Yellow Fragrant Rice (Nasi Kuning)
Ingredients:
2? cups coconut milk
1? cups uncooked jasmine rice, washed and drain
? cup chicken stock
1 salam leaf
1 pandan leaf
1 stalk lemongrass, bruised
2 Tbs. turmeric water
? inch laos, cut in 4 lengthwise slices
1 Tbs. Salt
Instructions:
Combine all ingredients in rice cooker or stockpot and simmer, covered, until done.
Helpful hints:
If you are not using a rice cooker, cook the rice over high heat until the liquid comes to a boil, then lower heat and cook gently so that the coconut milk does not scorch on the bottom of the pan. Remove the lemongrass and laos before serving.
Makes 3 servings with other dishes.
Stuffed Rice Rolls (Arem-Arem)
Ingredients:
- 500 gr. Rice
- 1 liter thin coconut milk from � coconut
- 1 tsp. Salt
- 2 salam/bay leaves
- 300 gr. ground beef
- 300 cc thick coconut milk from � coconut
- 3 Tbs. vegetable oil
- Banana leaves
ice Paste Ingredients:
- 6 red chilies
- 1 tsp. Kencur
- 3 cloves garlic
- 6 small shallots
- 1 ground tomato
- 2 tsp. Ground galangal/laos
- 2 tsp. Sugar
- 1 tsp. Salt
Instructions:
- Heat the vegetable oil over medium high temperature. Stir-fry the spice paste until fragrant. Then add the ground beef, stir until done. Pour in the thick coconut milk and bring it to a boil and until all the coconut milk has been absorbed. Remove and set aside.
- Wash the rice and drain. In a large pot, put the rice in and add the thin coconut milk, salt and salam leaf. Cook the rice over medium heat until the coconut milk is absorbed completely and the rice become very soft. Remove and set aside.
- Take a piece of babana leaf and pit in 2 Tbs. of the rice and flatten it. On top of the rice, put 2 tsp. of the stuffing mixture. Enclose the filling with another 2 Tbs. of rice. Roll the banana leaf into a roll with a diameter 2� cm and 10 cm long. Repeat this method for the rest of the ingredients.
- Steam the rolls in a steamer for approximately 1 hour. Remove and set aside for � hour and the rolls are ready to be served.
Makes 6-10 rolls.