Nasi Kuning Lengkap

Nasi Kuning is a festive Indonesian platter centered around fragrant turmeric and coconut rice, surrounded by a variety of flavorful side dishes. This version includes sweet-spiced fried coconut, fiery sambal, spicy shredded chicken, sweet soy-braised beef, rich peanut sauce, and crisp cucumber. Each component brings a different flavor and texture, from savory and spicy to sweet, crunchy, and fresh.

Although the platter looks elaborate, most of the components can be prepared ahead and stored separately. That makes Nasi Kuning much easier to assemble at home, especially when you’re serving it for a family meal or gathering.

I still remember the first time I made nasi kuning at a restaurant I worked at — I was too eager to get it done and the rice ended up sticking to the bottom of the pot. But once I got the timing right, I fell in love with how the dish came together: warm turmeric rice, spicy sambal, crunchy cucumber, and toasted coconut all in one bite. These days I make it at home whenever I want that same comfort, adjusting the spices based on my mood.

What’s on the Plate

• Nasi Kuning: Turmeric-scented coconut rice that forms the center of the platter.
• Serundeng: Sweet and spiced fried coconut with a crumbly texture.
• Sambal Goreng: A thick, fiery red chili sambal.
• Ayam Suwir Pedas: Spicy shredded chicken.
• Semur Daging: Beef braised in a sweet soy sauce.
• Bumbu Kacang: Rich peanut sauce.
• Fresh cucumber: A crisp, refreshing contrast to the richer components.

Ingredients

For the Nasi Kuning (Yellow Rice)

• 2 cups long-grain rice, rinsed
• 1½ cups coconut milk
• ¾ cup water
• 1 tsp ground turmeric (or 1-inch fresh turmeric, grated)
• 2 lemongrass stalks, bruised
• 2 kaffir lime leaves
• 1 bay leaf
• 1 tsp salt
• 2 tbsp crispy fried shallots, for topping

For the Serundeng (Fried Spiced Coconut)

• 1½ cups grated coconut (fresh or unsweetened desiccated, rehydrated)
• 2 tbsp cooking oil
• 3 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp ground coriander
• 1 tbsp palm sugar or brown sugar
• ½ tsp salt

For the Sambal Goreng

• 6 large red chilies, chopped
• 5 bird’s eye chilies, chopped (adjust to taste)
• 4 shallots
• 2 cloves garlic
• 1 tomato, chopped
• 2 tbsp cooking oil
• 1 tsp salt
• ½ tsp sugar

For the Ayam Suwir Pedas (Spicy Shredded Chicken)

• 2 cups cooked, shredded chicken breast
• 2 tbsp of the sambal goreng recipe above (or make a small extra batch)
• 1 tbsp cooking oil
• 1 kaffir lime leaf, thinly sliced

For the Semur Daging (Sweet Soy Braised Beef)

• ½ lb (225 g) beef chuck, cut into chunks
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp soy sauce
• 2 shallots, sliced
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1 cup water
• 1 tbsp cooking oil
• ¼ tsp ground nutmeg
• Salt, to taste

For the Bumbu Kacang (Peanut Sauce)

• ½ cup roasted peanuts, ground (or ⅓ cup peanut butter)
• 1 clove garlic
• 1 tsp chili paste
• 1 tbsp sweet soy sauce
• ½ cup warm water
• Salt, to taste

For Serving

• 1 cucumber, sliced

Easy Substitutions

• Coconut milk: Light coconut milk works for a less rich rice.
• Fresh turmeric: A fine substitute for ground turmeric; use the amount listed above.
• Beef chuck: Beef shank or brisket also works well for the semur.
• Peanut sauce: Smooth peanut butter thinned with warm water is a good substitute for freshly ground peanuts.

Step-by-Step Cooking Instructions

1. Cook the yellow rice. Add the rinsed rice, coconut milk, water, turmeric, lemongrass, lime leaves, bay leaf, and salt to a rice cooker or pot. Cook according to your rice cooker’s directions, or bring to a boil on the stovetop, then cover and simmer for 15–18 minutes until the liquid is absorbed. Fluff with a fork and mold into a dome shape on the serving plate. Top with crispy fried shallots.

2. Make the serundeng. Heat the oil in a pan over medium heat and sauté the shallots and garlic until fragrant. Add the grated coconut, coriander, sugar, and salt, stirring constantly for 8–10 minutes until the coconut turns golden brown and crumbly. Set aside to cool completely so it stays crisp.

