Nasi Kuning

Nasi = Rice

Kuning = Yellow

 

This is one of my birthday food I made for my self. It is a tradition in Indonesia if we have something good to celebrate of, we usually make nasi kuning. But you can also find this  nasi kuning everywhere in the morning for breakfast ;)

Actually nothing fancy here, just normal side dishes. But you have to have at least 3 different side dishes to make it look nice and taste better. I’ve posted some of the side dishes here too before.

In this version (I usually make different side dishes everytime I make nasi kuning, depending on the mood and the fridge :D). Here I have: simple fried noodle, spicy tempe, chicken livers and eggs curry, crackers and of course the yellow rice. Sometime I also add serundeng (spiced toasted coconut) as the side dish but this was last minute celebration, didn’t have coconut in stock.

Now the most important part. Cooking the rice. I’m not sure if I should post on the ingredients and how to cook rice here because I know lots of you are a good cook and probably already know how to cook rice. But if you want the recipe, I can update it later :)

 

To make yellow rice, just replace the water with coconut milk and add 1 stick of lemon grass, 2 salam leaves (can skip this if you don’t have one), 1 pandan leaf (can also skip this if you want), about 1 tsp ground turmeric for 3 cups raw rice and salt. Then cook it as normal.

 

Spicy Tempe (My way)

Ingredients:

  • 1 block of tempe (400g)
  • 2 red chillies
  • 1 garlic clove
  • 1 banana shallot or 1/2 red onion
  • 1/4 tsp turmeric paste
  • 1 tbsp brown sugar
  • salt & pepper

 

How to:

  1. Slice tempe into thick julienne and deep fried until nice, brown and almost dry.
  2. Put chillies, onion, garlic, turmeric paste and brown sugar in a small food processor and blitz until smooth.
  3. Heat 1 tbsp oil in a hot pan, saute the paste until fragrance.
  4. Add in the fried tempe, mix well. Turn off the heat. Serve.

 

Birthday food

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10 Comments

  1. whiteweights says:

    The bright colours in the picture caught my attention and I couldn’t resist posting a comment. The recipe sounds lovely (even though I’ve only ever had a version of the rice with curry in Malaysia).
    A quick question – when you say cook the rice as normal, do you cook your rice by allowing the rice to absorb all the liquid or do you boil the rice in a large pot of water and then strain the rice out later?

    • Ridha says:

      I always cook the rice by allowing the rice to absorb all the liquid. I usually use my finger to measure the liquid, that’s why it’s a bit tricky for me to explain how much water and how much rice :D
      You can also cook the rice half cooked then steam for 10 minutes.

    • Ridha says:

      Thanks. This is also one of my favourite breakfast. I love warm / hot stuffs in the morning.
      Let me know the result. Ask me anything, I’d love to help :)

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