Aromatic Nasi Uduk Breakfast Bowl with Tempeh and Sambal

A flavorful and satisfying breakfast bowl featuring fragrant coconut rice (Nasi Uduk), crispy tempeh, a spicy kick from sambal, and a protein-rich fried egg, all topped with crunchy elements for added texture.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.33/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Snack•Side Dish

Cuisine:

Thai

Main Ingredient:

Eggs•Rice

Mood:

Comfort Food•Spicy

Ingredients

Servings

2cupsRice(Jasmine rice recommended)

£0.70

1canCoconut Milk(Full-fat coconut milk)

£1.30

1cupWater(Adjust based on rice cooker or pot instructions)

2leavesPandan Leaves(Tied into a knot)

£0.80

1stalkLemongrass(Bruised)

£0.50

2leavesBay Leaves

£0.20

1teaspoonSalt(Adjust to taste)

£0.01

200gramsTempeh(Firm tempeh)

£2.50

2tablespoonsSoy Sauce

£0.10

0.5teaspoonGarlic Powder

£0.05

0.3teaspoonTurmeric Powder

£0.03

2tablespoonsVegetable Oil(For frying tempeh)

£0.05

4Eggs(Optional, for fried egg topping)

£1.20

To tasteSambal(Store-bought or homemade)

£0.50

2tablespoonsFried Shallots(For topping, store-bought or homemade)

£0.60

2tablespoonsRoasted Peanuts(Optional, for topping)

£0.40

0.5Cucumber(Sliced, for serving)

£0.40

Total Cost

£9.34

£2.33 per serving

Instructions

1.
**Prepare the Nasi Uduk:** Rinse the rice until the water runs clear. In a rice cooker or pot, combine the rice, coconut milk, water, pandan leaves, lemongrass, bay leaves, and salt. Cook according to your rice cooker's instructions or until the rice is cooked through and the liquid is absorbed (about 20-25 minutes in a pot). Fluff with a fork.
2.
**Prepare the Tempeh:** Cut the tempeh into thin slices or cubes. In a bowl, mix the soy sauce, garlic powder, and turmeric powder. Marinate the tempeh in this mixture for at least 10 minutes.
3.
**Fry the Tempeh:** Heat the vegetable oil in a frying pan over medium heat. Fry the tempeh until golden brown and crispy on all sides. Remove from the pan and drain on paper towels.
4.
**Fry the Eggs (Optional):** In the same frying pan, fry the eggs to your desired doneness.
5.
**Assemble the Bowls:** Divide the Nasi Uduk among four bowls. Top with the crispy tempeh, a dollop of sambal, and a fried egg (if using). Sprinkle with fried shallots and roasted peanuts (if using). Serve with sliced cucumbers.

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My Notes

Nutrition Information

Nutrition per serving (350g)

750 kcal / 3138 kJ

Carbs

85g

33% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a richer coconut flavor, you can use only coconut milk and omit the water.

Adjust the amount of sambal to your spice preference.

If you don't have pandan leaves, you can use a few drops of pandan extract.

To make this recipe vegan, simply omit the fried egg.

Cooking Equipment

Rice Cooker or Pot

Frying Pan

Small Saucepan (Optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Aromatic Nasi Uduk Breakfast Bowl with Tempeh and Sambal

Ingredients

Instructions