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Nasi Kuning

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CATEGORY CUISINE TAG YIELD
Grains, Meats Indo Indonesian, Condiment, Ceideburg 2 1 Servings

INGREDIENTS

1 tb Oil
2/3 c Long Grain Rice (Basmati best)
4 Cloves
2 Piece Cinnamon
1 ts Ground Cumin
1 ts Ground Turmeric
1/2 ts Fresh Ground Black Pepper
1 1/4 c Chicken Broth
1 Salam Leaf or Bay Leaf
Fried Onion Flakes

INSTRUCTIONS

Here's the recipe for Nasi Kuning.  Ignore the reference to Crisp
Beef. It's not necessary and is a lot of trouble to fix.  Otherwise,
the recipe is easy and good.
Heat the oil in a 1 1/2-quart saucepan over medium-high heat until
hot. Add the rice and stir until it begins to brown, now add the
cloves, cinnamon, cumin, turmeric and pepper; stir for a minute or
so.  Pour in the broth, add the salam or bay leaf.  Bring to a rapid
boil then cover and reduce the heat to a very low simmer.  Simmer for
about 40 minutes. Garnish with Crisp Beef, Onion Flakes, thin strips
of bell pepper, and paper thin slices of cucumber.
FRIED ONION FLAKES: Heat one Tablespoon oil in a heavy frying pan over
medium-high heat. Add 1/2 cup dried onion flakes and stir until brown
and crisp.  Stores well in an airtight container.
Posted by Stephen Ceideburg; January 7 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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