Yellow Rice ( Nasi Kuning In Indonesia )

Many traditional Indonesian dishes that are well known to foreign countries, one of which is yellow rice. Yellow rice is a typical Indonesian food. This food is made ​​from rice cooked with turmeric and coconut milk and spices. With the addition of spices and coconut milk, saffron rice has a more savory flavor than white rice. Plain yellow rice served with various side dishes typical of Indonesia. In the tradition of Indonesia color symbolizes the golden mountain of yellow rice that meaningful wealth, prosperity and the moral high ground. Therefore yellow rice is often served at Thanksgiving events and happy events such as birth, marriage and fiance. In the Balinese tradition, the color yellow is one of the four sacred colors that exist, in addition to white, red and black. Yellow rice is therefore often used as a dish on ceremonial brass.

Material :

1kg of rice fluffier
200 gr glutinous rice
water to soak the rice (to taste until the rice is submerged)
2 tablespoons ground turmeric
1000 ml of coconut milk old
3 lime leaves, discard the bones leaves
2 stalks lemon grass crushed
2 cm ginger crushed
salt to taste
2 tablespoons lime juice

How to make :

1. Soak rice and glutinous rice in water mixed with turmeric powder. 
2. Let stand 30 minutes and steam for 30 minutes.
3. Meanwhile, boil the coconut milk with lime leaves, lemongrass, ginger and a little salt, stir until boiling.
4. Enter the rice and cook, stirring, until water is absorbed.
5. Add the lime juice. Stir well.
6. Steamed until cooked.
7. While hot, dl printing, print cone. 
8. Let cool slightly then pour over the Tampah that have been decorate.  

COMPLEMENTARY :

POTATO CAKES
 
Material :

750 grams of potatoes fried / boiled, mashed
200 g corned beef / ground beef
2 eggs
1 / 2 teaspoon ground nutmeg
cooking oil

Subtle spice :

3 tablespoons fried onions
2 cloves garlic
1 / 2 teaspoon pepper
1 / 2 teaspoon salt

How :

1. Stir in potatoes, corned beef, nutmeg and spices, a small square shape
2. Dip in egg, fry until cooked.

DRIED POTATOES


Material :

750 g potatoes, peeled and cut into matchsticks for
1 teaspoon water whiting
5buah red pepper, cored thinly sliced​​, stir-fry until wilted
150 g anchovies, fried
200 gr. peanuts, fried
100 grams sugar
50 ml tamarind water
cooking oil

Subtle spice :

5 pieces of red chilli
5 grains onion straw
4 cloves garlic
2 cm galangal
1 / 2 teaspoon salt

How :

1. Soak potatoes in water whiting for 30 minutes, then fry until dry.
2. Stir-fry ground spices until fragrant. Enter the granulated sugar and tamarind water. Cook until the hair, add potatoes, anchovies and peanut fields. Stir well.
3. Garnish with fried chili.

TEMPE DRY


Material :

300 grams tempeh, thinly sliced ​​1 / 2 cm x 3 cm, fried dried
3 pieces of red pepper, thinly sliced​​, fried, drained
1 tablespoon fried shallots
1 bay leaves
1 clove garlic
1 / 2 cm galangal
1 teaspoon sour
1 teaspoon salt
75 grams of brown sugar
50 cc of water

How :

1. Puree garlic, galangal, tamarind, salt, and sugar and stir fry until fragrant.
2. Insert the bay leaves, stir-fry again, then give water, cook until thick again, then reduce the heat.
3. Enter tempeh, fried shallots and red pepper, stir, remove from the heat.