Nasi Kuning (Yellow Rice)

The majority of Indonesia's populations consume rice as a staple food.
The rice can also be used in the practice rituals tradition, therefore rice is an important in the daily life of the Indonesian people.
Dishes of rice complete with a side dish have known to foreign countries, such as NASI KUNING. ("Nasi Kuning" means "Yelow Rice" in English)

Nasi Kuning is made from rice mixed with allspices of Indonesia typical, and usually prepared for the event Anniversary, Festival, practice rituals tradition, or other tradition events. Nasi Kuning usually made complete with side dish such as fried chicken, dried tempe (“tempe” means “formatted soybean cake” in English) and serundeng (relish of grated coconut and spices), etc.
Below is how to create Nasi Kuning and completed with side dish.

Nasi Kuning (Yelow rice).
Ingredients:
300 grams of bulled rice
1 sheet of pandanus leaves (20cm)
1 tbsp of grated turmeric
350 cc of coconut milk
2 stem (@ 10 cm) of Serai (Citronella) then bruised
3 pieces of salam leaves (laurellike leaf used in cooking)
2 pieces of lime leaves
Salt

How to create:
  1. Washed the bulled rice and drained, and then steamed with pandanus leaves until half-cooked during 20 - 30 minutes then lift and move to the bowl.
  2. Meanwhile, mixed the grated turmeric with 1 tbsp of coconut milk, and then filtered. Then Mix with coconut milk then entered the stem of Serai (Citronella), Salam leaves, lime leaves and salt. And cook using medium fire until boiled, while stirred to avoid break of coconut milk, continue cooking for 2 - 3 minutes, then lift from the fire.
  3. Pour piecemeal of coconut milk seasoned into the bowl which containing rice, stir well until evenly mixed till the coconut milk gone then move into the boiler and re-steam the rice until cooked.
Side dish of Ayam Goreng (Fried chicken).
Ingredients:
1 kg of chicken
4 cloves garlic
5 seeds of candlenut
1 cm of turmeric and grated
3 Stems @ 10 cm of Serai (Citronella)
Adequate Salt and edible oil

How to make:
  1. Cut the chicken into 8 pieces
  2. Puree garlic, candlenut, and turmeric, then mixed with chicken, Serai (Citronella) and salt, after then cooked using medium fire.
  3. Heat the edible oil and fry the chickens until brownish in color.
Side dish of Serundeng (relish of grated coconut and spices).
Ingredients:
300 gr of granted coconut
4 cloves of onion
3 cloves of garlic
4 seeds of candlenut
2 tbsp of coriander powder
½ tsp of caraway powder
2 tbsp slice of brown sugar
Salt
½ tsp pepper
2 pieces of eggs (usually chicken)
400 cc of edible oil

How tomake:
  1. Puree onion, garlic and candlenut
  2. And then mixed with grated coconut, input with coriander, caraway, brown sugar, salt and pepper. Add the eggs and mix until evenly mixed.
  3. Take every 1 tbsp of the above mixture of coconut and formed a round flat
  4. Heat edible oil and fry until browned
  5. Lift and Drain.
Side dish of Kering Tempe (Dried Tempe).
Ingredients:
300 gr of Tempe (“formatted soybean cake” in English)
300 cc of edible oil
4 cloves of onion
3 cloves of garlic
4 pieces of large red chili
4 tbsp slice of brown sugar
1 tbsp of tamarind water
2 pieces of salam leaves (laurellike leaf used in cooking)
Greater Galingale
Salt

How to make:
  1. Cut small the Tempe, then fried until dry and brown, lift and Drain
  2. Small sliced of garlic and onion and thinly sliced of red chili with out on bias.
  3. Stir fry the onion, red chili and garlic then add with the brown sugar, tamarind water, salam leaves and Greater Galingale.
  4. Add fried tempe and spice with salt and stir well until mixed and lift.
Now serve Nasi Kuning with fried chicken, serundeng (relish of grated coconut and spices), dried tempe, and sowed with fried onion, sliced cucumber and sliced omelet.

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