Sun...sun...sunny

When it is cold, we stay inside and the same thing happen when it is too hot outside. At the moment, we still can tolerate with the sun but soon we will live during the night and day time we'll stay in the office or at home. In Delhi, the weather change radically. Few weeks ago, we had a pleasant weather with the sun and the fresh win but now it is hot and also very dry. Even if we don't stay under the sun the lips are almost burned. If others are suffering with the cold weather like in Europe or else where, Delhi's weather is becoming hot and hotter.

This is Nasi Kuning from Bali, served with satay lilit, chicken masak asam pedas and vegetable. It is served everywhere in Bali. It is a little sad to see that the Indonesian does not serve its delicious traditional foods often as they serve it only for the special occasion. So, everywhere we go, we will find this Nasi Kuning and Nasi Goreng with a little of Gado-Gado.

NASI KUNING (YELLOW RICE)

Serves 10 to 12

3 cups rice, rinsed
3 cups coconut milk
2 cups water
1 tablespoon finely chopped fresh lemon grass
4 bay leaves
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon, ground cloves
1/4 teaspoon cinnamon
3 tablespoons butter

Place all ingredients, except butter, in a saucepan, then bring to boil. Simmer for 20 minutes over low heat or until all liquid has been absorbed, stirring a few times. Turn off heat and cover, then allow to stand for 20 minutes. Add butter and fluff, then place on a platter and serve hot.

SATAY LILIT (Minced Seafood Satay)

600g Skinned boneless snapper fillet* 1 cup Freshly grated coconut or ½ cup moistened desiccated coconut ½ cup Seafood Spice Paste (see below) 5 Fragrant lime leaves, chopped 1 pinch Black peppercorns, finely crushed 1 pinch salt 305 Bird’s eye chilies, very finely chopped 2 tsp Palm Sugar Lemon grass or satay skewers Mince fish fillet very finely in a food processor or with a chopper. Add all other ingredients and mix well. Mould a heaped tablespoon full of this mixtuyre around a wooded skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown. Note: this recipe will not work with frozen fish.

Have a nice try and big kiss from NDH/Gros becs de NDH