Nasi Kuning Complete (Yellow Rice with Sides)
Ingredients & Nutritional Information
| Component | Ingredients | Nutritional Info (per serving) |
|---|---|---|
| Yellow Rice (Nasi Kuning) | – 2 cups rice (washed clean) – 3 cups coconut milk – 3 kaffir lime leaves – 3 bay leaves – 2 stalks lemongrass, crushed – Turmeric powder to taste – Salt to taste |
240 cal, 12g fat, 32g carbs, 4g protein |
| Egg & Tofu Stew (Semur Tahu dan Telur) | – 2 boiled eggs – 3 pieces of triangular fried tofu (cut in half) – 3 garlic cloves – 2 shallots – 1 candlenut – Sweet soy sauce to taste |
180 cal, 10g fat, 15g carbs, 10g protein |
| Sweet Tempeh Stir-Fry (Tempe Orek) | – 1 block of tempeh (cut into cubes and fried) – 2 garlic cloves – 2 shallots – Sweet soy sauce to taste |
150 cal, 8g fat, 12g carbs, 7g protein |
| Fried Anchovies and Peanuts (Teri Kacang) | – Anchovies (fried separately) – Peanuts (fried separately) – 3 garlic cloves – 2 shallots – 2 curly red chilies (coarsely ground) – Salt to taste |
230 cal, 18g fat, 6g carbs, 10g protein |
| Spicy Potato (Kentang Balado) | – 1/2 kg potatoes (cut into cubes and fried) – 3 tbsp ground chili paste – 4 garlic cloves – 3 shallots – 2 candlenuts |
270 cal, 15g fat, 28g carbs, 4g protein |
| Stir-Fried Vermicelli (Bihun Goreng) | – Vermicelli (boiled first) – 2 garlic cloves (crushed) – 1 egg – Sweet soy sauce to taste – Light soy sauce to taste |
220 cal, 8g fat, 30g carbs, 6g protein |
| Yellow Spiced Chicken (Ayam Ungkep Bumbu Kuning) | – 3 pieces of chicken thigh (cleaned with lime water) – 3 garlic cloves – 3 shallots – 2 candlenuts – 1 piece of galangal – 1 lemongrass stalk – Kaffir lime leaves and bay leaves – Turmeric powder to taste – Salt and pepper to taste |
350 cal, 20g fat, 2g carbs, 35g protein |
Instructions
-
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.
- Preparation:
-
Egg & Tofu Stew (Semur Tahu dan Telur)
- 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.
-
-
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.
- Tempeh Prep:
-
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.
- Frying:
-
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.
- Potato Prep:
-
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.
- Vermicelli Prep:
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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.
- Chicken Prep:
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.
