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Nasi Uduk Bakar Jakarta

Nasi Uduk Bakar Jakarta is a fragrant and savory Indonesian dish featuring coconut-infused rice that's traditionally wrapped in banana leaves and grilled for added flavor and aroma. It's typically served with an assortment of proteins like chicken, tofu, tempeh, and egg, complemented by spicy sambal and crispy fried shallots.

Difficulty
Difficulty
Hard
Prep Time
Prep Time
90 min
Cost
Cost
Medium
Calories
550
Protein
30g
Sugar
4g
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Nasi Uduk Bakar Jakarta

Background and History

Nasi Uduk Bakar Jakarta is a delightful Indonesian dish that originates from the vibrant city of Jakarta, the capital of Indonesia. This dish is a variation of "nasi uduk," a traditional Betawi dish, where the rice is cooked in coconut milk and aromatic spices. "Bakar" means grilled in Indonesian, hence this version features rice that is wrapped in banana leaves and grilled to perfection. The grilling process imparts a unique, smoky flavor that enhances the fragrant coconut rice.

Nasi uduk has its roots in the Betawi culture, showcasing the rich culinary traditions of Jakarta's indigenous people. This dish is often served during special occasions and celebrations, owing to its rich flavor and the aroma of coconuts and pandan leaves. Over the years, the addition of grilling has turned Nasi Uduk Bakar into a beloved street food, capturing the hearts of locals and tourists alike.

Ingredients

Preparation

Preparing the Rice

Start by rinsing the white rice thoroughly under cold water until the water runs clear. This step helps remove excess starch, which can make the rice too sticky.

In a rice cooker, combine the white rice, coconut milk, and enough water to reach the two-cup mark. Add the bruised lemongrass, bay leaves, pandan leaf, and salt. Set the rice cooker to cook.

While the rice is cooking, prepare the banana leaves by cutting them into squares that are large enough to wrap a single serving of rice. Briefly pass each leaf over an open flame, softening them and releasing their aromatic oils.

Accompaniments

Alongside the rice, prepare chicken, tempeh, and tofu as accoutrements. These can be fried, grilled, or roasted, according to your preference. For a truly authentic experience, marinade with traditional Indonesian spices like coriander and turmeric before cooking.

Cooking

Wrapping and Grilling the Rice

Once the rice is cooked, allow it to cool slightly. Spoon a portion of rice onto the prepared banana leaves. Fold the leaves over the rice to form a parcel and secure with toothpicks.

Preheat a grill to medium heat. Place the banana leaf parcels on the grill and cook for about 5 minutes on each side. The banana leaves should become lightly charred, and the rice inside will have developed a smoky aroma.

Set the timer for accuracy, ensuring the rice does not overcook and dry out.

Serving

To serve, open the banana leaf parcels straight onto the plate, allowing diners to partake in the aromatic experience. Garnish with fried shallots and slices of boiled egg.

Place the grilled or fried chicken, tempeh, and tofu beside the rice. Serve with a generous side of sambal to add the characteristic Indonesian heat.

Enjoying Your Nasi Uduk Bakar Jakarta

Enjoy Nasi Uduk Bakar Jakarta with family and friends, accompanied by traditional Indonesian side dishes. This dish is best enjoyed using your hands, allowing you to break apart the rice, mix it with sambal, and savor every aromatic bite.

Pair it with a refreshing Indonesian beverage such as teh botol, a sweetened jasmine tea, that complements the rich flavors. With its harmonious blend of spices and traditional cooking methods, Nasi Uduk Bakar Jakarta offers a true taste of Jakarta's culinary heritage.

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