| Nasi kuning | |
| Alternate Name: | Nasi kunyit, Pulut kuning |
| Country: | Indonesia[1] |
| Region: | Java |
| National Cuisine: | Indonesia, also found in Malaysia, Singapore, the Netherlands, the Philippines, Suriname, Sri Lanka (known as kaha buth) and South Africa |
| Course: | Main course |
| Served: | Hot and room temperature |
| Main Ingredient: | Rice cooked in turmeric surrounded with side dishes |
| Similar Dish: | Hsi htamin |
Nasi kuning (Indonesian for: "yellow rice"),[2] or sometimes called nasi kunyit (Indonesian for: "turmeric rice"), is an Indonesian fragrant rice dish cooked with coconut milk and turmeric,[3] [4] hence the name nasi kuning (yellow rice).[1]
In the Philippines, a related dish exists in Mindanao, particularly among the Maranao people, where it is known as kuning. Like the Indonesian version, it primarily uses turmeric, but also adds lemongrass and does not use coconut milk.[5] [6] A similar dish is also found in Sri Lankan cuisine where it is known as kaha buth (and Lamprais) and draws from both Indonesian and Sri Lankan influences.[7] [8]
In Indonesian culture, nasi kuning has favourable symbolic meanings. The yellow-coloured rice is perceived to look like a pile of gold,[9] so it is often served on festive occasions, including parties, housewarmings, welcoming guests, and opening ceremonies, as a symbol of good fortune, prosperity, wealth, and dignity.[10]
Nasi kuning is quite widespread and commonly found in Indonesian culture. It can be found from Java to Sumatra, Bali, and Sulawesi. However, it is most strongly associated with Javanese and Minahasa traditions. In Java, nasi kuning might come in the form of a cone called a tumpeng and is usually eaten during special events.[11] The top of the tumpeng is customarily given to the most senior person in attendance. One of the most popular nasi kuning variants comes from Manado in North Sulawesi, which employs cakalang (skipjack tuna).[12]
The addition of turmeric and coconut milk, sometimes also including pandan and lemongrass during the rice cooking and steaming process, has contributed to the tempting colour, pleasant fragrance, soft texture, and a flavourful taste of the yellow rice. Certain spices such as cinnamon, cardamom, cloves, and bay leaves, might be added to enhance this aromatic fragrant rice dish.[13]
Nasi kuning is usually served with a variety of side dishes such as shredded omelette, serundeng (relish of grated coconut and spices), urap (vegetable in shredded coconut dressing), teri kacang (fried anchovy and peanuts), sambal goreng (fried tempeh and potato caramelised in spicy sauce), ayam goreng (Javanese-style fried chicken), balado udang (shrimp in chilli), or perkedel (potato fritters).[14] More complex nasi kuning could consist of fried cow's brain, fried cow's lung, beef, and seafood. It is common to serve nasi kuning with kerupuk udang (shrimp cracker) or emping chips and a decoratively cut cucumber and tomato.
There are various types of nasi kuning throughout Indonesia with typical various side dishes in each region.[15]