Nasi Kuning Lengkap
|Peanut oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Chopped lemon grass/Grated lemon rind||1 Teaspoon|
|Laos powder||1⁄2 Teaspoon|
|Curry leaves/Bay leaves||3|
|Long grain rice||2 2⁄3 Cup (42.67 tbs), soaked in cold water for 30 minutes and drained|
|Coconut milk||5 Cup (80 tbs)|
|Vegetable oil||1 Tablespoon (For Garnish)|
|Eggs||2 Small, beaten (For Garnish)|
|Scallions||4 , chopped (For Garnish)|
|Red chili||2 , quartered (For Garnish)|
|Green chili||2 , quartered (For Garnish)|
|Hard-cooked eggs||2 , sliced (For Garnish)|
|Cucumber||1⁄3 , sliced or cut into 1 inch lengths (For Garnish)|
Heat the peanut oil in a large saucepan.
When it is hot, add the onion and garlic and fry, stirring occasionally, until the onion is soft.
Stir in the lemon grass or rind, turmeric, laos powder, curry or bay leaves and salt.
Add the rice and stir-fry for 2 to 3 minutes, or until it becomes opaque.
Pour over the coconut milk and bring to the boil.
Reduce the heat to low, cover the pan and simmer the mixture for 20 to 25 minutes, or until the rice is cooked and tender and the liquid absorbed.
Meanwhile, make the garnish.
Heat the vegetable oil in a small frying-pan .
When it is hot, add the eggs and cook until the bottom is set and lightly browned.
Turn the omelet over and cook for another 2 minutes.
Remove from the heat and slide the omelet onto a plate.
Cut into strips and set aside.
When the rice is cooked, transfer to a large serving dish.
Using greaseproof or waxed paper, carefully pat the rice into a conical shape (if you have a cone-shaped strainer, you can put the rice into this, then carefully unmould it on to the dish).
Put the chillis in rows up and down the shaped rice and scatter the omelet strips over the top.
Arrange the hard-boiled (hard-cooked) egg slices and cucumbers (plus any of the other garnishes suggested) around the base of the rice.