3. Make the sambal goreng. Blend the red chilies, bird’s eye chilies, shallots, garlic, and tomato into a coarse paste. Heat the oil in a pan and fry the paste for 8–10 minutes, stirring often, until it darkens and the oil separates slightly. Season with salt and sugar.

4. Make the spicy shredded chicken. In a pan, heat the oil and stir in 2 tablespoons of the sambal goreng along with the shredded chicken and sliced lime leaf. Cook for 3–4 minutes until the chicken is well coated and slightly crisped at the edges.

5. Make the semur daging. Heat the oil in a pot and sauté the shallots and garlic until fragrant. Add the beef and sear until lightly browned. Stir in the sweet soy sauce, soy sauce, tomato, nutmeg, and water. Cover and simmer on low heat for 45–60 minutes, until the beef is tender and the sauce has thickened. Season with salt to taste.

6. Make the peanut sauce. Blend the roasted peanuts, garlic, and chili paste into a paste. Transfer to a small saucepan, add the sweet soy sauce and warm water, and simmer for 3–4 minutes, stirring, until smooth and slightly thickened. Season with salt.

7. Assemble the platter. Arrange the yellow rice in the center of a plate. Place small portions of serundeng, sambal goreng, spicy shredded chicken, semur daging, and peanut sauce around the rice. Add sliced cucumber for a fresh, crisp finish.

Tips for the Best Nasi Kuning

• Prep ahead: Serundeng, sambal, and semur all keep well for a few days, so they can be made ahead of time and assembled fresh on serving day.
• Keep the rice moist but fluffy: Don’t over-stir the rice as it cooks, so the grains stay separate instead of clumping together.
• Cool the serundeng completely: Letting the fried coconut cool fully before serving keeps it crisp instead of soft.
• Control the heat: For a lighter platter, reduce the number of bird’s eye chilies in the sambal.

Storage & Reheating

Storage: Let each component cool completely before storing. Store the rice, serundeng, sambal, shredded chicken, semur, and peanut sauce in separate airtight containers in the refrigerator, and store the cucumber separately.

How long does it last? Refrigerate all components within 2 hours of cooking. The rice and shredded chicken are best used within 2–3 days; the sambal, semur, and peanut sauce keep well for up to 4 days when stored at 40°F (4°C) or below.

Reheating: Reheat the rice in the microwave with a splash of water to keep it moist. Warm the sambal, shredded chicken, semur, and peanut sauce gently in a pan or microwave until heated through. Keep the serundeng and cucumber unheated and add them just before serving.

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Recipe Card

Prep Time: 40 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 55 mins Servings: 4 servings

Ingredients

For the Rice

• 2 cups long-grain rice, rinsed
• 1½ cups coconut milk
• ¾ cup water
• 1 tsp ground turmeric
• 2 lemongrass stalks, bruised
• 2 kaffir lime leaves
• 1 bay leaf
• 1 tsp salt
• 2 tbsp crispy fried shallots, for topping

For the Serundeng

• 1½ cups grated coconut
• 2 tbsp cooking oil
• 3 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp ground coriander
• 1 tbsp palm sugar or brown sugar
• ½ tsp salt

For the Sambal Goreng

• 6 large red chilies, chopped
• 5 bird’s eye chilies, chopped
• 4 shallots
• 2 cloves garlic
• 1 tomato, chopped
• 2 tbsp cooking oil
• 1 tsp salt
• ½ tsp sugar

For the Spicy Shredded Chicken

• 2 cups cooked, shredded chicken breast
• 2 tbsp sambal goreng (from above)
• 1 tbsp cooking oil
• 1 kaffir lime leaf, thinly sliced

For the Semur Daging

• ½ lb (225 g) beef chuck, cubed
• 2 tbsp sweet soy sauce
• 1 tbsp soy sauce
• 2 shallots, sliced
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1 cup water
• 1 tbsp cooking oil
• ¼ tsp ground nutmeg
• Salt, to taste

For the Peanut Sauce

• ½ cup roasted peanuts, ground
• 1 clove garlic
• 1 tsp chili paste
• 1 tbsp sweet soy sauce
• ½ cup warm water
• Salt, to taste

For Serving

• 1 cucumber, sliced

Estimated Nutrition Information (Per Serving)

• Calories: ~610 kcal
• Protein: 34 g
• Carbohydrates: 52 g
• Fat: 30 g
• Fiber: 6 g

Nutrition information is an estimate and may vary depending on the ingredients, brands, and portion sizes used.