Nasi Kuning-Tumpeng Kuning (Indonesian Yellow Rice-Cone Shaped Yellow Rice)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 kg Beras, 200 gr Ketan, 1 st Ketumbar bubuk
• 1 lt Santan kental, 1 st air Nipis, 4 Daun jeruk
• 2 Sereh-geprek, 3 Daun salam, 2 Daun pandan
• 1 Cabai merah-belah & buang biji, 3 st Garam
• ½ Bawang bombay/2 Bawang merah-cacah, Air

Haluskan:

• 2 cm Jahe, 4 Bawang putih, 2 sm Kunyit parut

Cara membuat

• Nasi dapat dimasak secara diaron dulu lalu dikukus atau dengan rice cooker. Untuk memasak nasi tambahkan ± 450 ml air dengan santan (banyak air tergantung jenis beras yang digunakan). Perbandingan antara beras & total cairan kira-kira 1:1,2. 
• Dengan cara tradisional: Tumis bumbu halus & bawang bombay hingga wangi. Masukkan santan+air, sereh, daun2an & bumbu. Didihkan di api sedang sambil diaduk sering2. Masukkan beras, aduk lalu kecilkan api. Masak hingga cairan terserap semua, aduk sesekali saja. Pindahkan beras beserta semua bumbu & herbanya ke dalam kukusan yang telah dipanaskan terlebih dahulu. Selipkan cabai merah di antara nasi. Tutup kukusan lalu kukus dengan api sedang hingga nasi matang (40-45 menit).
• Dengan Rice cooker: Campur bumbu halus dengan santan, aduk rata. Masukkan semua bahan ke dalam rice cooker. Nasi akan matang setelah 15-20 menit. Buka rice cooker lalu aduk2 nasi. Cicipi, kalau kurang pulen, tambahkan sedikit air, aduk & masak lagi.
• Bila hendak membuat tumpeng untuk acara2 khusus, masukkan nasi ke dalam sebuah cetakan berbentuk kerucut/bentuk lain, tekan2 utk memadatkan nasi lalu letakkan di atas tampah/loyang panggang datar beralas daun pisang (opsional). Buat 2 kali resep bila nasi tumpengnya hendak dibuat ukuran besar.
• Susun hidangan pelengkap di sekeliling nasi, hias & sajikan. Lihat juga contoh pilihan untuk hidangan pelengkap (klik pada link untuk resep2nya): Kering tempe, Sambal goreng kentang & hati, Ayam bumbu kuning goreng, Ayam goreng bumbu lengkuas, Ayam suwir pedas, Rendang sapi padang, Empal sapi Jawa, Urap sayuran, Telur balado, Perkedel kentang daging & Perkedel rempah kelapa.

Ingredients

• 1 kg raw Rice, 200 gr raw Sticky Rice, 2 Pandan leaves
• 4 Kaffir lime leaves, 3 Bay leaves, 1 tsp Coriander powder
• 1 tsp Lime juice, ½ of an Onion/2 Shallots-finely chopped
• 1 Red Chili-halved & discard the seeds, 3 tsp Salt, Water
• 1 lt thick Coconut milk, 2 stalks Lemongrass-bruised

Grind into a paste:

• 2 cm Ginger, 4 Garlic cloves, 2 tbsp grated Turmeric

Directions

• You could cook the rice with a rice cooker or with a traditional way (parboil & then steam it). To cook the rice, add ~ 450 ml water to coconut milk (the amount of water depends to the kind of rice you're using). The ratio between rice & liquid should be around 1:1,2.
• Traditional way: Sauté ground spices & onion/shallot until fragrant. Add in the coconut milk & water mixture, lemongrass, all leaves & seasoning. Bring it to a boil over medium heat; stirring it often. Put the rice into the liquid; stir & then reduce the heat to low. Cook until the rice absorbs all of the liquid (it dries); stirring it only once in a while. Transfer the rice, including all herbs & seasoning into a preheated steamer. Tuck in chili between the rice. Cover steamer & steam rice over medium heat until it's cooked (40-45 minutes)
• With a Rice cooker: Mix ground spices with coconut milk; stir well. Put all ingredients into a rice cooker & cook. Rice will be cooked after 15-20 minutes. After it's cooked, fluff it up immediately. Taste, when the rice still a bit hard after cooking, put a bit more water; stir & then cooking it again.
• If you want to make cone shaped rice for your special events, put enough rice into a big cone mould/other mould. Press rice to compact & then transfer shaped rice into a baking sheet covered with Banana leaves (optional). To make it as a big size cone shaped rice, just double my recipe.
• Place several side dishes around the rice, garnish them & serve. See also examples of the side dish choices (click on the link for the recipes): Sweet & spicy deep fried tempeh, Spicy fried potato & liver, Aromatic yellow fried chicken, Galangal fried chicken, Spicy shredded chicken, Indonesian dried beef curry, Javanese bruised fried meat, Vegetable salad with grated coconut, Fried eggs in chili paste, Potato & meat frikadeller & Indonesian coconut patty.

