Nasi guri

Nasi guri is a traditional Indonesian dish, particularly popular in the Aceh region. It is a fragrant rice dish cooked with coconut milk and various spices, similar to the more widely known Nasi Uduk or Nasi Lemak.

Ingredients

• Rice: Regular white rice or sometimes a mix of white and glutinous rice.
• Coconut Milk: Gives the rice a rich and creamy texture.
• Bay Leaves: For aroma.
• Lemongrass: Adds a citrusy fragrance.
• Galangal: A root similar to ginger, but with a distinct flavor.
• Kaffir Lime Leaves: For a fresh, zesty aroma.
• Turmeric: Adds color and flavor.
• Salt: To taste.

Basic Recipe

1. Prepare the Ingredients: Wash the rice thoroughly. Crush the lemongrass and galangal to release their flavors.
2. Cook the Rice: In a pot, combine the washed rice, coconut milk, bay leaves, crushed lemongrass, galangal, kaffir lime leaves, turmeric, and salt.
3. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer until the rice is cooked and has absorbed the coconut milk and spices, stirring occasionally to prevent sticking.
4. Fluff and Serve: Once the rice is cooked, fluff it with a fork and remove the bay leaves, lemongrass, and galangal pieces before serving.

Serving Suggestions

Nasi guri is often served with various side dishes and condiments, such as:

• Fried Chicken or Fish: Seasoned and fried to a crispy texture.
• Eggs: Hard-boiled, fried, or made into an omelet.
• Tempeh or Tofu: Fried or cooked in a spicy sauce.
• Sambal: A spicy chili paste for added heat.
• Fresh Vegetables: Such as cucumber slices or steamed greens.
• Fried Shallots: Sprinkled on top for extra crunch and flavor.

This dish's combination of creamy coconut milk and aromatic spices makes it a flavorful and comforting meal, reflecting the rich culinary heritage of Aceh.