Indonesian · Breakfast
Nasi uduk (coconut rice) with sambal and tempeh
Fragrant coconut rice with a fiery chilli sambal and crisp fried tempeh.
- Calories
- 563 kcal
- Protein
- 24 g
- Carbs
- 60 g
- Fat
- 25 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: soy, coconut.
Ingredients
- 55 g Jasmine rice
- 70 ml Light coconut milk
- 100 g Tempeh
- ¾ tbsp Sunflower oil
- ¼ cucumber Cucumber
- 1¼ chillis Red chillies
- 1 clove Garlic
- ½ tsp Sugar
Method
- Rinse the rice and cook with the coconut milk and 60ml water in a covered pan for 20 minutes.
- Blend the chilli and garlic with a little water and the sugar into a small sambal.
- Fry the sliced tempeh in the oil for 3 minutes per side until golden and crisp.
- Warm the sambal in the same pan for 1 minute.
- Serve the coconut rice with the fried tempeh, sambal and sliced cucumber.
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