Nasi Uduk and Lamongan Chili Sauce

Lately, I’ve noticed countless videos on Instagram showcasing how to make Nasi Uduk. At first glance, it doesn’t seem too hard to prepare, and luckily, the ingredients are easy to find. Encouraged by this, I decided to give it a try. Here’s what I discovered about this comforting dish.

Nasi Uduk: A Breakfast Favorite
Indonesians have a saying: "If you haven't eaten rice, you haven't eaten at all." For us, rice isn’t just food—it’s an essential part of every meal. Among the many rice-based dishes we love, Nasi Uduk stands out. It’s a common breakfast dish, typically served with a variety of side dishes like spicy tempeh stir-fried with anchovies and balado eggs (hard-boiled eggs in chili sauce).

What makes Nasi Uduk unique is how it’s cooked. Unlike plain white rice, Nasi Uduk is infused with coconut milk and fragrant herbs, giving it a savory and rich flavor. Here’s how I made it:

1. Start with the Aromatics: Stir-fry crushed lemongrass, galangal, and lime leaves until fragrant.
2. Cook the Rice: Add the washed rice to the pan and pour in coconut milk (just enough to cover the rice). Add a pinch of salt.
3. Steam to Finish: Once the coconut milk is absorbed, transfer the rice to a steamer. Add bay leaves and pandan leaves for extra aroma. Occasionally stir until the rice reaches the perfect texture.

The result? A warm, flavorful dish with a creamy hint of coconut. Nasi Uduk pairs best with dry side dishes rather than soups to complement its rich taste.

While making Nasi Uduk, I thought about another dish I’ve always loved: meals served with Lamongan chili sauce. Lamongan, a district in East Java, is famous for this spicy condiment. Many roadside stalls proudly display “Warung Lamongan” on their signs, offering dishes that feature this iconic chili sauce.

The typical setup includes warm rice, fried chicken or duck, Tilapia (Nila), or catfish, along with side dishes like tofu, tempeh, and fried eggplant. Fresh vegetables are minimal—usually just cucumber slices, raw cabbage, and a few lemon basil leaves. But the real star is the chili sauce. Its flavor can make or break the meal and determines whether customers will come back for more.

Interestingly, there’s some debate about what defines “true” Lamongan chili sauce. Some locals insist that authentic Lamongan chili sauce should be purely spicy, without sugar. However, most versions I’ve tasted have a blend of sweet, spicy, and savory flavors—a balance I personally enjoy.

Here’s how I prepared it:

1. Fry each ingredient separately: candlenuts, shallots, red chili, bird’s eye chili, tomatoes, and shrimp paste (terasi).
2. Combine: Grind the fried ingredients together, then add brown sugar and salt for seasoning.

Lessons from the Kitchen
When I finally tasted my creations, I couldn’t help but laugh. The flavors didn’t match what I’d hoped for, and it made me realize just how tricky it is to replicate dishes that seem simple. But the experience was worth it. I now understand why dining out can feel so practical—someone else does all the hard work! The taste of expertly made Lamongan chili sauce from a local stall is tough to beat.

Cooking at home, though, has its perks. I get to choose fresh ingredients, control the oil quality, and ensure cleanliness. Sure, there’s the downside of lingering shrimp paste aromas and the pile of dishes to clean, but there’s also a sense of accomplishment. Trying out these recipes has sparked my curiosity to explore other dishes I used to buy. Maybe next time, my cooking will taste a little closer to the real thing.

For now, I’m content with the journey of learning, one dish at a time.