Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 can of coconut milk
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 cup of green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- 1/4 cup of chopped cilantro
Special equipment needed:
- Rice cooker or pot with lid
- Wok or large skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker or pot. Add water, coconut milk, turmeric powder, and salt. Stir well to combine.
2. Cook the rice according to the rice cooker or pot instructions.
3. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté until fragrant, about 1 minute.
4. Add the carrot, red bell pepper, and green beans to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5. In a small bowl, mix together soy sauce, oyster sauce, fish sauce, brown sugar, and lime juice.
6. Pour the sauce over the vegetables and stir-fry for another minute until the sauce is heated through.
7. Once the rice is cooked, fluff it with a fork and transfer it to a serving platter.
8. Spoon the stir-fried vegetables over the rice.
9. Garnish with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker or pot: medium heat
- Wok or skillet: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 14g
- Carbohydrates: 73g
- Protein: 8g
- Sodium: 1180mg
- Fiber: 4g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Coconut milk can be substituted with almond milk or soy milk.
- Turmeric powder can be substituted with fresh turmeric root.
- Red bell pepper can be substituted with any color bell pepper.
- Green beans can be substituted with any type of vegetable.
Variations:
- Add chicken, shrimp, or tofu for a protein boost.
- Use different types of vegetables such as broccoli, snow peas, or mushrooms.
- Add peanuts or cashews for extra crunch.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Use a rice cooker for foolproof rice every time.
- Cut the vegetables into similar sizes for even cooking.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the nasi kuning with vegetables in a large bowl or on a platter.
- Garnish with chopped cilantro or sliced green onions.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Crushed peanuts or cashews
Pairings:
- Serve with a side of sambal or chili sauce for extra heat.
- Pair with a cold beer or iced tea.
Suggested side dishes:
- Indonesian-style fried chicken
- Grilled fish or shrimp
- Steamed dumplings
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and stir well.
- If the vegetables are overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Wash your hands before handling food.
- Cook the rice and vegetables to a safe temperature of 165°F (74°C).
Food history:
- Nasi kuning is a traditional Indonesian rice dish that is often served during special occasions such as weddings or religious ceremonies.
Flavor profiles:
- Nasi kuning is a fragrant and flavorful rice dish that is infused with turmeric and coconut milk. The stir-fried vegetables add a crunchy texture and savory flavor.
Serving suggestions:
- Serve the nasi kuning with vegetables as a main dish or as a side dish to a larger meal.
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Region: Indonesian