Nasi kuning

Nasi kuning(Indonesian/Malayfor: "yellow rice"),or sometimes callednasi kunyit(Indonesian/Malay for: "turmeric rice"),is anIndonesianfragrantrice dishcooked withcoconut milkandturmeric,hence the namenasi kuning(yellow rice).Nasi kuningalso can be found in neighbouringMalaysia,Brunei,SingaporeandCocos Island,Australia.
Because of its perceived favourable fortune and auspicious meaning,nasi kuningoften served as special dish for celebrations;e.g. community rituals, ceremonies, birthdays, weddings, anniversaries also theindependence day celebration.Nevertheless, it is also a favourite dish for breakfast in Indonesia.
In the Philippines, a related dish exists inMindanao, particularly among theMaranao people, where it is known askuning. Like the Indonesian version, it primarily uses turmeric, but also addslemongrassand does not usecoconut milk.A similar dish is also found inSri Lankan cuisinewhere it is known askaha buth(andlamprais) and draws from both Indonesian and Sri Lankan influences.
The origin ofnasi kuningcan be traced to the culinary legacy of ancient Java and Bali.The earliest record ofnasi kuningcame fromMajapahitperiod in Java circa 13th century.Nasi kuningwas first served as a special dish in a religious events, traditional ceremonies or weddings for Javanese nobles. This food was originally only served at certain times for nobles, high status and distinguished people.
In Javanese tradition, the colour yellow symbolises wealth and prosperity, because of its association withgoldpieces as a symbol of wealth, and also the colour of ripericeready to be harvested, all are the symbol of prosperity. Slightly different in predominantlyHinduisland ofBali, the colour yellow symbolised a sacred aspect ofMahadewa. Therefore, yellow is very commonly used as the dominant colour in theKuningan Daycelebrations of theHindu-Balinesecommunity.
Nasi kuningis mentioned in early 19th centuryJavanese literatureSerat Centhiniassega punarorsega wuduk punar.It is a variant ofsega wudukor rice cooked in coconut milk,but with the addition of turmeric which creates yellowish colour, thus the namepunaris synonym withkuninginJavanesewhich means "yellow".
InJavanese tradition,nasi kuningis often served as a form of gratitude and prayer for blessings.Nasi kuningis a means of praying that the family or community will be given health, prosperity and blessings in their lives.Nasi kuningas cone-shapedtumpengis essential in Javaneseselamatanrituals, especially among traditionalKejawencommunity as offerings or consumed as communal meals.
Nasi kuningis often described as "Indonesian yellow rice",although it is also served in neighbouring countries, e.g. in Malaysia asnasi kunyitand in the Philippines askuning. This yellow rice dish holds a special cultural significance in some cultures in the region, considered as an auspicious food item essential for ceremonies, rituals and celebrations.
InIndonesian culture,nasi kuninghas favourable symbolic meanings. The yellow-coloured rice is perceived to look like a pile of gold,so it is often served on festive occasions, including parties, housewarmings, welcoming guests, and opening ceremonies, as a symbol of good fortune, prosperity, wealth, and dignity.
Nasi kuningis quite widespread and commonly found in Indonesian culture. It can be found from Java to Sumatra, Bali, Kalimantan and Sulawesi. However, it is most strongly associated withJavaneseculture,and to some extent,Minahasatraditions. In Java,nasi kuningmight come in the form of a cone called atumpengand is usually eaten during special events.The top of thetumpengis customarily given to the most senior person in attendance. One of the most popularnasi kuningvariants comes fromManadoin North Sulawesi, which employscakalang(skipjack tuna).
In addition to its prominent role in Indonesian culinary traditions,nasi kuningalso holds considerable ceremonial and cultural significance inMalaysia,BruneiandSingapore, particularly among theMalay community. In these regions, a variation of the dish known aspulut kuningis commonly prepared usingglutinous rice.Pulut kuningis traditionally featured in religious ceremonies, festive occasions and social gatherings, regarded as a symbol of prosperity, good fortune and spiritual well-being.The dish exhibits regional diversity across Malaysia, particularly in areas such asSabahandTerengganu, where it is commonly consumed as abreakfastdish, although it is typically prepared without glutinous rice in these regions.
In the Malaysian and Singaporean Peranakan (Straits Chinese) populations,nasi kuningis more commonly known asnasi kunyit. In a manner similar to its Malay counterpart, it is also prepared using glutinous rice. The dish holds significant cultural value, particularly in the context of the full moon celebration, a traditional ritual marking the completion of a baby’s first month.Whilenasi kunyitis deeply embedded in Peranakan cultural practices, it has been widely embraced by the broaderethnic Chinesepopulation in Malaysia.
The addition ofturmericandcoconut milk, sometimes also includingpandanandlemongrassduring the rice cooking and steaming process, has contributed to the tempting colour, pleasant fragrance, soft texture, and a flavourful taste of the yellow rice. Certain spices such ascinnamon,cardamom,cloves, andbay leaves, might be added to enhance this aromatic fragrant rice dish.
Nasi kuningis usually served with a variety of side dishes such as shreddedomelette,serundeng(relish of grated coconut and spices),urap(vegetable in shredded coconut dressing),teri kacang(fried anchovy and peanuts),sambalgoreng(friedtempehand potato caramelised in spicy sauce),ayam goreng(Javanese-style fried chicken),baladoudang(shrimp in chilli), orperkedel(potato fritters).More complexnasi kuningcould consist of fried cow's lung,empal(fried beef), and seafood. It is common to serve nasi kuning withkerupuk udang(shrimp cracker) orempingchips and a decoratively cut cucumber and tomato.
There are various types of nasi kuning throughout Indonesia with typical various side dishes in each region.