Yellow Rice (Nasi Kuning)
½ pounds Rice (washed thoroughly, until water runs clear).
Water
¾ tsp Turmeric
½ tsp Galangal (laos) powder
2 Bay leaves
1 ¼ cup Coconut milk
Preparation:
§ Place rice in covered saucepan. Cover rice with water (water should be 1 inch above rice). Boil until water is almost evaporated.
§ In separate saucepan, bring to a boil turmeric, galangal powder, bay leaves, and coconut milk. Pour the rice into this mixture.
§ Cook uncovered, over low heat, about 40 minutes, stirring occasionally, until all liquid has evaportated and steam is escaping through the surface of the rice.
§ Serve hot. (6 servings)
Categories: Indonesian, Javanese, Vegetarian Tags: Galangal, rice, Turmeric, Yellow
Takuan Pickled Daikon Radish
Ingredients:
1 cup kosher salt
1 gallon water + 1 cup water
1 large daikon radish
3 cups white cider vinegar
2 cups sugar
Methods:
Dissolve the salt in 1 gallon of water.
Peel and slice the daikon.
Place the daikon in a ceramic or glass crock and cover
with the brine. It is vital that the brine completely
covers the daikon.
Soak the daikon for 4 or 5 days, don’t refrigerate,
this will pickle the daikon.
In a saucepan combine the 1c water, vinegar, and
sugar. Bring to a boil. Remove from heat and cool.
Place drained daikon in a glass bowl and cover with
vinegar mix.
Cover bowl and refrigerate at least 3 days before
serving.
These pickles will keep about 2 months in the refrigerator.
Categories: Javanese, Vegetarian Tags: Daikon, Radish




