Nasi gurih
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Aceh |
| Creator | Aceh cuisine |
| Serving temperature | Hot or room temperature |
| Main ingredients | Rice cooked in coconut milk and spices with various side dishes |
| Variations | similar to Nasi Uduk and Nasi lemak |
 Cookbook: Nasi Gurih  Media: Nasi Gurih | |
Nasi gurih is steamed rice cooked in coconut milk and spices dish originally from Aceh, Indonesia.[1]
Etymology
Nasi gurih literally means "succulent rice" in Aceh language and Indonesian. The name describes the rich taste of rice cooked with coconut milk and spices.
Preparation
Nasi gurih is made by cooking mixture of rice and sticky rice soaked in coconut milk instead of water, along with salt, lemongrass, Indian bay leaf, and pandan leaves to add aroma.
Side dishes
Nasi gurih sold in Acehnese warung or other eating establishments are commonly offered with assortment of side dishes, chosen according to client's desire. Basic ingredient sprinkled upon nasi gurih are fried peanuts, bawang goreng (fried shallot), tauco (soybean paste), sambal and krupuk. Side dishes are ikan balado (fish in chili), udang sambal (shrimp in chili), ayam goreng, dendeng (beef jerky) and perkedel (fried mashed potato patty).
Variants
There are similar dishes in other parts of Indonesia called nasi uduk from Jakarta and nasi lemak, commonly found in Riau and Riau islands (Sumatera), also Malaysia, Brunei and Singapore.
See also
- nasi uduk
- Nasi bogana
- Nasi campur
- Nasi goreng
- Nasi kebuli
- Nasi kucing
- Nasi kuning
- Nasi lemak
- Nasi liwet
- Nasi pecel
- Nasi ulam
References
- ↑ Cut Raisa Prillya (23 January 2013). "Yuk, Sarapan Pagi Lezat Nasi Gurih Bu Ros". atjehpost.com (in Indonesian). Atjeh Post. Retrieved 22 August 2013.
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