Nasi Uduk

Ingredients

• 400 g jasmine rice
• 400 ml coconut milk
• 200 ml water
• 2 stalks lemongrass
• 3 cm galangal
• 1 pandan leaf
• 3 salam leaves (Indonesian bay)
• 2 kaffir lime leaves
• 1 cinnamon stick, 5 cm
• 3 whole cloves
• 1.5 tsp salt
• 3 eggs
• 1 tbsp vegetable oil
• 3 tbsp crisp fried shallots
• 1 cucumber
• 60 g prawn crackers
• 4 tbsp sambal terasi, to serve

Before you cook

• Rinse the rice under cold water until the water runs almost clear, then drain it thoroughly in a sieve.
• Bruise the lemongrass stalks along their length with the back of a heavy knife.
• Peel the galangal and slice it into thin coins.
• Tie the pandan leaf into a loose knot.
• Slice the cucumber into thin half-moons.

Steps

1. Tip the drained rice into a medium saucepan and pour over the coconut milk, the water and the salt.
2. Add the bruised lemongrass, galangal coins, pandan knot, salam leaves, kaffir lime leaves, cinnamon stick and cloves to the pan.
3. Bring the pan to a gentle boil over medium heat, stirring once so the coconut milk does not catch on the base.
4. Lower the heat and cook uncovered for about 10 minutes, until the liquid has been absorbed and the rice looks like a stiff half-cooked porridge.
5. Spread the half-cooked rice in an even layer inside a steamer basket lined with muslin or baking paper.
6. Steam the rice over rapidly boiling water for 25 minutes, until every grain is tender right through.
7. Pick out the lemongrass, galangal, pandan, cinnamon and leaves, then fluff the rice with a fork and cover it to keep warm.
8. Beat the eggs with a pinch of salt until the yolks and whites are fully combined.
9. Heat the oil in a frying pan over medium heat and pour in the egg, swirling it into one thin flat omelette.
10. Cook the omelette for 2 minutes without turning, until the top is set and dry, then slide it onto a board to cool.
11. Roll the cooled omelette into a cigar and slice it across into thin ribbons.
12. Mound the rice onto four plates and scatter the omelette ribbons and fried shallots over the top.
13. Tuck the cucumber slices and prawn crackers alongside, add a spoonful of sambal to each plate and serve straight away.