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| Nasi Uduk (in the middle) and its accompaniments |
When I feel off balance, I gravitate toward rice. Center,
stable and truly grounded, rice is a neutral field. It can be infused by other
flavors and textures stand on its own and act as an equilibrium agent.
Most Asian meals do not typically draw a clear separation of ingredients such as starch, meat and vegetable, like Western meals. There are no courses. The concept of layering flavors and textures in a balanced way is as old as its civilization, depending on what one can grow, harvest, raise and catch. "There is always an underlying order in the midst of chaos" is how one of my friends refers to Southeast Asia and its food. I agree.
One of the most comforting Southeast Asian rice dishes is "Nasi Uduk". Not only does it illustrate the Southeast Asian layering of taste and texture, it also gives you a hint of how the meal is served in an individual scale and speaks volumes of its culture. In Hinduism and Buddhism, Mount Meru is the center of the world, surrounded by ripples of water. According to the ancient legend, Java (one of the Indonesian islands) is the Mount Meru. Many temples throughout Southeast Asia were built to represent this belief. The cone shape of rice in the center with surrounding ripples of flavors reminds me of the legend.
Most Asian meals do not typically draw a clear separation of ingredients such as starch, meat and vegetable, like Western meals. There are no courses. The concept of layering flavors and textures in a balanced way is as old as its civilization, depending on what one can grow, harvest, raise and catch. "There is always an underlying order in the midst of chaos" is how one of my friends refers to Southeast Asia and its food. I agree.
One of the most comforting Southeast Asian rice dishes is "Nasi Uduk". Not only does it illustrate the Southeast Asian layering of taste and texture, it also gives you a hint of how the meal is served in an individual scale and speaks volumes of its culture. In Hinduism and Buddhism, Mount Meru is the center of the world, surrounded by ripples of water. According to the ancient legend, Java (one of the Indonesian islands) is the Mount Meru. Many temples throughout Southeast Asia were built to represent this belief. The cone shape of rice in the center with surrounding ripples of flavors reminds me of the legend.
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| Ankor Wat |
During my visit at Angkor Wat, a wall carving
of Vishnu (Hindu god), standing on top of a turtle, churning the ocean (the
milky way) and being pulled in the opposite directions of good (Devas) and evil
(Asura), to find immortality, the balance way was engraved...and my underlying
order was awakened.
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| The Left |
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| The Center |
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| The Right |
"Nasi" means rice in the Indonesian language. "Nasi Uduk"
is the coconut rice, typically served with fried shallots, fried
peanut-anchovies, cooked vegetable salad with peanut sauce (Gado Gado), Sambal
(chili paste), rice crackers, chicken satay (curried or fried). In Malaysia,
this similar dish is called Nasi Lemak.
This dish gives me balance. The rice is the centerpiece of the plate. Surrounding the coconut rice is the rest of the components, in small portions. Each side has its unique flavor that contributes to the flavor balance of the dish. The coconut rice is mild, sweet and nutty with hints of lemongrass, cinnamon and nutmeg. The Gado Gado gives green beans and sprouts a cooked but bouncy texture, dressed with creamy peanut sauce. The sambal provides chili and tangy heat. Top the dish off with the crunchy crackers and the fried shallots. How could you not be balanced?
The etiquette in eating a Southeast Asian meal is understood here as well--no knife or chopsticks, just hands and in small bites. One can adjust the flavor to his or her liking by adjusting the amount of different food in a bite. (You are allowed to adjust flavor to your liking, unlike the scorn you get from the western chefs). There are no courses of food here, but all together at once. If you grow up eating meat, potatoes and Mac and cheese, take small bites. You will need time to build and train your palate to understand and enjoy the food. The point is to taste the complexity and how raw ingredients transform, not tasting the food in its original state. Take steak and sushi out of your mind for a moment.
I have searched for an Indonesian or Malaysian restaurant to try this dish in the Triangle area and I came up empty. In the DC metro area, I visit Satay Sarina in Alexandria, VA and Malaysian Kopotium (at M st and 19th in DC).
