Reference to Cooking Yummy Nasi Kuning (Yellow turmeric rice)

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To make an extraordinary Nasi Kuning (Yellow turmeric rice), below are the components needed:

1. Get of Turmeric Rice.
2. Get 2 3/4 cups of Jasmine rice.
3. Prepare 2 1/2 cups of water.
4. Get 2 cups of coconut milk.
5. Use 1 tbs of turmeric powder.
6. Provide 1 tbs of salt.
7. Use 1 stalk of lemongrass.
8. Get 2 of bay leaves.
9. Take of Egg Balado.
10. Use 6 of eggs (hard boiled).
11. Get 6 cloves of garlic.
12. Provide 1 of medium red onion.
13. Take 1 of big tomato.
14. Get 7 pcs of red chilli.
15. Provide of Salt & pepper.
16. You need of Oil to sauté.
17. Use of Traditional Fried Chicken.
18. Take 1 of whole chicken.
19. Use 2 tbs of coriander powder.
20. Prepare 100 g of grated coconut.
21. Use 6 cloves of garlic.
22. Get 2 cm of ground turmeric.
23. Take 4 cm of ground ginger.
24. You need to taste of Salt.
25. Provide 1 cup of water.
26. You need of Oil to fry.
27. Take of Veg Bihoon.
28. Provide 250 g of bihoon.
29. Take 100 g of shredded cabbage.
30. Provide 2 of medium carrots (shredded).
31. Use 1 of medium red onion.
32. You need 4 cloves of garlic.
33. You need 4 tbs of oyster sauce.
34. Take 2 tbs of sweet soya sauce.
35. Prepare of Salt & pepper.

After readying the ingridients, now you are ready to prepare your tasty Nasi Kuning (Yellow turmeric rice) by following the guidances on this section:

1. Clean the rice and add the water to cook, along with all ingredients.
2. Cook the rice at low heat, until the rice is cooked, it takes approximately 20mins to cook. You may want to stir the rice a bit when the water starts to shimmer.
3. Keep the lid closed after you turn off the heat and keep it to let the rice fully cooked.
4. Meanwhile, prepare the chicken, clean and cut into 10-12 pieces.
5. Grind all the ingredients for the chicken except the water.
6. Place the chicken in a pot, add the grinded ingredients and add 1 cup of water. Boil the chicken until the water is over then set aside.
7. Prepare the egg balado: after boiling the egg, remove the shell and let the egg cool down.
8. Grind all the ingredients until it forms a paste.
9. On a frying pan, add little oil approx. 50ml to sauté the paste, add 50ml of water and cook until it changes colour.
10. Once the sauce colour turns darker, add the egg and let it cooked until there is no more water and the paste becomes thick.
11. Remove the egg from the pan and set aside.
12. Next repare the ingredients for the Veg. Bihoon.
13. Sauté the garlic and onion on a pot over medium heat, let the onion become soften.
14. Add the shredded cabbage and cook until it changes colour, then add the shredded carrots and mix well.
15. Add the bihoon with some water to keep the bihoon hydrated.
16. Add the oyster sauce, sweet soya sauce,salt and pepper. Get the taste that you desire.
17. Cook until everything is mixed well, approximately 15 minutes then remove from the heat and set aside.
18. Now it's time to fry the chicken, fry them until golden brown, get the crumbs from the chicken seasonings as well.
19. Lastly, arrange all the items on a plate, you can cut the egg into half and serve all together. Enjoy!.

This Nasi Kuning can be translated as Indonesian Style Yellow Fragrant Rice or Festive Yellow Rice. Why is it called festive? because It's to be served at Indonesian traditional parties, such as housewarming, welcoming guest. This is also good for anniversaries. In my family, we have a tradition. Nasi Kuning is rice coloured with turmeric and usually shaped into a cone because often present on festive occasions.

Recipe : Nasi Kuning (Yellow turmeric rice)

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Simple tips to make Nasi Kuning (Yellow turmeric rice)

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Although created from limited components, but the outstanding taste of the Nasi Kuning (Yellow turmeric rice) you will make using this recipe is a guarantee. Limited components is one of the case which makes many people choose not to cook. So, if you want your family to be able to prepare delicious food with limited ingridients, share this site so that they will be able to see this helpful recipe.

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