Aromatic Nasi Uduk Breakfast Bowl with Tempeh and Sambal

**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.

**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.

**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.

**Fry the Eggs (Optional):** In the same frying pan, fry the eggs to your desired doneness.

**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.