Nasi kuning
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| ⅔ | cup | Long Grain Rice (Basmati best) |
| 4 | Cloves | |
| 2 | Piece Cinnamon | |
| 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 | ||
Directions
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.
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