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 possible to track the history of meal recipes way back into ancient history, in fact as far back as ancient Egypt, and possibly even further. Interesting though that is, in the main part, these early recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius created a collection of scripts which described recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main course and dessert, something we still use today. Aspicius also tells us how the cooks of Roman times made use of many spices and herbs, including many that are still in use today for example bay, mint and dill. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. These new culinary innovations was responsible for a torrent in recipe manuscripts, most of which are kept safe in private collections. Over the following few hundred years, the rich families of Europe tried to offer the most exotic meals, and because of this chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording the recipes of their peers. The introduction of television brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Nasi Kuning recipe.
