Entree: Indonesia – Flores & Timor – Nasi Kuning Flores (Fragrant turmeric and coconut rice served with Flores-style spiced chicken and condiments)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 3 cups (525 g) jasmine rice, rinsed until water runs clear
- 2 cups (480 ml) coconut milk
- 1 1/4 cups (300 ml) water
- 2 tsp (4 g) ground turmeric
- 2 stalks lemongrass, bruised and tied
- 2 pandan leaves, tied (optional)
- 2 tsp (10 g) salt
- 1 tbsp (15 ml) vegetable oil (for rice)
- 4 chicken thighs, bone-in, skin-on, approx. 8 oz (225 g) each
- 3 tbsp (45 ml) kecap manis
- 2 shallots, thinly sliced, about 2 oz (55 g)
- 3 cloves garlic, crushed (approx. 9 g)
- 1 tsp (5 g) grated fresh ginger
- 1 tbsp (15 g) palm sugar or dark brown sugar
- 1/2 cup (120 ml) water or coconut water
- 1 small red chili, thinly sliced (optional)
- 1/2 cup (40 g) dried shredded coconut (for serundeng)
- 1 tbsp (15 ml) vegetable oil (for toasting coconut)
- 2 large eggs (optional), fried or omelette-style to slice
- Lime wedges and sliced cucumber for serving

Instructions

1. In a medium saucepan combine rinsed jasmine rice, coconut milk, water, ground turmeric, bruised lemongrass, pandan leaves if using, salt, and 1 tbsp (15 ml) vegetable oil. Bring to a gentle boil, stir once, reduce heat to low, cover and simmer 15–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered 10 minutes; discard lemongrass and pandan before serving.
2. While rice cooks, season chicken thighs with a pinch of salt and pepper. Heat a skillet over medium heat and add 1 tbsp (15 ml) oil. Sear chicken, skin side down, until golden, 5–6 minutes, then flip and brown the other side.
3. Push chicken to one side of the pan. Add sliced shallots, garlic, and grated ginger and sauté until softened, about 3 minutes. Stir in kecap manis, palm sugar, and 1/2 cup (120 ml) water or coconut water; bring to a simmer.
4. Spoon sauce over chicken, reduce heat to low, cover and simmer 20–25 minutes until chicken is cooked through and sauce has thickened. Add sliced chili in the last 2 minutes if using.
5. For serundeng, heat 1 tbsp (15 ml) oil in a small skillet over medium heat, add shredded coconut and toast, stirring frequently, until golden brown and aromatic, about 4–6 minutes. Season lightly with salt and remove from heat.
6. If using eggs, fry or make a thin omelette and slice into strips.
7. To serve, mound Nasi Kuning on a platter or individual plates, arrange chicken beside or on top, sprinkle with serundeng, add egg strips, cucumber slices and lime wedges. Serve hot.