Sambal Goreng Krecek (Beef Skin Crackers in Spicy Sauce)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 75 gr Krecek sayur mentah, 300 ml Santan kental
• 2 sm Kacang tolo-rebus, ½ st Air limau, 2 sm Minyak
• 50 gr Tempe/Tahu-potong dadu & goreng, 2 Daun jeruk

Haluskan:

• 2 Kemiri, 1 Bawang putih, 8 Bawang merah
• 5 Cabai Keriting, 1 cm Kencur (opsional), Garam
• 1 Tomat kecil, 2 Cabai merah, sejumput Gula

 

Cara membuat

• Rendam kerupuk kulit dlm air panas hingga mengembang & lembut, peras lalu tiriskan.
• Tumis bumbu halus & daun jeruk, beri santan. Masak hingga santan mendidih sambil diaduk2 terus.
• Mskkan krecek, tempe/tahu & kacang. Aduk sering2. Masak sampai krecek empuk & santan terserap, beri air limau. Aduk rata. Sajikan dengan nasi hangat & Gudeg Jogjakarta (klik pada link utk resepnya) atau sajikan dengan Lontong (klik pada link utk resepnya).

 

Ingredients

• 75 gr raw Beef skin crackers *, 300 ml Coconut milk
• 2 tbsp Black soy beans-boiled, 2 Kaffir lime leaves
• 50 gr Tempe/Tofus-diced & fried, 2 tbsp frying Oil
• ½ st Kaffir lime juice

Grind into a paste:

• 2 Red chilies, 5 Cayenne peppers, 1 Garlic clove
• 2 Candlenuts, 1 small Tomato, 8 Shallots, Salt
• 1 cm Lesser galangal (optional), pinch of Sugar

 

Directions

• Soak the skin crackers in hot water until the crackers swollen & soft; squeeze a bit to drain them.
• Sauté the spices paste & kaffir lime leaves with frying oil. Pour in the coconut milk & bring it to a boil; stir it constantly.
• Add in crackers, tempe/tofu & soy beans. Stir it often. Cook until the crackers tender & coconut milk reduced. Stir in kaffir lime juice. Serve the dish with steamed rice & Javanese Green Jackfruit Stew (click on the link for the recipe) or serve it with Rolled & Compressed Rice Cakes (click on the link for the recipe)
• * If U can`t found the raw Beef skin crackers, buy a fried one; skip the soaking procedure.

Cah Kangkung Daging Sapi (Stir-Fried Beef & Water Spinach

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 2 ikat Kangkung-petik, 1 Tomat-potong 8, 1 st Garam
• 200 gr Daging-iris tipis, 1 sm Minyak wijen, ½ st Lada
• 1 Sereh+1 cm Lengkuas+1 cm Jahe-geprek, 100 ml Air
• 5 Cabai merah-iris, 1 sm Kecap manis, 1 sm Saus tiram

Haluskan:

• 1 cm Kunyit, 3 Bawang putih, 3 Bawang merah
• 1 st Terasi-bakar (opsional)

Cara membuat

• Tumis bumbu halus & cabai hingga harum. Masukkan daging, tumis sampai berubah warna.
• Beri bumbu2 & tuangi air, didihkan. Masukkan kangkung & tomat, masak hingga agak layu.

Ingredients

• 2 bundle Water spinach-sliced, 1 tbsp sweet Soy sauce
• 200 gr Beef meat-thinly sliced, 1 Tomato-sliced into 8
• 1 cm Ginger+1 cm Galangal+1 Lemongrass-bruised
• 5 Red Chilies-sliced, 100 ml Water, ½ tsp Pepper
• 1 tbsp Sesame oil, 1 tbsp Oyster sauce, 1 tsp Salt

Grind into a paste:

• 3 Garlic cloves, 1 tsp Shrimp paste-roasted
• 3 Shallots, 1 cm Turmeric

Directions

• Sauté spices paste & chilies until fragrant. Add in the meat; cook until the meat color change.
• Pour in water & other spices; bring it to a boil. Stir in water spinach & tomato. Cook until the vegetables starts to wilt.

