Traditional Indonesian Yellow Rice (Nasi Kuning or Tumpeng) with Sri

Learn to make a beautiful traditional Indonesian rice dish

Tradition Kitchens was so excited for Sri to teach, especially since we first met during a Tradition Kitchens class! Sri is originally from Medan, North Sumatra in Indonesia and learned to cook traditional Indonesian dishes from her mother. This dish, Nasi Kuning, is a beautiful yellow rice dish that gets its color from turmeric and presented in a cone shape. It is served on a platter lined with banana leaves and filled with all kinds of delicious side dishes and edible decorations. Nasi Kuning is traditionally made to celebrate special occasions, like births, graduations, engagements, job promotions, and more. When it is ready to be served, the tip of the yellow rice cone is cut and served to the honored person or the elders first. Everyone takes turns getting the food and eat together as a manifestation of mutual interaction and assistance. It is a symbol of togetherness and friendliness. Below, find the instructional video of Sri’s class, as well as the full recipe and ingredient list.

Above is Sri’s finished Nasi Kuning platter that she assembled during class!

Watch the recording of our class

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Nasi Kuning

(yields about 5 servings)

Ingredients:

1 tablespoon oil

6 cloves garlic (chopped)

4 ¼ cups coconut milk

2 pandan leaves

2 sticks lemon grass (smashed)

6 kaffir lime leaves

1 teaspoon salt

2 tablespoon ground turmeric

Juice of ½ lemon

4 cups rice (washed and drained)

Margarine to oil cone mold

Equipment:

pot, wooden spoon, bowl, steamer, cone-shape mold, banana leaves, large tray or platter

Directions:

To prepare the rice:

1. Heat oil in pot and saute the chopped garlic.

2. Gradually, add coconut milk, and heat to almost boiling.

3. Add pandan leaves, lemon grass, kaffir lime leaves, salt, turmeric, and lemon juice.

4. Once the mixture comes to a boil, add the rice and stir. Cook on low heat and stir gently till the liquid is absorbed, about 15 minutes. 

5. Cool the rice slightly and remove the lemon grass and leaves.

6. Have the steamer ready on the stove and place the same lemon grass and leaves in it. Then transfer the rice to the steamer.

7. Cover on medium heat and steam rice for 25-30 minutes.

To prepare the serving tray:

1. Make a packed platform of rice on a platter.

2. Coat the inside of the cone mold with oil and pack cooked yellow rice tightly.  Turn the mold upside down to release the rice cone onto the rice platform onto a woven bamboo tray or platter lined with banana leaves if you have.

3. Add side dishes (traditionally 7) around the rice cone. (In the video, Sri is using potato fritters, curried beef, rice noodles, chicken curry, fried coconut chicken, crispy peanut anchovies, kropok (prawn crackers), veggies (green beans and cabbage), and hard boiled eggs. Stay tuned for the recipes for a few of these side dishes!)

4. Garnish and decorate tray.

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Perkedel Kentang (Potato Fritters) 

(Sri’s recipe) – Serves 3

Ingredients:

½ lb ground beef or turkey

1 teaspoon onion powder

2 large potato

Oil for frying

½ onion

1 large egg

Pinch of nutmeg

½ teaspoon salt or more to taste

½ onion 

1 green onion (sliced)

Directions:

1. Cook meat in a little oil and add a teaspoon of onion powder. Set aside.

2. Peel and cut potatoes into squares, and fry them

3. Slice onion thinly and fry till crispy

4. Mash cooked potatoes while still warm. Add egg yolk to mashed potatoes and mix well (save the egg white for frying the fritters to prevent sticking to pan)

5. Add cooked meat, nutmeg, salt, fried onion, and green onion and mix well.

6. Shape into ½ thick and 1 ½’ wide patties

7. Beat egg white and dip potato fritters in egg white

8. Fry the fritters till they turn golden brown. The potatoes and meat are already cooked so a little oil will be sufficient.

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Side dish: Opor Ayam (Creamy Coconut Chicken)

(yields 5 servings)

Ingredients:

2 lbs. boneless chicken breast or thigh 

5 shallots or 1 small onion 

5 cloves garlic

5 candlenuts (kukui nuts) or macadamia nuts

1 teaspoon ground coriander

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1 small cube ginger

1 small cube galangal root (optional)

1/2 teaspoon brown sugar

1/8 teaspoon turmeric powder

6 kaffir lime leaves

2 Indonesian daun salam or bay leaves

2 stalks lemongrass-bottom part only (smashed)

1 tablespoon oil

1 cup coconut milk

Dash of soy sauce

Fried shallots/onion, fresh basil leaves, & chili pepper for garnish (optional)

Directions:

1. Cut the chicken meat into bite-size cubes. Sprinkle 1/2 teaspoon salt on chicken pieces and mix. Let the meat rest while preparing the other ingredients.

2. Using a blender, blend shallots, garlic, nuts, coriander, salt, black pepper, nutmeg, ginger, galangal, brown sugar, turmeric powder with a little water until smooth and fine.

3. Heat oil in a pan and saute blended ingredients. Add chicken and saute the mixture well. Add the kaffir lime leaves, daun salam, and lemongrass.

4. Mix gently and cook on medium low heat with the pan lid on. If the mixture is too dry, add a little water.

5. Once the chicken is half-cooked, remove the lid. Add the coconut milk. Stir gently till some of the liquid is absorbed. Taste and add salt if needed.

6. When it's fully cooked, add a dash of soy sauce for color and stir.

7. Garnish with fried shallots, fresh basil leaves, and chili pepper. Serve with warm rice and vegetables of your choice. Enjoy!