Ingredients
1 tbsp oil
2/3 cup long grain rice (basmati best)
4 cloves
2 piece cinnamon
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp fresh ground black pepper
1 1/4 cup chicken broth
1 salam leaf or bay leaf
1 fried onion flakes
Directions
Here's the recipe for Nasi Kuning. Ignore the reference to Crisp
Beef. It's not necessary and is a lot of trouble to fix. Otherwise,
the recipe is easy and good.
Heat the oil in a 1 1/2-quart saucepan over medium-high heat until
hot. Add the rice and stir until it begins to brown, now add the
cloves, cinnamon, cumin, turmeric and pepper; stir for a minute or
so. Pour in the broth, add the salam or bay leaf. Bring to a rapid
boil then cover and reduce the heat to a very low simmer. Simmer for
about 40 minutes. Garnish with Crisp Beef, Onion Flakes, thin strips
of bell pepper, and paper thin slices of cucumber.
FRIED ONION FLAKES: Heat one Tablespoon oil in a heavy frying pan over
medium-high heat. Add 1/2 cup dried onion flakes and stir until brown
and crisp. Stores well in an airtight container.
Posted by Stephen Ceideburg; January 7 1991.
Servings: 1 servings
Nasi Kuning Recipe brought to you by Recipe Ideas
Categories: Grain; Pie; Poultry; Rice; Soup
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the far past, at least as far as the early Egyptians, and potentially, even further back. In practice though, mostly, these ancient recipes were just very simple hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe found, according to academics is a series of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in Roman times 25BC a roman called Apicius created a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the ancient Romans were skilled in the use of a wide range of aromatic flavors, including some that we all recognise such as thyme, rue and parsley. Closer to modern times, there were two interesting cookery books which date from the 1300s : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of food on the menus of the upper classes of the time. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations created a surge in manuscripts on cookery, some of which are kept safe in private cookery archives. During the succeeding few hundred years, the upper classes tried to lay on the most exotic banquets, and as a result chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookery books are increasing in popularity mostly due to increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Nasi Kuning recipe.
