Indo Info

Nasi Kuning

Middle students have asked me to share the recipe for nasi kuning we tasted in class. Much like pumpkin soup, there are many local and even family variations of this. My own recipe varies with mood and availability of ingredients. Also, if moulded into a cone shape it is now called nasi tumpeng.

Ingredients:

(must have)

1 mug of jasmine rice

½ teaspoon powdered turmeric OR one piece of fresh turmeric finely grated

salt

(Optional)

½ thumb of ginger (finely grated OR large slices that can be removed after cooking)

Lemon grass and or kaffir lime leaves (we used both as lemon grass in market was not so fresh/strong and I have kaffir lime leaves in my garden)

1 bay leave

½ cup coconut cream

Equipment

For grating fresh turmeric or ginger I use a ceramic grating plate similar to this:

Rice cooker OR well sealed saucepan on a very low flame

Method:

1. Mix rice, turmeric, salt, and, if finely grated/pulped, also add ginger at this stage.
2. Add 1 mug of water and any leaves or lemon grass you are using. Before adding lemon grass bruise it to open up the fibres and make it easier for flavour to come out. You can also knot it so it fits in your pot/rice cooker better.
3. Cook using absorption method
4. Once cooked remove leaves (and slices of ginger or clove of garlic if added)
5. Stir through ½ cup (not ½ mug!) of coconut cream and allow to sit with lid on for another 10 min. This should give it the extra bit of moisture it needs. If not using coconut milk, you may need to add a little more water.

Ready to serve!