Nasi kuning

Yield: 1 servings

Measure Ingredient
1 tablespoon Oil
⅔ cup Long Grain Rice (Basmati best)
4 \N Cloves
2 \N Piece Cinnamon
1 teaspoon Ground Cumin
1 teaspoon Ground Turmeric
½ teaspoon Fresh Ground Black Pepper
1¼ cup Chicken Broth
1 \N Salam Leaf or Bay Leaf
\N \N 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.

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