Vegetarian

Yellow Rice (Nasi Kuning)

Ingredients:

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)

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.