Nasi Udang Sambal ala Bu Rudi / Indonesian Shrimp rice with garlic sambal

Selam everybody...Merhaba from Turkey...

Surabaya is capital city of East Java province in Java island, also well-known as one of famous culinary destination in Indonesia. Yes, when you visit Surabaya you'll find widely various of delicious foods-traditional or even international.

And like as many other Asian cities, Surabya is also paradise of street food which mostly open almost 24 hours or start at evening. I am originally from Surabaya, so I know what kind of food you should try and where is the best around my city.

Among many famous foods, there is one which I will share today. Nasi Udang ala Bu Rudi. Nasi means rice, Udang means shrimp. Bu Rudi or madam Rudi is founder/ owner of the restaurant that serve this food.

The dish consist of white steam rice, crunchy fried shrimp, chili sambal, serundeng kelapa (spiced shredded coconut) and some fresh cucumber and Indonesian basil/ kemangi.

The typical of this famous menu is the extremely hot spice of it's chili sambal. I am talking very very seriously hot- even for some local people. You know east java food especially Surabaya's food famously spicy and hot in taste. But you can make your own sambal as your liking.

If you have culinary adventurer in your blood, you should try to come to my homeland Surabaya. Or just bookmarked my recipe for you to make at your kitchen.
The recipe I got from one of Indonesian tabloid; Nova which previously make a reportage about this famous food and said got secret recipe from the owner..well..who knows...let's make a try ^,^


Nasi Udang ala Bu Rudi

adapted from Tabloid Nova with minor adjustment by me
Serve 5
Ingedients:

• 500 g Small shrimp
• 2 tsp salt, separated
•  ½ tsp baking powder
• 250 g AP flour --> add 1 tbsp tapioca starch
• 4 cloves of garlic, finely minced --> I use 2 tsp garlic powder
• enough cooking oil for deep fry

For Sambal Chili:

• 10 shallots
• 4 cloves of garlic --> I use 6 cloves
• 100 g birds eye chili*
• 1 tsp salt --> I use 2 tsp
• ¼ tsp powder stock--> I skip this

* If you don't want too much hot/ spicy you can substitute or mix with big red chili

How to:

1. For shrimp: in medium bowl, mix together shrimps, 1 tsp salt and baking powder. Toss thoroughly till all shrimp cover by salt and baking powder, set a side in fridge for about 15 minutes. Then drain.

2. Heat enough cooking oil in deep pan/ skilet over medium heat. Meanwhile, in a platter, sift together AP flour, tapioca starch (if using), garlic powder and 1 tsp salt. Coat shrimps with flour mixture. Lightly shake the excess flour. Fry the shrimp over medium heat, stir once in a while until shrimp just reddish. Strain and drain the excess oil with paper towel.

3. Making galic sambal chili: heat small amount of oil in a wok/ pan. Fry shallot, garlic and chili pepper until wilted. Remove from heat. With mortar and pestle, blend those sambal ingredients with salt until lightly smooth.

4. Heat another 2 tbsp oil and stir fry your sambal puree until it looks oily and separated from the oil.

Serve your shrimp rice with:

• white steamed rice
• serundeng kelapa / spiced shredded coconut** See lower line for recipe
• some cucumber slice and Indonesian basil/ kemangi

Making spiced shredded coconut/ serundeng kelapa:

Blend this spices:

• 4 shallots
• 4 garlic
• 1 tbsp coriander seeds
• 2 cm turmeric or 1 tsp turmeric powder
• 2 tsp salt or to taste

other ingredients:

• about 150 gr desiccated coconut. If you can access fresh one is even better
• 1 cm galangal, crushed
• 1 Indonesian daun salam/ bay leaf
• 1 tsp tamarind paste
• about 50 g palm sugar (you can substitute with brown sugar)

tamarind pulp

heat about 2 tbsp oil in a wok/ pan. Stir fry mashed spices together with galangal and bay leaf. Continuously stir until fragrant and oily. Mix in tamarind paste and palm sugar, add few tablespoon of water.

Mix in desiccated coconut, toss nicely until all coconut cover by spices. Lowest the heat and continue to cook until coconut dry and spices mingled nicely to coconut. It require continuously stirring during cooking process to prevent burning. Check the taste. It should has balance taste between slightly sweet, sour and savory.

Ready to serve.

This side dish can be store in air tight jar in fridge up to months.

BAHASA INDONESIA

Assalamu'alaikum.... Merhaba dari Turkey....

