Entree: Indonesia – Sulawesi – Nasi Kuning Manado (Manadonese turmeric and coconut rice served with spicy regional condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (370 g) jasmine or long-grain rice, rinsed
- 1 1/2 cups (360 ml) coconut milk
- 1 1/2 cups (360 ml) water
- 1 tsp (2 g) ground turmeric
- 1 stalk (about 0.35 oz (10 g)) lemongrass, bruised and tied
- 2 kaffir lime leaves
- 1 pandan leaf, tied (optional)
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) vegetable oil
- 2 shallots, thinly sliced (about 1 7/16 oz (40 g))
- 3 cloves garlic, smashed (about 5/16 oz (9 g))
- 3 oz (85 g) smoked skipjack tuna (cakalang) flakes, for sambal roa
- 6 red chilies, seeded if desired (about 1 1/16 oz (30 g)) for sambal roa
- 1 small tomato, chopped (about 2 5/8 oz (75 g)) for sambal roa
- 1 tbsp (15 ml) lime juice for sambal roa
- 1 tsp (5 g) salt for sambal roa
- 2 large eggs, approx. 3 1/2 oz (100 g), beaten for thin omelette
- 1/4 cup (30 g) roasted peanuts, coarsely chopped
- 1/2 cup (60 g) fried shallots for garnish
- 1 small cucumber, sliced for serving

Show original ingredient measurements

- 2 cups (370 g) jasmine or long-grain rice, rinsed
- 1 1/2 cups (360 ml) coconut milk
- 1 1/2 cups (360 ml) water
- 1 tsp (2 g) ground turmeric
- 1 stalk (about 10 g) lemongrass, bruised and tied
- 2 kaffir lime leaves
- 1 pandan leaf, tied (optional)
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) vegetable oil
- 2 shallots, thinly sliced (about 40 g)
- 3 cloves garlic, smashed (about 9 g)
- 3 oz (85 g) smoked skipjack tuna (cakalang) flakes, for sambal roa
- 6 red chilies, seeded if desired (about 30 g) for sambal roa
- 1 small tomato, chopped (about 75 g) for sambal roa
- 1 tbsp (15 ml) lime juice for sambal roa
- 1 tsp (5 g) salt for sambal roa
- 2 large eggs, approx. 100 g, beaten for thin omelette
- 1/4 cup (30 g) roasted peanuts, coarsely chopped
- 1/2 cup (60 g) fried shallots for garnish
- 1 small cucumber, sliced for serving

Instructions

1. Rinse the rice under cold water until runoff is clear. Drain well.
2. In a medium pot, heat the vegetable oil over medium heat and lightly sauté the sliced shallots and smashed garlic until aromatic but not browned, about 1–2 minutes.
3. Add the drained rice, ground turmeric, bruised lemongrass, kaffir lime leaves, pandan leaf, salt, coconut milk, and water. Stir once to combine.
4. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 10 minutes; discard lemongrass and pandan before serving.
5. While rice rests, make sambal roa: in a mortar and pestle or food processor, blend smoked skipjack flakes, red chilies, chopped tomato, lime juice, and salt to a coarse paste. Adjust salt and heat to taste.
6. Make the omelette: heat a small nonstick skillet over medium, add a little oil, pour in the beaten eggs to make a thin omelette, cook until set, flip briefly, then transfer to a cutting board and slice into thin ribbons.
7. To serve, mound the nasi kuning on plates, top with shredded omelette, a spoonful of sambal roa, sprinkle roasted peanuts and fried shallots, and add cucumber slices on the side.