Nasi uduk

The Kamus Besar Bahasa Indonesia describes nasi uduk as rice cooked with coconut milk and seasoned with spices. According to the book Kuliner Betawi Selaksa Rasa & Cerita (2016) written by Akademi Kuliner Indonesia, the term uduk etymology derived from the term that means "difficult" or "struggle", which suggested that this rice dish was originally consumed by farmers and hard labourers. On the other hand, some people connected the etymology to the Javanese traditions. Sultan Agung of Mataram called this rice dish wuduk, from the Arabic word tawadhu' which means being humble before God. Depending on the dialect used, it can be referred to as uduk or wuduk in Javanese. When a reference to its taste is made, it's called sega gurih (lit. savory rice). ==History==

'', a similar dish of Malay origin common in the Malay peninsula and Sumatra According to the book Makanan Khas Betawi (2018) by Lilly T. Erwin, nasi uduk is a Betawi food that is quite popular and easy to find in almost all corners of Jakarta. It was the brainchild of Sultan Agung of Mataram, a Javanese ruler, inspired by his experience consuming kebuli rice. with sweet soy sauce) Soon, sega uduk became a part of syarat (mandatory dish) in Javanese syukuran or "gratitude" ceremonies, often called ''banca'an (alternative spelling: bancakan) or slametan. Sega uduk can be found in a berkat, a food package (usually contains rice, veggies, and side dishes), or served as a tumpeng, to be distributed after the ceremony. Sega uduk also becomes a required dish to be served during Wiwitan'', a Javanese pre-harvest ritual. Uduk was introduced to Batavia by Javanese migrants in 1628, and later became popular dish in this region. ==Side dishes==

, krechek (beef rind in spicy coconut milk), and sambal kacang'' For certain rituals or ceremonies, uduk is usually served with traditional Javanese dishes like kering tempe, urap vegetables, and sambel goreng (kentang/potato, krechek/cow's skin, teri/anchovy, etc.). Humble protein sources, such as a hard-boiled egg, fried tempeh, or fried tofu, can also be included in the package. In today's slametan, modern Indonesian food dishes (or from other regions), such as sliced fried egg, telur bumbu Bali (Balinese style egg), beef either as empal (sweet fried beef) or rendang, may also be included. Some people may also add bihun goreng (rice vermicelli) or mie goreng (noodle) to the dish. Krupuk, rempeyek, or emping can also be added. Jakarta's style uduk is a cross between Javanese's uduk and Melayu's nasi lemak. It may include jengkol (brown stinky beans) as a Betawi touch, and some elements of nasi lemak, such as teri-kacang, similar to ikan bilis and peanuts in nasi lemak, which is also slightly similar to Javanese sambel goreng teri, except that it is not spicy. Sambal may be used in a commercial uduk, but it is not a prerequisite for a ritual or ceremonial uduk. In general, any type of sambal can be used as a condiment. Jakarta's style nasi uduk call for sambal kacang, which is hot chili pepper paste mixed with ground peanuts. ==Nasi uduk in Jakarta==

Nasi uduk is common breakfast fare in Jakarta kampungs or urban residential areas. In most pasar pagi traditional markets in Jakarta and surrounding areas, nasi uduk vendors can be easily spotted selling their breakfast offering every morning. Each neighbourhood in Jakarta has its variant of the dish, such as nasi uduk slipi from West Jakarta. The Kebon Kacang area near Tanah Abang in Central Jakarta is known for its nasi uduk. Nasi uduk served in Kebon Kacang style usually consists of a small amount of nasi uduk wrapped in banana leaf, consumed with a variety of side dishes. A single portion of nasi uduk Kebon Kacang style is usually quite small, thus two or multiple wraps of banana leaf nasi uduk are required to be a fulfilling meal. Nasi uduk is a popular dish for busy commuters in Jakarta, mainly because it is affordable (one serving costs an average Rp10,000 or about US$0.77). It can be found throughout the day; some roadside stalls open exclusively in the morning, noon, or night, depending on the demographics of the surrounding area. Stalls near residential areas, marketplaces, train stations, and schools are usually open from morning to noon, while the ones near offices and street-side are usually open from afternoon to midnight. ==See also==