Soup Kacang Hitam/Tolo (Black Bean Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian) 

Bahan

• 50 gr Kacang hitam, 50 gr Tahu-potong dadu
• 1 Cengkeh-geprek, ½ st Lada bubuk, Minyak
• 1 Wortel-potong dadu, 1 Daun bawang-iris
• 3 Bawang merah & 1 Bawang putih-haluskan
• 1 cm Kencur-haluskan, ¼ st Pala bubuk
• 1 st Garam, 2 st Kaldu bubuk

Cara membuat

• Rendam kacang dalam air selama 8 jam sampai semalaman. Buang air perendam & masukkan kacang ke panci. Beri air sampai ketinggian ± 5 cm di atas kacang. Rebus di api besar sampai mendidih. Pindahkan api ke kecil, tutup panci. Masak sampai kacang mulai empuk. Periksa setelah 1 jam, bila kering, tambahkan 1 cup air panas. Tutup lagi & teruskan memasak.
• Tumis bumbu halus. Setelah kacang mulai empuk, masukkan tumisan, kaldu & bumbu lain ke air rebusan. Teruskan memasak sampai kacang benar2 empuk & sebagiannya pecah. Masukkan tahu & beri garam secukupnya. Masak sampai rasa menyatu. Tambahkan sayuran, masak lagi sebentar.

Ingredients

• 50 gr Black beans, 1 Clove-crushed, 1 tsp Salt
• 1 Carrot-diced, 1 Green onion-sliced, frying Oil
• ½ tsp ground Pepper, ¼ tsp ground Nutmeg
• 50 gr Tofu-cubed, 2 tsp Broth powder
• 3 Shallots & 1 Garlic clove-grind
• 1 cm Lesser galangal-grind

Directions

• Soak beans in water for 8 hours until overnight. Drain & then put the beans in a pot. Add enough water into the pot so that it comes ~ 5 cm above the beans. Bring it to a boil over high heat. Reduce the heat to low & cover the pot. Simmer until the beans soften. Check after 1 hour; if the beans seems dry, add a cup of hot water. Put the lid back & continue with cooking.
• Meanwhile, sauté ground spices. After the beans soften, put sautéed spices, broth powder & other spices into the soup. Continue cooking it until the beans really soft & some of the beans break down. Put in tofu & season with enough salt. Cook until the flavor blended. Add in vegetables. Cooking it again just for awhile.

Ayam Panggang/Bakar Bumbu Santan (Baked/Grilled Chicken in Coconut Milk Sauce)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Ayam-potong 8, 500 ml Santan, 1 Daun bawang-iris
• 1 Sereh & 1 cm Lengkuas-geprek, 1 sm Kecap manis
• 4 Daun jeruk, 2 Daun salam, 2 sm Air asam

Haluskan:

• 6 Bawang putih, 8 Bawang merah, 1 st Lada, 1 sm Gula
• 6 Cabai merah, 2 sm Garam, 1 cm Jahe, 1 st Ketumbar
• 6 Kemiri

Sambal kecap:

• 5 sm Kecap manis, 10 Rawit-iris, 1 Jeruk limau-peras

Cara membuat

• Sambal Kecap: Campur semua bahan, tekan2 rawit potong agar lebih pedas.
• Tumis bumbu halus, tambahkan sereh, daun salam, daun jeruk & lengkuas. Mskkan ayam, aduk sampai berubah warna, tambahkan santan & air asam, masak sampai saus berkurang & kental dng api sedang. Beri kecap, aduk. Keluarkan ayamnya. Mskkan daun bawang ke saus & aduk.
• Panaskan oven 180 °C. Panggang ayam di oven sampai kecoklatan atau dibakar di bara arang, sesekali ulas dng saus santan. Hidangkan ayam dng saus santan & sambal kecap.

Ingredients

• 1 Chicken-cut into 8, 1 tbsp sweet Soy sauce
• 1 Green onion-sliced, 2 tbsp Tamarind juice
• 500 ml Coconut milk, 4 Kaffir lime leaves
• 1 cm Galangal & 1 Lemongrass-bruised
• 2 Bay leaves

Grind into a paste:

• 6 Garlic cloves, 1 cm Ginger, 2 tbsp Salt
• 1 tsp Coriander, 6 Red chilies, 8 Shallots
• 6 Candlenuts, 1 tsp Pepper, 1 tbsp Sugar

Spicy sauce

• 1 Kaffir lime, 5 tbsp sweet Soy sauce
• 10 Bird`s eye chilies-thinly sliced

Directions

• Spicy sauce: Mix the chilies, soy sauce & kaffir lime juice; press the chilies a bit.
• Sauté ground spices, add in the lemongrass, bay leaves, kaffir lime leaves & galangal. Put in the chicken, cook & stir until the color change. Pour in coconut milk & tamarind juice; cook over medium heat until the liquid reduce & thickens. Stir in sweet soy sauce. Remove chicken from the sauce. Mix sliced green onion into the sauce.
• Preheat the oven to 180 °C. Bake/grill the chicken just until brown or you could also grill them on charcoal bbq until brown; brush with the sauce in between. Serve the chicken with coconut sauce & spicy sauce.

