Nasi Uduk with Appetizer

Nasi Uduk with add-ons (baked red peppers, chicken , raw vegetables and peanut sauce).

Mix long grain rice with coconut milk and salt (to taste) in a saucepan, lightly roll, stir a few times, set fire to lowest heat, cover saucepan and simmer for another 20 min until water evaporates.

Remove from heat before it starts to smell fiery, cover and simmer for about 10 minutes, otherwise the long grain rice will get stuck in the pot.

In the meantime, cut the chicken into pieces, grate and mix with the juice of one lemon, coriander salt, turmeric, turmeric powder and garlic. Fry in hot oil until yellow brown.

Remove the seeds from the peppers, cut them into small pieces and fry them in hot oil (from the chicken) until brown.

Cut a cucumber into thin slices.

Put the long grain rice in a suitable bowl. Arrange the dish on a flat plate. Put the baked chicken in the middle, the baked peppers all around, then the basil leaves around the peppers, and the last circle the cucumber.

Stir the peanut cream crunch with the juice of one lemon and water in a small bowl, bring it to the table.

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