Yield: 1 servings
|⅔ cup||Long Grain Rice (Basmati best)|
|1 teaspoon||Ground Cumin|
|1 teaspoon||Ground Turmeric|
|½ teaspoon||Fresh Ground Black Pepper|
|1¼ cup||Chicken Broth|
|1||Salam Leaf or Bay Leaf|
|Fried Onion Flakes|
Here's the recipe for Nasi Kuning. Ignore the reference to Crisp Beef. It's not necessary and is a lot of trouble to fix. Otherwise, the recipe is easy and good.
Heat the oil in a 1½-quart saucepan over medium-high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, cumin, turmeric and pepper; stir for a minute or so. Pour in the broth, add the salam or bay leaf. Bring to a rapid boil then cover and reduce the heat to a very low simmer. Simmer for about 40 minutes. Garnish with Crisp Beef, Onion Flakes, thin strips of bell pepper, and paper thin slices of cucumber.
FRIED ONION FLAKES: Heat one Tablespoon oil in a heavy frying pan over medium-high heat. Add ½ cup dried onion flakes and stir until brown and crisp. Stores well in an airtight container.
Posted by Stephen Ceideburg; January 7 1991.