Nasi Uduk and Sambal Lamongan

I've noticed countless videos on my Instagram feed demonstrating how to prepare this dish, and upon closer inspection, it doesn't seem too challenging to make. Moreover, all the necessary ingredients are readily available.

Nasi Uduk

Indonesians have a saying: "If you haven't eaten rice, you haven't eaten at all." That's why, no matter how much food we consume, it still feels incomplete without rice, our staple food. We have various rice dishes, one of which is Nasi Uduk. Typically enjoyed for breakfast, Nasi Uduk is served with various side dishes, often including tempeh stir-fried in chili sauce with anchovies and balado eggs (boiled eggs in sauce). Nasi Uduk has a unique flavor due to its cooking method, which differs from ordinary white rice; it is cooked with several additional ingredients, including coconut milk.

To prepare, begin by stir-frying crushed lemongrass, galangal, and a few lime leaves. Once wilted, add the washed rice and pour in the coconut milk according to the rice quantity. Add a pinch of salt.

Once the coconut milk has evaporated, transfer the rice to a steamer with boiling water. Add bay leaves and pandan leaves to enhance the aroma. Occasionally stir the rice, and once it reaches the desired texture, allow it to cool. Nasi Uduk has a savory flavor and is slightly rich due to the coconut milk, making it more suitable to serve with dry side dishes rather than soup.

Sambal Lamongan

Lamongan is actually the name of a district in East Java and has long been renowned for its chili sauce bearing the same name. Typically, establishments offering this dish will use the name "Warung Lamongan or Lamongan Stall," "Pecal Lele Lamongan," or simply just "Lamongan." This is why this chili sauce is so closely associated with the region.

In many places, roadside stalls offer Lamongan chili sauce is readily available, regardless of each region's culinary specialties. Besides being inexpensive, this dish's flavor appeals to a wide range of people. It consists of warm white rice, which can be plain or savory, accompanied by a choice of fried chicken or duck, and fried Tilapia (Nila) or catfish, along with side dishes such as tofu, tempeh, and fried eggplant. While everything is fried, various herbs and spices are used to enhance the flavors. If you desire vegetables, they must be ordered separately, as this dish typically includes only sliced cucumber, raw cabbage, and a few lemon basil leaves. The chili sauce is the key component though, determining whether customers will return, despite the variety of food and drink options available.

Interestingly, there is some debate surrounding the use of the name "Lamongan" for this type of chili sauce. Some individuals claiming to be authentic Lamongan locals assert that true Lamongan chili sauce should not contain sugar. They argue that the hallmark of their region's chili sauce is its spicy, pungent flavor, without any sweetness. However, the Lamongan chili sauce known to most people, including myself, is spicy with a blend of sweet and savory flavors.
The key to preparing Lamongan chili sauce lies in frying each ingredient individually, including candlenuts, shallots, red chili, bird's eye chili, tomatoes, and terasi or belacan (shrimp paste). Only brown sugar and salt are excluded from the frying process. Achieving the sauce's smooth texture requires grinding each ingredient separately.

Upon tasting the finished dish, my initial reaction was one of realization that my cooking fell short of expectations. I chuckled to myself, recognizing that cooking seemingly simple food isn't as easy as it appears. At least now I understand why dining out is more economical and why cooking at home is healthier.

Why is dining out more economical and practical? Recognizing the complexity and time-consuming nature of the cooking process, I realize the low cost of enjoying this food. Nothing quite compares to the taste of Lamongan chili sauce sold at local stalls. Moreover, there's the added task of cleaning cooking utensils and dealing with the lingering aroma of shrimp paste, which can be quite unpleasant.

As for health benefits, while some ingredients may lose their nutritional value during cooking, I personally select and prepare fresh Tilapia fish and seasonings. I ensure the use of fresh cooking oil and maintain cleanliness in my cooking equipment. Additionally, I no longer hesitate to try out recipes from my collection, sparking my curiosity to explore cooking other dishes I once only purchased.