We were having guests for dinner and wanted to cook something different. So we decided to have an Indonesian dish of Nasi Kuning (Yellow Rice) with Ayam Masak Merah (Chicken in Red Gravy), Serunding Kelapa (Spicy Coconut) and Pegedel Udang (Shrimp Cutlets).Ingrediants for Nasi Kuning:
Long grained rice (basmati is fine)
Ginger + Garlic + Fresh Temuric
(ground to a paste)
Screw Pine (Daun Pandan)
Serai (Lemon Grass)
Daun Limau Purut (Kaffir Lime Leaves)
Cinnamon Bark
(leave whole)
Don't forget:
Salt (to taste)
Butter
Coconut Milk (Santan)
As usual rice to liquid ratio is 2 : 3
Method
Boil water in steamer
Wash and drain rice.
Steam the rice.
Note: The plastic container is for show only (couldn't find a photographable metal one),
you don't want any toxins leaking into your rice from the plastic.
While the rice is steaming, place the coconut milk in another container.
Add ginger/garlic paste.
Add cinnamon bark and other herbs/leaves.
Add butter.
Let it boil.
When it starts to boil, add rice from steamer.
(The rice does not need to be cooked, it only needs to be steamed for the time it takes
to prepare the coconut milk to boil.
You still need to continue cooking the rice later.)
Cook until the liquid has been almost absorbed by the rice.
Transfer to the steamer and continue cooking.
Wash fresh eggs and place in the steamer.
You'll have boiled (or rather steamed) eggs when the rice is done.
Bon Appetite!
(Wait for the chicken, shrimp and coconut side-dishes.)
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