 A basicnasi uduk from a shop in theNetherlands | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Greater Jakarta,Java |
| Created by | Javanese |
| Serving temperature | Hot or room temperature |
| Main ingredients | Rice cooked incoconut milk and spices with side dishes |
Nasi uduk (from Javanese nasi wuduk;Javanese script:ꦤꦱꦶꦮꦸꦢꦸꦏ꧀) is anIndonesian-stylesteamedrice cooked in coconut milk dish, especially popular inBetawi andJavanese culinary traditions.[1][2]
TheKamus Besar Bahasa Indonesia describes nasi uduk as rice cooked with coconut milk and seasoned with spices.[3]
According to the bookKuliner Betawi Selaksa Rasa & Cerita (2016) written by Akademi Kuliner Indonesia, the termuduk etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers.[1]
Another theory suggests that the termuduk is related to the termaduk which means "mix", thus nasi uduk means "mixed rice".[4]
On the other hand, some people connected the etymology to the Javanese traditions.Sultan Agung ofMataram called this rice dishwuduk, fromthe Arabic wordtawadhu' which means being humble before God.[5][6] Depending on thedialect used, it can be referred to asuduk orwuduk inJavanese.[7] When a reference to its taste is made, it's calledsega gurih (lit. savory rice).[7]
According to the bookMakanan Khas Betawi (2018) by Lilly T. Erwin, nasi uduk is a Betawi food that is quite popular and easy to find in almost all corners ofJakarta.[1] Despite its current popularity in the Jakarta area, historians suggest that the origin of this rice dish can be traced to the influence of two culinary traditions:Malay andJavanese.[1]
According to historians, there were historic trade and migration links connectingthe port of Malacca and the port of Batavia, thus Malay traders and immigrants frequently visited Batavia, thus they brought thenasi lemak cooking tradition into Batavia. Plus, there were Javanese settlers in Batavia who were also familiar with cookingcoconut rice.[1] Moreover, after the fall ofPortuguese Malacca to theDutch in 1641, the link between the two port cities was enforced tremendously since finally, both belonged to the Dutch empire. The trace of the Malay people's migration from the Malay Peninsula and Sumatra into Batavia can be seen in the historic name of the Kampung Melayu area in East Jakarta.
On the other hand, some historians suggested that nasi uduk was originated fromJava.[8] It was the brainchild ofSultan Agung of Mataram, a Javanese ruler, inspired by his experience consumingkebuli rice.[8] According toBabad Tanah Jawi, Mataram sultans loved to eat "Arabic rice", which may refer to different types ofpilaf or Arab-style rice. The phrase is often translated tokebuli (popular among Arabic descent in Indonesia) orbiryani (an Indian Muslim dish) as these two dishes are the most commonly known among Javanese Muslims. Sultan Agung decided to create a local version of this "Arab dish" using local ingredients, partly to reduce the imported ingredients required to make that dish.[5]Nasi uduk is mentioned in early 19th centuryJavanese literatureSerat Centhini assega wuduk.[9]
Soon,sega uduk became a part ofsyarat (mandatory dish) in Javanesesyukuran or "gratitude" ceremonies, often calledbanca'an (alternative spelling:bancakan) orslametan.Segauduk can be found in aberkat,[10][11] a food package (usually contains rice, veggies, and side dishes), or served as atumpeng, to be distributed after the ceremony. Sega uduk also becomes a required dish to be served duringWiwitan, a Javanese pre-harvest ritual.[12]
Uduk was introduced to Batavia by Javanese migrants in 1628, and later became popular dish in this region.[8] Betawi people who sell this dish will often add a Betawi touch by addingsemurjengkol.Uduk is also popular amongJavanese diasporas inSuriname and theNetherlands.
Nasi uduk is made by cooking rice soaked incoconut milk instead of water, along withclove,cassia bark, andlemongrass to add aroma. Sometimes knottedpandan leaves are thrown into the rice while steaming to enhance the fragrance. The coconut milk and spices infused an oily, rich flavour to the rice.Bawang goreng (friedshallots) is sprinkled on top of the rice before serving. Other dishes are usually served as side dishes.
Depending on the occasion,uduk can be served "berkat style" in a woven bamboo box, wrapped in teak or banana leaves, or served as a large cone on atampah (a rounded bamboo platter) as atumpeng.
Recently, nasi uduk is also offered inMcDonald's fast food chains in Indonesia. It is coconut rice served withsambal terasi,scrambled egg,bawang goreng (fried shallot), and completed with shredded fried chicken.[13]
For certain rituals or ceremonies, uduk is usually served with traditionalJavanese dishes likekering tempe,urap vegetables, andsambel goreng (kentang/potato,krechek/cow's skin,teri/anchovy, etc.). Humble protein sources, such as a hard-boiled egg, fried tempeh, orfried tofu, can also be included in the package.
In today'sslametan, modern Indonesian food dishes (or from other regions), such as sliced fried egg,telur bumbu Bali (Balinese style egg), beef either asempal (sweet fried beef) orrendang, may also be included. Some people may also addbihun goreng (rice vermicelli) ormie goreng (noodle) to the dish.Krupuk,rempeyek, oremping can also be added.
Jakarta's styleuduk is a cross between Javanese'suduk and Melayu'snasi lemak. It may includejengkol (brown stinky beans) as a Betawi touch, and some elements of nasi lemak, such asteri-kacang, similar toikan bilis and peanuts in nasi lemak, which is also slightly similar to Javanesesambel gorengteri, except that it is not spicy.
Sambal may be used in a commercialuduk, but it is not a prerequisite for a ritual or ceremonialuduk. In general, any type of sambal can be used as a condiment. Jakarta's style nasi uduk call forsambal kacang, which is hot chili pepper paste mixed with ground peanuts.
Nasi uduk is common breakfast fare in Jakartakampungs or urban residential areas. In mostpasar pagi traditional markets inJakarta and surrounding areas, nasi uduk vendors can be easily spotted selling their breakfast offering every morning. Each neighbourhood in Jakarta has its variant of the dish, such asnasi uduk slipi from West Jakarta. The Kebon Kacang area nearTanah Abang in Central Jakarta is known for its nasi uduk. Nasi uduk served in Kebon Kacang style usually consists of a small amount of nasi uduk wrapped in banana leaf, consumed with a variety of side dishes.[14] A single portion of nasi uduk Kebon Kacang style is usually quite small, thus two or multiple wraps of banana leaf nasi uduk are required to be a fulfilling meal.[citation needed]
Nasi uduk is a popular dish for busycommuters in Jakarta, mainly because it is affordable (one serving costs an average Rp10,000 or about US$0.77). It can be found throughout the day; some roadside stalls open exclusively in the morning, noon, or night, depending on the demographics of the surrounding area. Stalls near residential areas, marketplaces, train stations, and schools are usually open from morning to noon, while the ones near offices and street-side are usually open from afternoon to midnight.[15]
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