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 possible to prove the history of transcribed cooking instructions way back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, early cookbooks were just basic hieroglyphic recipes for food preparation.
As we move into The time of the romans 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, something we still use today. Additionally, he describes how the Roman chefs made use of a wide range of spices, including some familiar names for example basil, rue and asafoetida. During the next few hundred years, the rich and powerful families of Europe competed with each other to serve up the most extravagent banquests, and consequentially chefs and their recipe collections were highly sought after. However, it wasn`t until the 19th century that cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes of the day. By the time we get to the twentieth century, cookery publications are in great demand, as a result of better eduction, leisure time and being a little richer. |
We hope you enjoy this Nasi Kuning recipe.
