Delicious Betawi Nasi Ulam

Stemian Friends.

Honestly, yes, I myself have never tried ulam rice. But, he said, Ulam rice is more or less the same as Uduk rice, Liwet rice. It's just that the filling is a bit varied, isn't it? So, in this post I will discuss more information about ulam rice.

Ulam rice and uduk rice are both delicious rice. The difference is that uduk rice is cooked with coconut milk. Meanwhile, Nasi Ulam is white rice mixed with sulun and coconut. In general rice ulam is served in two ways, dry and wet.

Those that are wet are splashed with stew sauce.

Well, that's clear information about the origins of Ulam rice itself. Now the composition. The composition is indeed different yes. What is clear is that there are lots of side dishes and side dishes in the rice ulam. Nasi ulam and nasi uduk are both savory rice dishes. The difference is that uduk rice is cooked with coconut milk. Meanwhile, nasi ulam is white rice which is mixed with coconut serundeng.

---

---

In general rice ulam is served in two ways. Dry and wet. The wet ones are splashed with stew sauce. This Nasi Ulam is famous as a typical Betawi food. But it is said that Tangerang is considered the birthplace of nasi ulam. Initially, it was widely sold among Indonesian and Chinese Chinese. So, in the past, Ulam rice traders pushed carts from Tangerang to Glodok. In Tangerang itself, nasi ulam is not served with stew sauce. It is said that stews were added in urban areas, as a Dutch culinary influence.

Ulam rice is not cooked with coconut milk, like uduk rice. Usually served with serundeng. The main side dishes include fried vermicelli, sliced omelette, chopped peanuts and of course stew sauce. There are other side dishes too, for example tempeh, fried tofu, beef jerky, there are also potato cakes. One of the ingredients that should not be forgotten in nasi ulam is serundeng. Well, I have tips on how we make serundeng at home. Here he is.

• First, prepare the grated coconut. As the name suggests, coconut is grated.

• 3 bay leaves

• Galangal to taste

• 2 spoons of granulated sugar

• And salt to taste

For matters of salt, if most later could be suspected of asking for marriage (joking)

• Then grind the spices consisting of 2 cm turmeric

• 1/2 teaspoon coriander

• 2 cloves of garlic

• And 3 red onions

How ​​to make it is:

• First, prepare the grated coconut

• Then add the ground spices and mix with the grated coconut

• Stir until mixed evenly

• Roast grated coconut which has been mixed with spices

• Add bay leaves, lime leaves and galangal until fragrant

• Add sugar and salt, then stir well until cooked

If this is not yet cooked, don't stop stirring, just think of it as exercise. Who knows you could make your hands smaller, even if only for a moment. And serundeng is ready to be served.

If you make serundeng you definitely need grated coconut. There is a weakness of grated coconut namely it easily spoils. Especially if you leave it at room temperature for a long time. It needs special treatment so that the grated coconut doesn't go stale quickly. The following are additional tips for storing grated coconut so it lasts long.

• First, prepare the grated coconut

• Then lump into balls with hands

It's kind of making meatballs, but from coconut. This is also delicious if you bump into people (joking)

• Add a little water if the coconut is too dry, and store it in a closed container. If it's open, then it's no use making it into a meatball shape.

• Put it in the freezer

• Grated coconut in the freezer can last 2 to 3 months.

This is amazing, for a long time, you might forget to save the grated coconut.

The shape, which is similar to a circle, makes it easier for you to measure small amounts. This is similar to eating meatballs, there is no connection with grated coconut.

Hopefully useful and thank you for reading.

Greetings always compact.

By @midiagam