YELLOW RICE

Nasi Kuning

When I was about 10 years old I spent most of my morning through midday time with my aunt in country side. She’s very good at making festive rice along with its complement Potato Fritter (perkedel kentang), crispy tempeh, and some garnishes like celery and sliced tomato.

In Indonesian tradition usually we enjoyed it during festival or in holiday such as Ramadhan. But of course you can enjoy it everytime you like.

Here is the recipe:

1. 4 tbsp. canola oil

2. 2 cloves garlic, minced

3. 2 medium onions, chopped fine

4. 1 tbsp. turmeric

5. 1 lb. uncooked Thai fragrant rice

6. 3 c. water

7. 1 14-oz. can reduced-fat coconut milk

8. 2 stalks lemongrass

9. 1 tsp. salt

10. 1 red chili pepper, seeded and chopped

11. 1 medium cucumber, peeled and sliced thickly

12. 1 tomato, cut into wedges deep-fried shallots

13. 10 fried shrimp crackers

Direction

· In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.

· Add rice and stir to coat.

• Add water, coconut milk, lemongrass, and salt. Bring mixture to a boil, stirring frequently.
• Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
• Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
• Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.