Nasi Langgi

Hiatus again... too lazy to post something here. Too busy, too tired, but i still cook every now and then, but then again i am too lazy to take a very good picture of the foods!! I have been so into painting these days, i am kinda having our small apartements upside and down with my stuffs, we do not have any other space to work on the food pictures and the decorations!

I made this Nasi Langgi thing, a couple of weeks ago. Nasi Langgi is a set of rice dish accompanied by miscellaneous side dish, such as Kering Tempe Teri, Sambal Goreng Udang (shrimps savored with chili), Dendeng, (Irisan telur dadar) thinly sliced omlet, kerupuk udang (shrimp crisps) and sambail petai (petai with lots of chilies).

Okay i only accompanied my nas langgi with Kering Teri, Irisan Telur Dadar and the shrimp crisps. It's noway that i can find dendeng or petai easily in France, thus i made my nasi langgi minimalistly. But hey, Nasi Langgi is so similar to Nasi Kuning, doesn't it? Well, It does have the yellow color, and almost the same taste.

I got the original recipe from the book Resep andalan Resto Indonesia, Nasi Lengkap (Indonesian Restaurant trusworty recipes, the complete rice dish), by Wahyuni Mulyawati and Ilse Harahap, Gramedia 2008.

Ingredients:

• 500 gr rice
• 600 cc coconut milk
• 2 lemon grass stalks, bruised
• 2 salam leaves
• 1 stub of galanga, bruised

Spice A:

• 1 tbs coriander powder
• 1 tbs ail, sliced
• 3 tbs shallots
• 1 stub of turmeric, grilled, soften (i used 1 tsp of turmeric powder)

Method:

1. Wash the rice, and in a cooking pot, cook together with the coconut mil, lemon grass, salam leaves, galanga, and Spice A. Cook with medium fire until boil, stir well, until the milk is well absorbed. Lower the fire, and put the lid on, and continue cooking until 45 minutes (the original recipe says 60 minutes, i reduced the time, afraid that it will be burned on the bottom).
2. Serve with the side dish.