Indonesian & Malaysian · Lunch · Dinner
Nasi Kuning (Indonesian Turmeric Coconut Rice) with Omelette and Tempeh
Nasi Kuning
Fragrant golden rice simmered with turmeric, lemongrass and light coconut milk, served Indonesian-style with thin omelette strips, sweet-savoury tempeh, crisp vegetables and a little sambal. A festive plate made lighter with less oil and plenty of fresh sides.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 55% · Fat 29% · Protein 16%
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Ingredients
For 4 servings- 1 1/2 cups300 gJasmine rice
- 1 cup240 gLight coconut milk
- 1 1/4 cups300 gWater (for rice)
- 1 tspGround turmeric
- 1 stalk15 gLemongrass
- 3 thin slices (2 cm piece)10 gGalangal, sliced
- 3 leavesKaffir lime leaves
- 3/4 tspSalt (for rice)
- 4 large200 gEggs
- 2 stalks15 gSpring onion, finely sliced
- 1 pinchSalt (for eggs)
- 1 tsp5 gVegetable oil (for omelette)
- 1 block (7 oz)200 gTempeh, cut into thin sticks
- 2 medium30 gShallots, thinly sliced
- 2 cloves6 gGarlic, minced
- 1 large15 gRed chilli, sliced
- 1 tbsp14 gVegetable oil (for tempeh)
- 2 tbsp36 gKecap manis (sweet soy sauce)
- 1/4 cup60 gWater (for tempeh)
- 1 1/2 cups150 gGreen beans, trimmed
- 1 medium200 gCucumber, sliced
- 2 medium240 gTomatoes, sliced
- 2 tbsp30 gSambal oelek (optional)
Steps
- 1
Rinse the rice in cold water until it runs almost clear, then drain well.
- 2
Bruise the lemongrass with the back of a knife and tie it in a knot.
- 3
In a medium pot, stir together the coconut milk, 300 g water, turmeric and rice salt.
- 4
Add the rice, lemongrass, galangal and lime leaves and bring to a gentle boil, stirring once.
- 5
Cover, turn the heat to low and simmer for 15 minutes until the liquid is absorbed.
- 6
Take the pot off the heat and leave it covered to steam for 10 minutes.
- 7
Meanwhile, bring a small pot of water to the boil and blanch the green beans for 3 minutes, then drain and rinse under cold water.
- 8
Beat the eggs with the spring onion and a pinch of salt.
- 9
Brush a non-stick pan with the omelette oil, pour in half the egg and swirl into a thin layer; cook about 1 minute per side until set.
- 10
Repeat with the remaining egg, then roll the omelettes and cut into thin strips.
- 11
Heat the tempeh oil in the same pan over medium heat and fry the tempeh sticks for 5 minutes, turning, until golden.
- 12
Add the shallots, garlic and chilli and stir-fry for 2 minutes until soft and fragrant.
- 13
Add the kecap manis and 60 g water and toss for 2 to 3 minutes until the sauce coats the tempeh and the pan is nearly dry.
- 14
Remove the lemongrass, galangal and lime leaves from the rice and fluff it with a fork.
- 15
Press the rice into a small bowl and turn it out onto each plate as a mound, or shape into a cone.
- 16
Arrange the omelette strips, tempeh, green beans, cucumber and tomato around the rice, with a little sambal on the side if using.
Swaps, storage and make-ahead
Swaps
- For a vegan plate, skip the omelette and add extra tempeh or pan-fried tofu strips instead.
- For a gluten-free version, replace the kecap manis with tamari labelled gluten-free plus a little palm or brown sugar, and choose a sambal oelek labelled gluten-free.
- If galangal and kaffir lime leaves are hard to find, use a few slices of fresh ginger and a strip of lime zest instead.
- For a lighter rice, use half light coconut milk and half extra water.
Storage
Cool leftover rice quickly and refrigerate it within 1 hour in an airtight container, then eat it within 1 day and reheat it only once until steaming hot. Refrigerate the tempeh and omelette within 2 hours and eat within 3 to 4 days, reheating the tempeh until steaming hot. Keep the cucumber and tomato separate and enjoy them fresh, and avoid freezing the omelette, which turns rubbery.
Make ahead
The tempeh can be cooked a day ahead and reheated, and the green beans blanched and chilled in the fridge up to a day in advance. The rice and omelette are best made shortly before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsSoyGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (511 g) | Per 100 g | |
|---|---|---|
| Calories | 589 kcal | 115 kcal |
| Protein | 24.8 g | 4.9 g |
| Carbohydrates | 81.3 g | 15.9 g |
| of which sugars | 9.1 g | 1.8 g |
| Fiber | 3.6 g | 0.7 g |
| Fat | 19.1 g | 3.7 g |
| of which saturated | 6.6 g | 1.3 g |
| Sodium | 851 mg | 167 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
