Nasi Kuning:
- Basmati rice (long grained rice)
- Seroendeng
- Fried union
- Banana leafs (for decoration)
- Salam leafs (or laurier leaf or sereh)
- Kurkuma
- Creamed coconut or coconut milk
- Salt or dried stock
Add rice to a pan. 2 coffee cups for ~3 people. Add coconut milk to the pan. About 120ml for 3 people. Add 2 cups of water per cup of rice. For taste and aroma, add a partially cut stick of sereh. Add kurkuma, a generous 1 tsp per cup of rice. Add salt. Add salam leaves. Add stock.
Put on medium high fire until boiling. After it starts to boil, put it to low fire.
Fried Chicken:
- Chicken (Filets are easier than drum sticks)
- Sereh
- 1 for 4 people
- Garlic
- Maizena
Sereh and garlic in blender, and blend until fine but hairy. Put in a bowl. Add kurkuma, cayenne. Add little bit of water and add maizena until the mixture is more sticky and solid. Add chicken and make sure they are covered fully. Let it sit for 30 minutes.
Atjar (can be prepped beforehand)
- Cucumber
- Carrots
- Vinegar
- Sugar
- Onion
- Garlic
- Ginger
- Kamerik (or any nut, we used wallnut)
Dice spices and nuts in a blender.
Omelette:
- Eggs