Yellow Rice (Nasi Kuning)

Ingredients

• 1 kg rice, washed and cleaned
• 50 cc turmeric juice (3 tablespoon of turmeric powder + 50 cc water)
• 1 tablespoon of lime juice
• 1,5 liter coconut milk
• 2 pieces of lemon grass
• 4 k-lime leaves
• 5 pandan leaves
• 1 teaspoon salt

Cooking Direction

• mix rice with turmeric juice and lime juice. Mix well. Set aside for 10 minutes.
• Cook coconut milk with lemon grass, k-lime leaves, pandan leaves & salt until boiled. Add rice, cook until all coconut milk dried up.
• Steam rice for 1/2 hour until cooked
• Serve hot.
  

Ketupat

Ingredients:

• Rice, washed and cleaned
• Ketupat casing

Cooking Direction:

• Boil a lot of water in a pot
• fill 1/4 ketupat casing with rice. For a firm ketupat, fill 1/3 ketupat casing with rice
• Boil for 3-4 hour until cooked. Add more water if the amount of water decreasing.
• Serve

Tips
You can also make ketupat from perforated food plastic instead of ketupat casing. But, Ketupat casing is more advisable since it made from young coconut leaves.

Timbel Rice

Timbel Rice were originally Sundanese cuisine. They served hot and wrapped in a banana leaf. The term Nasi Timbel Komplit is referred to Nasi Timbel that served with lalapan, sambal, and pepes ikan

Ingredients:

• 2 plates of rice
• 1/4 teaspoon of salt
• 2 pieces banana leaf/alumunium foil

Cooking Direction:

• Mix rice with salt, steam for 5 minutes
• Stir up rice, set aside and wait for 1 minutes
• Place rice over banana leaf or alumunium foil. You can add chopped meat, chicken or another side dish. Roll and wrapped.
• Served warm.
  

Nasi Uduk

Ingredients

• 1 kg of Rice
• 1,25 liter coconut milk
• 2 pieces of serai (lemon grass), smashed
• 2 pieces of salam leaves
• 6 pieces of pandan leaves
• 1 teaspoon of salt

Cooking Direction

• Cook coconut milk, lemon grass, salam leaves and pandan leaves. Add rice, cook until coconut milk drained.
• Stew for 1/2 hour until well cooked.
• Serve with sliced omelet, chili, crackers and fried onion.