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Nasi kuning

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Title: Nasi kuning  
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Subject: Javanese cuisine, Urap, Tumpeng, Nasi ulam, Nasi gurih
Collection: Indonesian Cuisine, Indonesian Rice Dishes
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Nasi kuning

Nasi kuning
Nasi kuning personal serving, surrounded with rich Indonesian dishes
Course Main course
Place of origin Indonesia
Region or state Nationwide in Indonesia
Creator Javanese
Serving temperature Hot and room temperature
Main ingredients Rice cooked in turmeric surrounded with side dishes
Cookbook:Nasi kuningĀ 
Nasi Kuning in its tumpeng form.

Nasi Kuning (Indonesian for: "yellow rice"), or sometimes called Nasi Kunyit (Indonesian for: "turmeric rice"), is an Indonesian rice dish cooked with coconut milk and turmeric,[1][2] hence the name nasi kuning (yellow rice). Nasi kuning might come in the form of a cone called a tumpeng and is usually eaten during special events. The rice looks like a pile of gold, so it is often served at parties and opening ceremonies as a symbol of good fortune, wealth and dignity.

It is usually served with a variety of side dishes such as shredded omelette, serundeng (relish of grated coconut and spices), urap (vegetable in shredded coconut dressing), teri kacang (fried anchovy and peanuts), sambal goreng (fried tempeh and potato caramelized in spicy sauce), ayam goreng (Javanese-style fried chicken), balado udang (shrimp in chilli), or perkedel (potato fritters). More elaborate nasi kuning might include fried cow's brain, fried cow's lung, beef and seafood. It is common to serve nasi kuning with kerupuk udang (shrimp cracker) or emping chips and a decoratively cut cucumber and tomato.

The top of the tumpeng is customarily given to the most senior person in attendance.

See also

References

  1. ^ Helen Agostino, Kathy Kiting, Asia Education Foundation, Indonesia Kaleidoscop, Curriculum Corporation, 1999, 59p. ISBN 1-86366-383-5
  2. ^ Heinz Von Holzen, Wendy Hutton, Lother Arsana, The Food of Indonesia Tuttle Publishing, 1999, Page 62 ISBN 962-593-389-1

External links

  • Nasi Tumpeng - Its Meaning and Function
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