Nasi Uduk

Nasi Udukid

Also: Betawi coconut rice

Nasi Uduk is a Betawi (Jakartan) dish of rice steamed in coconut milk and aromatics, served with an assortment of fried sides and sambal.

Identity criteria

1Rice cooked in coconut milk rather than plain water
2Aromatised with lemongrass, pandan, bay (salam), and galangal during steaming
3A Betawi / Jakarta dish, distinct from Malaysian nasi lemak
4Served with an assortment of fried accompaniments and sambal kacang or sambal
5Topped with crisp fried shallots (bawang goreng)

Components

Base

White riceessentialSteamed in coconut milk

Protein

Fried chicken, tempeh, tofu, eggoptionalCommon accompaniments served alongside

Aromatics

Lemongrass, pandan, salam leaf, galangal, kaffir lime leafessentialInfused into the rice while steaming

Liquid

Coconut milkessentialThe defining cooking medium

Seasoning

Sambal kacang or sambaloptionalPeanut or chilli sauce served with

Garnish

Fried shallotsessentialSprinkled over the finished rice

Technique

Coconut-aromatic steaming: Rice is cooked in spiced coconut milk so each grain carries fragrance and richness, the heart of the dish
Frying the accompaniments: Crisp fried tempeh, chicken, and shallots provide the contrasting texture the dish is known for

Form & serving

Served: Mounded rice with fried sides arranged around it
Temperature: warm
Portion: individual plate
Pairs with: ayam goreng · tempe orek · telur balado · bihun goreng · emping crackers · sambal kacang

Character

Flavour

coconuttyaromaticsavouryfragrant

Texture

soft, fluffy rice with crisp fried accompaniments

Eaten

A staple Jakarta breakfast sold by street vendors at dawn, served on a banana-leaf-lined plate or wrapped to go with a spread of fried sides.

When

year-round

Variations & related

Regional variations

Nasi uduk Betawi · Jakarta, Indonesia
The classic Betawi street version with a full spread of fried sides
Nasi uduk komplit · Indonesia
A loaded plate with multiple proteins, egg, and crackers

Related dishes

sibling Nasi Lemak
The Malay coconut-rice counterpart, cooked similarly but with different aromatics and sides
pairs-with Ayam goreng
Fried chicken is its most common partner

Substitutions

Coconut milk → Plain waterinadmissible
Eliminates the coconut richness and aroma; becomes ordinary steamed rice
Fresh aromatics → Omitting lemongrass/pandan/salaminadmissible
Loses the signature fragrance that defines the dish
Fried chicken → Fried tofu and tempeh onlyadmissible
Acceptable vegetarian-leaning version of the accompaniments

Common mistakes

Cooking the rice in water instead of coconut milk
Skipping the aromatic leaves and lemongrass
Forgetting fried shallots, a defining garnish
Confusing it with nasi lemak despite different origin and aromatics

Provenance

A Betawi dish from Jakarta showing Malay and Arab influence, now a ubiquitous Indonesian breakfast and street food.

Claimed by: Indonesia

References

1.Betawi / Jakarta culinary tradition

Confidence: high