4 servings

You will need
2 lbs. 3 oz. rice
8 oz. coconut (desiccated)
5/12 cups water
OR fresh thin coconut milk
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon MSG
2 dried Salam leaves
1 dried Sereh leaf
2 dried Jeruk leaves

Garnish:
8 lettuce leaves
4 sheets omelet
1 cucumber, sliced
8 fresh chili pepper
8 shrimps, cooked
little IKAN TERI (fried small fish)
1 tomato basquette
1 bunch of broccoli
little sliced pimento
parsley
crisp-fried onion

NASI KUNING is usually served on the occasion o celebrating, birthdays, graduations, etc.

This dish is prepared exactly the same as ordinary rice, (use coconut milk instead of water), mixed well with turmeric, salt, MSG, Salam, Sereh, and Jeruk. If you used a rice-cooker it will take about 15 minutes longer than usual.

You can use almost anything to decorate the NASI KUNING. In Indonesia the following are often used:
Garnishes:
Thin Omelet: Beat 4 eggs lightly. Season with a little salt and MSG to taste. Brush the fry pan with oil and heat pan, pour in enough egg mixture for omelet. Fry over low heat for 2 minutes. Repeat. Cut into 1/2-inch width.

Shrimps: See recipe 3 of UDANG RICA-RICA.

IKAN TERI: Sun-dried small fishes. Deep-fry and drain.

Crisp-fried Onion: Slice onions and deep crisp-fry. Stir continuously until well browned. Drain.

©Shufunotomo Co., Ltd., Tokyo 1973