Title: Nasi Kuning
Categories: Indonesian Condiment Ceideburg
Yield: 1 Servings

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

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.

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