Reserved for special occasions, nasi kuning is cooked in lightly seasoned coconut milk and chicken stock for extra flavor. Nasi kuning is common for weddings, welcoming party, birthday party, and more. Normally the host cuts and savors the top of nasi kuning. The touch of oil in the coconut milk gives it a glistening appearance and keeps each grain separate, while turmeric use lends the yellow color to the dish. Nasi kuning is not complete with its signature companions. They include, but are not limited to: ayam goreng kuning (fried chicken), rendang (beef stew), sambal goreng tempe or kentang (fried tempe or potato), abon (beef floss), telur dadar (omelette), cucumber, perkedel kentang (potato cakes), sambal goreng ati ampla (chicken liver and gizzard), and sambal (chili paste). The absence of turmeric in the rice, makes for nasi tumpeng instead of nasi kuning.
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