NASI KUNING HARUM GURIH
Resep Rudy Choirudin
Nasi Kuning Harum Gurih — Fragrant Savory Turmeric Rice
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Sobek daun pandan, lipat, dan ikat simpul agar aromanya keluar.
- Belah bagian tengah batang serai lalu memarkan.
- Sobek-sobek 3 lembar daun jeruk.
- Panaskan 3 sendok makan minyak goreng, nyalakan api, lalu masukkan serai, daun pandan, dan daun jeruk sebelum minyaknya terlalu panas, aduk sebentar hingga aromanya keluar.
- Tuang santan (600 ml, dari campuran air dan 65 ml santan instan), aduk rata.
- Masukkan garam dan kunyit bubuk, aduk terus dengan api kecil cenderung sedang hingga mendidih.
- Masukkan beras yang sudah dicuci bersih, aduk (aron) sesekali saja hingga santannya menyusut dan terserap oleh beras (jangan terlalu sering diaduk agar beras tidak patah).
- Saat nasi aron masih memiliki kadar air cukup tinggi, taburkan bawang putih bubuk merata, aduk rata.
- Diamkan sebentar hingga nasi aron tidak lagi mengeluarkan uap panas (sekitar suhu 80°C).
- Susun serai dan daun pandan di dasar kukusan, lalu masukkan nasi aron di atasnya, tutup, dan kukus selama sekitar 20 menit.
- Setelah matang, angkat dan sajikan.
Ingredients
Ingredient Set 1:
Ingredient Set 2:
Ingredient Set 3:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Tear the pandan leaf, fold it, and tie it in a knot so the aroma comes out.
- Split the lemongrass stalk lengthwise, then bruise it.
- Tear the 3 kaffir lime leaves.
- Heat 3 tablespoons of cooking oil, turn on the heat, then add the lemongrass, pandan leaf, and kaffir lime leaves before the oil gets too hot, stirring briefly until fragrant.
- Pour in the coconut milk (600 ml, from water mixed with instant coconut milk), stir well.
- Add the salt and turmeric powder, stirring continuously over low-medium heat until it boils.
- Add the washed rice, stirring occasionally (aron method) until the coconut milk reduces and is absorbed by the rice (don't stir too often or the grains will break).
- While the par-cooked rice still has a fairly high moisture content, sprinkle the garlic powder evenly over it and stir well.
- Let it sit briefly until the rice is no longer steaming hot (down to about 80°C).
- Line the bottom of the steamer with the lemongrass and pandan leaf, then add the par-cooked rice on top, cover, and steam for about 20 minutes.
- Once cooked, remove and serve.
Mode Masak
Resep Rudy Choirudin
Nasi Kuning Harum Gurih — Fragrant Savory Turmeric Rice
NASI KUNING HARUM GURIH
NASI KUNING HARUM GURIH
Bahan
Bahan 1:
Bahan 2:
Bahan 3:
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Sobek daun pandan, lipat, dan ikat simpul agar aromanya keluar.
- Belah bagian tengah batang serai lalu memarkan.
- Sobek-sobek 3 lembar daun jeruk.
- Panaskan 3 sendok makan minyak goreng, nyalakan api, lalu masukkan serai, daun pandan, dan daun jeruk sebelum minyaknya terlalu panas, aduk sebentar hingga aromanya keluar.
- Tuang santan (600 ml, dari campuran air dan 65 ml santan instan), aduk rata.
- Masukkan garam dan kunyit bubuk, aduk terus dengan api kecil cenderung sedang hingga mendidih.
- Masukkan beras yang sudah dicuci bersih, aduk (aron) sesekali saja hingga santannya menyusut dan terserap oleh beras (jangan terlalu sering diaduk agar beras tidak patah).
- Saat nasi aron masih memiliki kadar air cukup tinggi, taburkan bawang putih bubuk merata, aduk rata.
- Diamkan sebentar hingga nasi aron tidak lagi mengeluarkan uap panas (sekitar suhu 80°C).
- Susun serai dan daun pandan di dasar kukusan, lalu masukkan nasi aron di atasnya, tutup, dan kukus selama sekitar 20 menit.
- Setelah matang, angkat dan sajikan.
Ingredients
Ingredient Set 1:
Ingredient Set 2:
Ingredient Set 3:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Tear the pandan leaf, fold it, and tie it in a knot so the aroma comes out.
- Split the lemongrass stalk lengthwise, then bruise it.
- Tear the 3 kaffir lime leaves.
- Heat 3 tablespoons of cooking oil, turn on the heat, then add the lemongrass, pandan leaf, and kaffir lime leaves before the oil gets too hot, stirring briefly until fragrant.
- Pour in the coconut milk (600 ml, from water mixed with instant coconut milk), stir well.
- Add the salt and turmeric powder, stirring continuously over low-medium heat until it boils.
- Add the washed rice, stirring occasionally (aron method) until the coconut milk reduces and is absorbed by the rice (don't stir too often or the grains will break).
- While the par-cooked rice still has a fairly high moisture content, sprinkle the garlic powder evenly over it and stir well.
- Let it sit briefly until the rice is no longer steaming hot (down to about 80°C).
- Line the bottom of the steamer with the lemongrass and pandan leaf, then add the par-cooked rice on top, cover, and steam for about 20 minutes.
- Once cooked, remove and serve.
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