Nasi uduk

Instructions

1. Wash the rice until the water runs clear, then drain it.
2. In a saucepan, combine the rice with the coconut milk, water, bruised lemongrass, kaffir lime leaves, bay leaves, garlic, ginger, salt and sugar.
3. Bring to a boil, then lower the heat to the minimum, cover and cook for 25 minutes without lifting the lid.
4. Meanwhile, fry the tempeh in thin slices until crispy.
5. Fry the eggs sunny-side up in the hot oil.
6. Remove the lemongrass and bay leaves, then fluff the rice with a fork.
7. Serve the rice topped with tempeh, egg, fried shallots, cucumber and sambal.