my version of nasi kuning (yellow rice)

this is a traditional yellow rice or nasi kuning in my language. my mom made this during birthdays and its a must even its just a tiny bit of rice.

i made it more tasty by adding more flavour to it.

ing:

- 1 cup ordinary white rice
- 1/2 of white onions.please do not use red onions..its just doesnt fit.
- 4 clove of garlic
- 6 pcs of shallots
- 2 1/2 cups of chicken stock
- 2 salam leaves or bay leaves.
- 2 stick of lemongrass
- 1 tsp salt
- 1 tsp tumeric powder

how to :

- crush the onions , garlic and shallots all together and sautee in an ordinary oil.please do not use extra virgin olive oil , it will ruin the flavour.
- on the same pot , dunk the rice while adding the chicken stock and tumeric powder.
- bruised lemongrass and add to the pot alongside salam leaves.leave it without lid on and stirr occasionally.
- once the stock become reduce , taste the rice , if its still a bit hard , add 1 more cup of chicken stock and add the salt.
- as soon as the stock reduces , kill the heat and straight away move the rice to a rice steamer. and steam away till soft.
- to make it easy , rice cooker will do. same measures.

enjoy...i'll put the condiments for this nasi kuning as soon as possible....

Chicken Asam Padeh

no pictures this time and i am sooo glad to be back!

for today's menu i cooked chicken in spicy and sour flavour.its a traditional recipe from indonesia.one of the many2 variety of taste from Indonesia.

ingr :

1 whole chicken (i cut into 12 pcs)
15 shallots
5 garlic
5 chilli (the number is depend on how spicy do u want it)
2 tumeric leaves
2 cm galangal
1 cm ginger
2 sticks of lemon grass
4 kafir lime leaves
2 tomatoes
3 pcs of tamarind (actually what the original recipe is using "asam kandis" but u can replace it with tamarind if u can not find this specific tamarind kind)
water

how to:
-fried the chicken in the pot till brown then remove , put aside.
-pound garlic , chilli and shallots till evenly crushed then sauteed till fragrant enough.
-dunk the tumeric leaves , galangal (lightly bruised) , ginger (bruised) , lemon grass (take the white part and bruised) and kafir lime leaves , stirr till all of this add more fragrant.
-add the chicken , stirr and pour water (make sure the chicken is drowning in the water) in then lid on.
-after 6 minutes , add wedges of tomatoes and salt.
-lid on till slightly simmer...water start to reduce and if u poke the chicken it comes off easily.then u know its done..

i like to eat them in a hot rice , with the soup from the chicken! i usually dont eat the chicken..because the soup itself is damn good! :)

try it!
u'll get the flavour of indonesia that instant!

Chicken Asam Padeh (chicken spicy and sour)