Serves 1
Directions
- 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.
- 2Add the leftover rice, stir and cook until the water reduces.
- 3Steam for about 15 to 20 minutes.
- 4Crack two chicken eggs into a bowl, add salt and chicken broth, then whisk together.
- 5Saute the ground spices until fragrant and cooked.
- 6Add one chicken egg, then scramble.
- 7Add the rice noodles that have been soaked, add vegetables to taste.
- 8Season with salt, chicken broth and sweet soy sauce.
- 9Stir so that the spices are evenly distributed and cook until the vegetables wilt.
- 10Pour the eggs that have been whisked earlier, then fry.
- 11Wait until both sides are cooked.
- 12Roll up the eggs then cut into pieces.
- 13Nasi Kuning is ready to be served with rice noodles and omelet.
Ingredients
- leftover rice
- 65 ml instant coconut milk
- 1 glass water
- salam
- lemongrass
- 1 package instant marination seasoning
- 2 chicken eggs
- salt
- chicken broth
- 4 red onion
- 3 garlic
- 3 candlenuts
- rice noodles
- vegetables
- salt
- chicken broth
- sweet soy sauce
- 2 chicken eggs
Equipment
bowlwokspatulasteamerknifecutting boardpan
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