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 trace the history of meal recipes back into distant history, at least as far as early Egypt, and maybe further still. Interesting though that maybe, mostly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are some tablets in the Sumerian language which describe 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 `blissful`. Later, we have two interesting books which appeared in the 14th Century - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are not about the curry that is familiar to us all today, but rather descriptions of the types of meals served to the wealthy. During the following few hundred years, the wealthy families of Europe competed with each other to serve up the most extravagent meals, and because of this the best cooks and their recipes became highly prized. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, recipe books were in high demand, mostly as a result of higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Nasi Kuning recipe.
