, such as catfish, carp, grilled chicken and fried , and others.

Nasi Uduk is a typical Betawi food. Unlike the white rice in general, Nasi Uduk does not look white and grains of rice do not stick to each other. That's because the process of cooking rice first diaron using coconut milk, bay leaves, orange leaves, laos, and lemon grass, and then steamed until cooked. The result, it also becomes savory and smelled fragrant.

This dish is usually served with a sprinkling of fried onions, with a side dish of fried chicken, tofu and fried tempe, hot reddish spicy candlenut that tastes spicy, and basil leaves. Sometimes also equipped with sauce mixed with sweet soy sauce.

Nasi Uduk often also served with other side dishes such as fried shrimp, empal, innards fried, omelet, and added vegetables asem or lalapan. Uduk rice is suitable anytime, whether for breakfast, lunch, or dinner.

History....

Derived from Melayu
Nasi uduk is said to have existed since the 14th century and came through the trade. The origin of rice uduk brought from the Land of Malay. The Malay people on the island of Sumatra and then migrated to the island of Java. There are many opinions about the origin of the name Nasi Uduk.

Some mention that uduk rice comes from the Sundanese 'uduk' which means united or mixed. But some say that the name 'uduk' is etymologically has the meaning of the word 'hard'. It is true, the first rice uduk identical to the food sold in carts and can only be found in the market only.

Nasi uduk first sold in Kebon Kacang area, Tanah Abang, Jakarta. The name Kebon Kacang is often used as a frill name by many sellers of rice uduk to add customers. Characteristic of nasi Kebon Kacang rice is to use a cone-shaped banana leaf for wrapping and a sprinkling of fried onions are very abundant.

there are several types of rice uduk that are sold, the following types of Nasi Uduk types affected in jakarta.

Nasi Uduk Kebon Kacang

Nasi Uduk Kiko sari

how to be curious about this traditional nasi uduk betawi? already some tourists from different countries who have enjoyed this traditional food. what are you next? come to Jakarta!