Nasi Kuning

Serves 1
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Directions

  1. 1Mix instant coconut milk with a glass of water, add salam, lemongrass and a package of instant marinating seasoning, then stir and cook until it boils slightly.
  2. 2Mix instant coconut milk with a glass of water, add salam, lemongrass and a package of instant marinating seasoning, then stir and cook until it boils slightly.
  3. 3Mix instant coconut milk with a glass of water, add salam, lemongrass and a package of instant marinating seasoning, then stir and cook until it boils slightly.
  4. 4Add the leftover rice, stir and cook until the water reduces.
  5. 5Add the leftover rice, stir and cook until the water reduces.
  6. 6Add the leftover rice, stir and cook until the water reduces.
  7. 7Steam for about 15 to 20 minutes.
  8. 8Steam for about 15 to 20 minutes.
  9. 9Steam for about 15 to 20 minutes.
  10. 10Crack two chicken eggs into a bowl, add salt and chicken broth, then whisk together.
  11. 11Crack two chicken eggs into a bowl, add salt and chicken broth, then whisk together.
  12. 12Crack two chicken eggs into a bowl, add salt and chicken broth, then whisk together.
  13. 13Saute the ground spices until fragrant and cooked.
  14. 14Saute the ground spices until fragrant and cooked.
  15. 15Saute the ground spices until fragrant and cooked.
  16. 16Add one chicken egg, then scramble.
  17. 17Add one chicken egg, then scramble.
  18. 18Add one chicken egg, then scramble.
  19. 19Add the rice noodles that have been soaked, add vegetables to taste.
  20. 20Add the rice noodles that have been soaked, add vegetables to taste.
  21. 21Add the rice noodles that have been soaked, add vegetables to taste.
  22. 22Season with salt, chicken broth and sweet soy sauce.
  23. 23Season with salt, chicken broth and sweet soy sauce.
  24. 24Season with salt, chicken broth and sweet soy sauce.
  25. 25Stir so that the spices are evenly distributed and cook until the vegetables wilt.
  26. 26Stir so that the spices are evenly distributed and cook until the vegetables wilt.
  27. 27Stir so that the spices are evenly distributed and cook until the vegetables wilt.
  28. 28Pour the eggs that have been whisked earlier, then fry.
  29. 29Pour the eggs that have been whisked earlier, then fry.
  30. 30Pour the eggs that have been whisked earlier, then fry.
  31. 31Wait until both sides are cooked.
  32. 32Wait until both sides are cooked.
  33. 33Wait until both sides are cooked.
  34. 34Roll up the eggs then cut into pieces.
  35. 35Roll up the eggs then cut into pieces.
  36. 36Roll up the eggs then cut into pieces.
  37. 37Nasi Kuning is ready to be served with rice noodles and omelet.
  38. 38Nasi Kuning is ready to be served with rice noodles and omelet.
  39. 39Nasi Kuning is ready to be served with rice noodles and omelet.

Ingredients

  • leftover rice
  • leftover rice
  • leftover rice
  • 65 ml instant coconut milk
  • 65 ml instant coconut milk
  • 65 ml instant coconut milk
  • 1 glass water
  • 1 glass water
  • 1 glass water
  • salam
  • salam
  • salam
  • lemongrass
  • lemongrass
  • lemongrass
  • 1 package instant marination seasoning
  • 1 package instant marination seasoning
  • 1 package instant marination seasoning
  • 2 chicken eggs
  • 2 chicken eggs
  • 2 chicken eggs
  • salt
  • salt
  • salt
  • chicken broth
  • chicken broth
  • chicken broth
  • 4 red onion
  • 4 red onion
  • 4 red onion
  • 3 garlic
  • 3 garlic
  • 3 garlic
  • 3 candlenuts
  • 3 candlenuts
  • 3 candlenuts
  • rice noodles
  • rice noodles
  • rice noodles
  • vegetables
  • vegetables
  • vegetables
  • salt
  • salt
  • salt
  • chicken broth
  • chicken broth
  • chicken broth
  • sweet soy sauce
  • sweet soy sauce
  • sweet soy sauce
  • 2 chicken eggs
  • 2 chicken eggs
  • 2 chicken eggs

Equipment

bowlwokspatulasteamerknifecutting boardpan