Balinese cuisine VI - The essentials II: Nasi Kuning (yellow fragrant rice)

Last but not least: Nasi Kuning, rice flecked with fried onion, lemon basil, ginger and chilli which is considered food for the Gods.

NASI KUNING (yellow fragrant rice)



Ingredients

For soaking with the rice:
1 1/2 cups of white rice
1/2 cup water
1 heaped tbsp turmeric (grated)

For steaming with the rice:
5 salam leaves
2 lemongrass
3 lime leaves
1 pandan leaf

To mix with the steamed rice:
2 tbsp suna sekoh (for recipe see Balines cuisine III)
3 tsp sambal goreng (for recipe see Balinese cuisine II)
7 lime leaves (shredded)
2 tbsp lemon basil (shredded)
1/4 tsp salt
3 tbspn fried shallots
3 kaffir lime
2 tbsp torch ginger petals (sliced)

Blend fresh turmeric with the 1/2 cup of water and strain. Mix the turmeric juice withh the rice and add water to cover. Soak for 15 minutes until the rice is golden.
Strain the rice and steam with the aromatic leaves until dry and fluffy. If you use a rice cooker, add a little less water.


Fry the sunah cekoh paste in coconut oil over medium flame for around 3 minutes until it appears separated. Keep moving the mixture back and forth so it does not burn and add water if the mixture is too dry. Set aside.
Mix the steamed rice with the final seasonings: sambal goreng, kafffir lime, fried shallots, suna cekoh, lemon basil, torch ginger and salt.




Check seasonings and garnish with fried shallots. Combine all the dishes previously published and enjoy your rijsttafel!



SELAMAT MAKAN!

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Location:Ubud - Bali, Indonesia