Urap Sayuran (Vegetable Salad with Grated Coconut)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Jagung kecil-rebus & sisir, 1 Daun salam
• 1 Wortel kecil-potong korek api & kukus
• 4 lembar Kol-iris & rebus, 3 Daun jeruk
• 1 ikat Kangkung/Bayam-potong & rebus
• 6 Kacang panjang-potong & rebus
• 2 batang Kemangi-petik daunnya
• 60 gr Kelapa parut (+ 2 sm santan*)

Haluskan:

• 1 Bawang putih, 1 Cabai merah, 2 cm Kencur
• 2 Bawang merah, 3 st Gula, 1 Cabai keriting
• 2½ st Garam

Cara membuat

• Campur bumbu halus dengan kelapa. Masukkan daun jeruk & salam. Kukus hingga matang.
• Beri daun kemangi. Campur kelapa berbumbu kukus dengan jagung & semua sayuran.
• * Bila menggunakan kelapa kering, campur dulu dengan santan sebelum dikukus.
• Sajikan Urap sayuran dengan nasi hangat atau sebagai pelengkap Nasi Tumpeng Kuning.

Ingredients

• 6 String beans & 4 Cabbage leaves-sliced & boiled
• 1 bundle of Water Spinach/Spinach-sliced & boiled
• 1 small size Corn-boiled, 3 Kaffir lime leaves
• Leaves of 2 stalks of Lemon basil, 1 Bay leaf
• 1 small Carrot-julienned & steamed
• 60 gr grated Coconut (+ 2tbsp Coconutmilk*)

Grind into a paste:

• 1 Garlic clove, 2 cm Lesser galangal, 2½ tsp Salt
• 3 tsp Sugar, 2 Shallots, 1 Cayenne pepper
• 1 Red chili

Directions

• Cut kernels off the corn; set it aside. Mix spices paste with grated coconut. Put in kaffir lime leaves & bay leaf, then steam until it cooked.
• Add in lemon basil leaves. Mix steamed coconut with all vegetables & corn kernels.
• * If you`re using dry grated coconut, mix it first with coconut milk before steaming.
• Serve this Vegetable Salad with Grated Coconut over steamed rice or as a complement for Indonesian Yellow Rice.

Ayam Bumbu Kuning Goreng (Aromatic Yellow Fried Chicken)

In Indonesian & English (the English version is below the recipe written in Indonesian) 

Bahan

• 1 Ayam-potong jadi 8, 3 Daun jeruk, 1 Sereh-geprek
• 2 st Asam, 250 ml Air kelapa, 3 Daun salam, Minyak
• 5 cm Lengkuas-parut, 250 ml Air

Haluskan:

• 4 Bawang putih, 5 Kemiri, 4 cm Kunyit, 2 cm Jahe
• 6 Bawang merah, 2 st Garam, 2 st Ketumbar
• 1 st Lada

Cara membuat

• Lumuri ayam dng bumbu hls & lengkuas, tusuk dagingnya dng garpu/kerat agar bumbu meresap. Diamkan ½ jam.
• Mskkan di panci/wajan, beri air, air kelapa, daun jeruk, salam, sereh, asam. Masak hingga air tersisa sedikit, Angkat ayam.
• Panaskan minyak yg banyak di wajan, goreng ayam hingga kuning kecokelatan.

• Hidangkan ayam sebagai pelengkap Nasi Kuning-Tumpeng atau dng nasi putih bersama lalapan & sambal, seperti (klik pada link utk resep2nya): Sambal Mangga, Sambal Gandaria, Sambal Matah, Sambal Sereh, Sambal Lado Mudo atau Sambal terasi.

Ingredients

• 1 Chicken-cut into 8, 3 Bay leaves, 250 ml Coconut juice
• 250 ml Water, 1 Lemongrass-bruised, 2 tsp Tamarind
• 3 Kaffir lime leaves, 5 cm Galangal-grated, frying Oil

Grind into a paste:

• 4 Garlic cloves, 5 Candlenuts, 2 cm Ginger, 1 tsp Pepper
• 6 Shallots, 2 tsp Coriander, 2 tsp Salt, 4 cm Turmeric

Directions

• Rub the chicken with spices paste & galangal. Pokes the chicken with a fork/make diagonal slashes; let it stand for ½ hour.
• Put the chicken in a pot/wok; pour in water, coconut juice, lime leaves, bay leaves, lemongrass & tamarind. Cook until the liquid almost dry. Remove the chicken from the pot.
• Heat the frying oil & then deep fry the chicken until golden brown.
• Serve the chicken as Indonesian Yellow Rice complement or serve it with steamed rice, raw vegetables & condiment such as (click on the links for the recipe): Spicy Mango Relish, Chili Paste with Bouea Macrophylla, Balinese Spicy Lemongrass & Shallot Relish, Lemongrass Chili Paste, Minangese Green Chili Relish or Shrimp paste sambal.