So here is how I cope with my craving:
This dish gives me balance. The rice is the centerpiece of the plate. Surrounding the coconut rice is the rest of the components, in small portions. Each side has its unique flavor that contributes to the flavor balance of the dish. The coconut rice is mild, sweet and nutty with hints of lemongrass, cinnamon and nutmeg. The Gado Gado gives green beans and sprouts a cooked but bouncy texture, dressed with creamy peanut sauce. The sambal provides chili and tangy heat. Top the dish off with the crunchy crackers and the fried shallots. How could you not be balanced?
The etiquette in eating a Southeast Asian meal is understood here as well--no knife or chopsticks, just hands and in small bites. One can adjust the flavor to his or her liking by adjusting the amount of different food in a bite. (You are allowed to adjust flavor to your liking, unlike the scorn you get from the western chefs). There are no courses of food here, but all together at once. If you grow up eating meat, potatoes and Mac and cheese, take small bites. You will need time to build and train your palate to understand and enjoy the food. The point is to taste the complexity and how raw ingredients transform, not tasting the food in its original state. Take steak and sushi out of your mind for a moment.
I have searched for an Indonesian or Malaysian restaurant to try this dish in the Triangle area and I came up empty. In the DC metro area, I visit Satay Sarina in Alexandria, VA and Malaysian Kopotium (at M st and 19th in DC).
So here is how I cope with my craving:
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| Beginning of Nasi Uduk |
Nasi Uduk:
2 1/2 cups of white Jasmine rice
4 cups of Coconut milk
1 cup of water
4 stalks of Lemongrass
2 of each cinnamon stick, whole nutmeg
1 teaspoon of salt
1/4 teaspoon of turmeric powder
Simmer all ingredients except rice, on the stove top for 5 min.
Add all ingredients to rice cooker and cook.
2 1/2 cups of white Jasmine rice
4 cups of Coconut milk
1 cup of water
4 stalks of Lemongrass
2 of each cinnamon stick, whole nutmeg
1 teaspoon of salt
1/4 teaspoon of turmeric powder
Simmer all ingredients except rice, on the stove top for 5 min.
Add all ingredients to rice cooker and cook.
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| Simplified Gado Gado |
Gado Gado:
Blanched green beans, sprouts
Fresh sliced cucumbers
Peanut sauce
Boiled eggs
Blanched green beans, sprouts
Fresh sliced cucumbers
Peanut sauce
Boiled eggs
Peanut sauce:
1/2 cop rough ground peanuts
1/2 cup Coconut milk
to taste-Tamarind, Palm sugar, fish sauce
2 tablespoon of roasted chili, garlic, onion paste
1 teaspoon Shrimp paste
1/2 cop rough ground peanuts
1/2 cup Coconut milk
to taste-Tamarind, Palm sugar, fish sauce
2 tablespoon of roasted chili, garlic, onion paste
1 teaspoon Shrimp paste
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| Teri Kechan |
Teri Kechan (Anchovies peanut)
Dried anchovies, fried
Peanut, fried
In a mortar and petal, grind:
1/2 teaspoon Shrimp paste
5 Thai Chili
3 garlic cloves
Sauté on low heat for 10 min. With 1 tablespoon of vegetable oil
Add:
3 tablespoon of Palm sugar
2 tablespoon Tamarind pulp
Simmer for another 10 min
Add anchovies and peanuts...done.
Dried anchovies, fried
Peanut, fried
In a mortar and petal, grind:
1/2 teaspoon Shrimp paste
5 Thai Chili
3 garlic cloves
Sauté on low heat for 10 min. With 1 tablespoon of vegetable oil
Add:
3 tablespoon of Palm sugar
2 tablespoon Tamarind pulp
Simmer for another 10 min
Add anchovies and peanuts...done.
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| A Balanced Dinner |
I serve Massaman curry with this dish since it was soo cold outside. Hope you
feel balanced...I do.
Cheers!
Teera
Cheers!
Teera
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