Complete Indonesian Nasi Kuning with Spiced Tofu, Fried Vermicelli, and Crispy Anchovies

Nasi Kuning Complete (Yellow Rice with Sides)

Ingredients & Nutritional Information

Instructions

1. Yellow Rice (Nasi Kuning)

   • Preparation:
     Wash the rice thoroughly and place it in the rice cooker or pot. Add 3 cups of coconut milk to the rice, along with the kaffir lime leaves, bay leaves, and crushed lemongrass.
   • Seasoning:
     Add turmeric powder and salt to taste. Stir well to ensure the turmeric is evenly distributed for a vibrant yellow color.
   • Cooking:
     Cook as you normally would for rice, either in a rice cooker or on the stovetop. Stir the rice periodically during the cooking process to ensure an even yellow color and avoid burning the bottom layer.
   • Serving:
     Once fully cooked, fluff the rice with a fork and serve warm alongside the side dishes.

2. Egg & Tofu Stew (Semur Tahu dan Telur)

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   • Boiling the Eggs:
     Begin by boiling the eggs until they are hard-boiled, then peel them and set aside.
   • Tofu and Stew Base:
     Cut the fried tofu into halves and set aside. In a blender or mortar, grind the garlic, shallots, and candlenut into a smooth paste.
   • Sauté:
     Heat oil in a pan and sauté the ground spices until fragrant. Add water and sweet soy sauce to taste, followed by the eggs and tofu.
   • Simmer:
     Allow the stew to simmer on low heat until the tofu and eggs absorb the flavors of the sauce. Adjust the seasoning and serve.

3. Sweet Tempeh Stir-Fry (Tempe Orek)

   • Tempeh Prep:
     Fry the cubed tempeh until golden brown. Set aside.
   • Spice Mix:
     Grind the garlic and shallots into a paste and sauté until fragrant. Add a splash of water and sweet soy sauce to create a slightly sticky glaze.
   • Mixing:
     Toss in the fried tempeh and stir until it is evenly coated with the sauce. Cook until the tempeh absorbs the sauce. Serve warm.

4. Fried Anchovies and Peanuts (Teri Kacang)

   • Frying:
     Fry the anchovies and peanuts separately until crispy. Set aside to drain on paper towels.
   • Spice Mix:
     Grind the garlic, shallots, and curly red chilies coarsely and sauté until fragrant.
   • Combining:
     Add the fried anchovies and peanuts to the spice mixture. Stir well to coat evenly. Season with salt and serve.

5. Spicy Potato (Kentang Balado)

   • Potato Prep:
     Peel and cut the potatoes into cubes, then fry until golden and crispy. Set aside.
   • Spice Mix:
     Grind the garlic, shallots, and candlenuts, then sauté in oil until fragrant. Add 3 tablespoons of chili paste (store-bought or homemade) and a little water to form a sauce.
   • Combining:
     Toss in the fried potatoes and stir until they are evenly coated with the sauce. Adjust seasoning with salt, then serve.

6. Stir-Fried Vermicelli (Bihun Goreng)

   • Vermicelli Prep:
     Boil the vermicelli according to the package instructions. Drain and set aside.
   • Egg & Spice:
     Sauté the garlic until fragrant. Add the egg and scramble it gently in the pan.
   • Stir-Fry:
     Add the cooked vermicelli to the pan along with light soy sauce and sweet soy sauce. Toss well to combine and coat the noodles. Adjust seasoning and serve warm.

7. Yellow Spiced Chicken (Ayam Ungkep Bumbu Kuning)

   • Chicken Prep:
     Wash the chicken thoroughly using lime juice or lime water, then rinse.
   • Spice Paste:
     Blend or grind the garlic, shallots, candlenuts, and galangal into a smooth paste.
   • Cooking:
     Heat oil in a large pot and sauté the spice paste until fragrant. Add turmeric powder, lemongrass, kaffir lime leaves, bay leaves, salt, and pepper.
   • Simmer:
     Add enough water to cover the chicken and bring it to a simmer. Add the chicken pieces and cook uncovered until the water evaporates and the chicken is tender and flavorful.
   • Serving Option:
     Once cooked, the chicken can be either frozen for later use or fried immediately for a crispy finish. Serve alongside the yellow rice and other sides.

Final Notes

Nasi kuning with its array of flavorful sides is a comforting and festive meal, perfect for special occasions or simply as a treat to elevate your everyday dining experience. Each component of this meal adds a unique layer of taste and texture, from the savory richness of the egg and tofu stew to the crispy, spicy potatoes and crunchy anchovy-peanut mix. The fragrant yellow rice, cooked in coconut milk and turmeric, serves as the perfect base for this assortment of dishes.