Nasikuning Recipes

NASI KUNING

Nasi Kuning image

I just returned from 3 weeks in Indonesia where I took a culinary course in Yogyakarta. This is one of the dishes I learned to make. I had previously made Nasi Kuning with a mix but this is MUCH better.

Provided by Kathy

Categories Rice

Time 25m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup rice
2 cups water
1/2 cup coconut milk
2 inches piece fresh lemongrass
2 bay leaves
1 teaspoon turmeric
1/2 teaspoon salt

Steps:

Smash the lemongrass with the edge of knife to release aroma.
Mix all of the ingredients together in a sauce pan.
Set on stove until it begins to boil.
Turn heat to low. Cover and cook until rice is done and the water is absorbed.
Removed bay leaves and lemon grass before serving.

Nutrition Facts : Calories 497.2, Fat 13.8, SaturatedFat 11.8, Sodium 624.5, Carbohydrate 84.3, Fiber 3.2, Sugar 4.6, Protein 8.5

NASI GORENG

Nasi Goreng image

A colorful stir-fried rice dish of shrimp and eggs seasoned with a spicy soy sauce mixture.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 1/2 cups long grain rice, or 3 cups cooked and cooled long grain rice
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons sambal oelek, plus more for serving
3 tablespoons peanut oil
3 large eggs, beaten
12 ounces small shrimp, peeled and deveined
2 medium shallots, thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon brown sugar
1/2 teaspoon ground coriander
3 scallions, julienned, soaked in cold water
1 small carrot, julienned, soaked in cold water
Hoisin sauce, for serving

Steps:

If cooking the rice, prepare according to package instructions. Cool and set aside. (This can be done up to day ahead).
Mix the soy sauce, fish sauce, sambal oelek and 1/4 cup water in a small bowl and set near the stove. Place all the remaining ingredients by the stove as well. Heat 1 tablespoon of the oil in a wok or large deep skillet over high heat. Add the eggs and cook, swirling the pan but not stirring the eggs, so the eggs spread out to make a flat, set omelet, about 2 minutes. Remove the omelet from the wok to the work surface, cool, and slice into strips.
Add 1 more tablespoon oil to the pan and, when hot, add the shrimp and cook, stirring, until just pink, about 3 minutes. Remove from the wok and chop coarsely. Wipe out any accumulated juices in the wok.
Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the shallots, garlic, brown sugar and coriander and cook until the shallots are soft, about 2 minutes. Add the rice along with the soy sauce mixture and stir to coat and combine. Increase the heat to medium-high and continue stir-frying until the rice is heated through and lightly toasted, about 5 minutes. Stir in the shrimp and egg strips and cook until just heated through. Transfer to a platter and top with the drained scallions and carrots. Serve with more sambal oelek and hoisin, as desired.

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