NASI KUNING - Fragrant Yellow Rice

Written by Redaksi

Wednesday, 24 June 2009 13:46

This a favourite rice dish where much of its magic relies on the combination of fragrant gingers and aromatic leaves. Flecked with fried onion. Lemon basil, heavenly torch ginger and chilli, the clean, fresh, flavours of this golden-yellow rice is food for the Gods.

Ingredients :
For soaking with the rice :
1 ½ cups white rice 1 heaped tbs turmeric, grated
½ cup water
For steaming with the rice :
5 salam leaves 3 lime leaves
2 lemongrass
For extra colour and flavour : 1 pandan leaf
Suna-Cekoh :
See page 20
To mix with the steamed rice :
2 tbsp. suna cekoh
3 tsp. sambal goreng 3 tbspn fried shallots
7 lime leaves, shredded 3 kaffir lime
2 tbsp. lemon basil, basil, shredded
2 tbsp. torch ginger petals, sliced
¼ tsp. salt

Blend fresh turmeric with the ½ cup of water and strain.
Mix the turmeric juice with the rice and add water to cover. Soak for 15 minute or until the rice is golden.
Strain the rice and steam with the aromatic leaves until dry and fluffy. Otherwise, use a rice cooker and add a little less water than normal.
Grind or blend the suna-cekoh ingredients into a paste. Using a wok, heat the cooking oil over a medium flame. Fry the spices, adding water if the mixture is too dry. Keep moving the mixture back and forth so it doesn’t burn. Cook until it appears separated, for around 3 minutes. Set aside. Mix the steamed rice with the final seasonings: sambal goreng, kaffir lime, fried shallot, suna-cekoh, lemon basil, torch ginger and salt.
· Check seasonings
· Garnish with extra fried shallots.
Note: if fresh kencur is not available for the suna-cekoh, replace with fresh galangal.

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