Name: Yellow Rice
Yield: 1
Ingredients: 500.0g Rice, washed; 30.0g Lemongrass, crushed; 2.0g Bay Leaf; 100.0g Thick Coconut Milk; 700.0g Water; 40.0g Royco Bumbu Kuning Serbaguna 600g; 2.0g MSG; 2.0g Salt; 1.0tbsp Royco Bumbu Pelezat Rasa Ayam 460g; 300.0g Boneless chicken breast; 25.0g Shallots, sliced; 20.0g Garlic, sliced; 20.0g Royco Bumbu Kuning Serbaguna 600g; 10.0g Red Thai Chilli; 2.0g Lime Leaves, removed stem and thinly sliced; 1.0pc Lemongrass, crushed; 5.0g Ginger, crushed; 7.0g Torch Ginger, finely sliced; 1.0pc Turmeric Leaves; 1.0pc Pandan Leaves; 10.0g Galangal; 5.0g MSG; 75.0g Coconut, grated and sautéed; 4.0g Refined Sugar; 49.0g Royco Bumbu Pelezat Rasa Ayam 460g; 500.0g White Tofu, grinded; 100.0g Fish Meatballs, diced; 10.0g Royco Bumbu Kuning Serbaguna 600g; 5.0g Galangal, grounded; 20.0g Basil Leaves

Iconic dish that made a pleasure in everyday life. Simple choices for special days.

...

Preparation

Yellow Rice:
1. Cook lemongrass and bay leaves until you can smell the aroma.
2. Add rice, RAK, coconut milk and water, then cook until you can smell the aroma.
3. Put them in a rice cooker. Cook for approximately 30 minutes or until done.
Chicken Lawar:
1. Season the chicken with Royco and pepper, and steam until it is cooked. Cool it down, shred it, then set aside.
2. Sauté all seasonings until you can smell the sweet aroma and it is cooked.
3. Add shredded chicken, and stir it evenly.
4. Season it with salt, pepper, Royco Ayam, MSG and sugar.
5. Stir evenly for 5 minutes, then serve.
Tofu Pepes (Seasoned Tofu Wrapped in Banana Leaves):
1. Mix all ingredients, stir evenly with a bit of texture.
2. Roll banana leaves, fill with tofu batter, pin the two ends, and then steam until it is cooked.
Savoury Tempeh:
1. Sauté galangal, garlic, shallots, aromatic ginger, lemongrass, lime leaves until you can smell the aroma.
2. Add water and remaining ingredients, then cook over a medium heat until the tempeh is cooked and the water has been soaked up.
3. Once cooked, drain tempeh and galangal flakes.
4. Heat the oil, then fry the tempeh until it is crispy, lift and drain.
5. Fry the galangal flakes until crispy.
6. Serve the tempeh with galangal flakes.

Yellow Rice

Ingredients

Yellow Rice

Yellow Rice:

Chicken Lawar:

Tofu Pepes (Seasoned Tofu Wrapped in Banana Leaves):

Savoury Tempeh:

Yellow Rice:

Chicken Lawar:

Tofu Pepes (Seasoned Tofu Wrapped in Banana Leaves):

Savoury Tempeh:

Preparation

Yellow Rice:

Chicken Lawar:

Tofu Pepes (Seasoned Tofu Wrapped in Banana Leaves):

Savoury Tempeh:

Sign up for our newsletter to get full access to the book