Kali ini edisi pengen makan yang puueedess! Sekalian mumpung lagi musim udang, jadi hargaya lumayan murah dibanding kalau summer. Ya, di Turki harga ikan dan hasil laut biasanya murah pada musim dingin dimana musim berlaut dimulai awal musim dingin.

Kali ini kangen makanan kampung sendiri, nasi udang sambal a la Bu Rudi. Dulluuuu sekali.... lupa tahun berapa.. sekali pernah makan nasi udang Bu Rudi ini. Kalau nggak salah di cabang yang pasar atom Surabaya. Yang melekat di ingatan saya waktu itu sambalnya yang suuper duper pedasnya, dengan aroma bawang yang kentara.. bagi lidah Surabaya ya uenak banget..kriget sampek gemobyos--kata orang Surabaya. 

Sayangnya pas mudik lalu saya justru tidak pengen makan nasi udang ini..maunya yang sebangsa lontong balap, rujak cingur dan cs nya ^,^ ...Ya sudah, akhirnya tombo kangen kali ini bikin nasi udang dengan sambal setan plus serundeng kelapanya.

Serundeng kelapa ini bukan seperti serundeng yang biasanya ibu saya bikin- yang berasa agak manis dan berwarna coklat karena gula merah-bukan. Tapi kali ini saya bikin serundeng kelapa a la mbok madura di Surabaya-berwarna agak kuning kunyit dan rasanya lebih ke asin daripada manis. Pas deh pokoknya disanding dengan nasi udang ini.

Yuukk...segera nguplik didapur.

Resep Nasi Udang ala Bu Rudi

adaptasi dari Tabloid Nova modifikasi serundeng dan sambal sesuai selera saya
Bahan:

• 500 gr udang ukuran kecil
• 1 sdt garam
• ½ sdt baking powder
• 250 gr tepung terigu--> saya tambahin 1 sdm tapioka
• ½ sdt garam
• 4 siung bawang putih halus--> saya pakai 2 sdt bubuk bawang putih
• minyak untuk menggoreng

Sambal:

• 10 bh bawang merah
• 4 siung bawang putih --> saya gunakan 6 siung
• 100 gr cabai rawit merah
• 1 sdt garam--> saya tambahin 1 sdt lagi
• ¼ sdt bumbu penyedap--> saya tidak pakai

Pelengkap:

• nasi putih
• serundeng kelapa** resep ada di bagian bawah
• lalapan 

Cara Membuat:

1. Udang Goreng: Campur udang, garam, dan baking powder, aduk rata, diamkan selama 15 menit. Tiriskan

2. Campur tepung terigu dengan garam, dan bawang putih halus (bubuk bawang putih), hingga rata. Lumuri udang dengan campuran tepung terigu hingga rata.

3. Panaskan minyak, goreng udang di atas api sedang sambil sesekali di aduk hingga kering. Angkat dan tiriskan.

4. Sambal: Panaskan 2 sdm minyak, goreng bawang merah, bawang putih, dan cabai rawit merah hingga layu. Angkat, haluskan, tambahkan sisa bahan. Panaskan kembali 1 sdm minyak, tumis bumbu sambal halus sampai matang kembali. Dinginkan

5. Sajikan nasi udang dengan sambal, serundeng kelapa, dan lalap mentimun.

Bumbu dan cara membuat serundeng kelapa

Bumbu halus:

• 4 bawang merah
• 4 bawang putih
• 1 sdt ketumbar
• 2 cm kunyit atau 1 sdt bubuk kunyit
• 2 sdt garam atau sesuai selera

other ingredients:

• saya gunakan kelapa kering sekitar 150 gr, jika menggunakan kelapa segar sekiatr 1/2 ukuran sedang, parut
• 1 cm laos, geprak
• Daun salam
• 1 sdt asam jawa yang dilarutkan sedikit air
• sekitar 50 gr gula jawa sisir (kurangi sesuai selera)

Panaskan sekitar 2 sdm minyak, tumis bumbu halus bersama salam dan laos hingga berminyak. Masukkan air asam, dan gula jawa, tambahkan juga sedikit air, aduk hingga gula larut.

Masukkan kelapa parut, aduk rata hingga kelapa tercampur bumbu. Cicipi rasanya sesuai selera.

Kecilkan api dan lanjutkan memasak sambil terus diaduk hingga kelapa kering dan bumbu meresap.

Angkat dan dinginkan. Simpan dalam toples bersih.

Serundeng kelapa bisa disimpan dalam lemari es hingga 2 bulan lebih.

Selamat mencoba, semoga bermanfaat.