Because of its perceived favourable fortune and auspicious meaning, nasi kuning often served as special dish for celebrations;[15] e.g. community rituals, ceremonies, birthdays, weddings, anniversaries also the independence day celebration.[16] Nevertheless, it is also a favourite dish for breakfast in Indonesia.[17]
In the Philippines, a related dish exists in Mindanao, particularly among the Maranao people, where it is known as kuning. Like the Indonesian version, it primarily uses turmeric, but also adds lemongrass and does not use coconut milk.[18][19] A similar dish is also found in Sri Lankan cuisine where it is known as kaha buth (and lamprais) and draws from both Indonesian and Sri Lankan influences.[20][21]
History and origin
Javanese Kejawen community performing Birat Sengkolo ritual with offerings including cone-shaped tumpengnasi kuning
The origin of nasi kuning can be traced to the culinary legacy of ancient Java and Bali.[2] The earliest record of nasi kuning came from Majapahit period in Java circa 13th century. Nasi kuning was 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.[3]
In Javanese tradition, the colour yellow symbolises wealth and prosperity, because of its association with gold pieces as a symbol of wealth, and also the colour of ripe rice ready to be harvested, all are the symbol of prosperity. Slightly different in predominantly Hindu island of Bali, the colour yellow symbolised a sacred aspect of Mahadewa. Therefore, yellow is very commonly used as the dominant colour in the Kuningan Day celebrations of the Hindu-Balinese community.[22]
Nasi kuning is mentioned in early 19th century Javanese literatureSerat Centhini as sega punar or sega wuduk punar.[23] It is a variant of sega wuduk or rice cooked in coconut milk,[24] but with the addition of turmeric which creates yellowish colour, thus the name punar is synonym with kuning in Javanese which means "yellow".[25]
In Javanese tradition, nasi kuning is often served as a form of gratitude and prayer for blessings. Nasi kuning is a means of praying that the family or community will be given health, prosperity and blessings in their lives.[2]Nasi kuning as cone-shaped tumpeng is essential in Javanese selamatan rituals, especially among traditional Kejawen community as offerings or consumed as communal meals.[26]
Nasi kuning is often described as "Indonesian yellow rice",[27][4] although it is also served in neighbouring countries, e.g. in Malaysia as nasi kunyit and in the Philippines as kuning. 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.[15][16]
In Indonesian culture, nasi kuning has favourable symbolic meanings. The yellow-coloured rice is perceived to look like a pile of gold,[28] 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.[29]
Nasi kuning is 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 with Javanese culture,[2] and to some extent, Minahasa traditions. In Java, nasi kuning might come in the form of a cone called a tumpeng and is usually eaten during special events.[30] The top of the tumpeng is customarily given to the most senior person in attendance. One of the most popular nasi kuning variants comes from Manado in North Sulawesi, which employs cakalang (skipjack tuna).[31]
In addition to its prominent role in Indonesian culinary traditions, nasi kuning also holds considerable ceremonial and cultural significance in Malaysia, Brunei and Singapore, particularly among the Malay community. In these regions, a variation of the dish known as pulut kuning is commonly prepared using glutinous rice. Pulut kuning is traditionally featured in religious ceremonies, festive occasions and social gatherings, regarded as a symbol of prosperity, good fortune and spiritual well-being.[32] The dish exhibits regional diversity across Malaysia, particularly in areas such as Sabah and Terengganu, where it is commonly consumed as a breakfast dish, although it is typically prepared without glutinous rice in these regions.[10]
In the Malaysian and Singaporean Peranakan (Straits Chinese) populations, nasi kuning is more commonly known as nasi 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.[33] While nasi kunyit is deeply embedded in Peranakan cultural practices, it has been widely embraced by the broader ethnic Chinese population in Malaysia.[7][34]
Ingredients and serving
Nasi kuningbumbu ingredients including garlic, coconut milk, pandan leaf, lemongrass, turmeric, citrus leaf, sugar and salt
The addition of turmeric and coconut milk, sometimes also including pandan and lemongrass during 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 as cinnamon, cardamom, cloves, and bay leaves, might be added to enhance this aromatic fragrant rice dish.[35]
Nasi kuning is usually served with a variety of side dishes such as shredded omelette, serundeng (relish of grated coconut and spices), urap (vegetable in shredded coconut dressing), teri kacang (fried anchovy and peanuts), sambal goreng (fried tempeh and potato caramelised in spicy sauce), ayam goreng (Javanese-style fried chicken), balado udang (shrimp in chilli), or perkedel (potato fritters).[36] More complex nasi kuning could consist of fried cow's lung, empal (fried beef), and seafood. It is common to serve nasi kuning with kerupuk udang (shrimp cracker) or emping chips and a decoratively cut cucumber and tomato.[citation needed]
Varieties
Indonesia
Preparing nasi kuning Manado in a woka leaf
There are various types of nasi kuning throughout Indonesia with typical various side dishes in each region.[37]
Nasi kuning Ambon – with spicy skipjack tuna, spicy boiled egg, and stir-fried cellophane noodles.
↑ Abdulwahab, Nabeelah T. "The Beauty, Warmth, and Hospitality of Pagana". Intangible Cultural Heritage Courier of Asia and the Pacific. International Information and Networking Centre for Intangible Cultural Heritage in the Asia-Pacific Region (ICHCAP). Retrieved 5 March 2019.
↑ Wahjudi Pantja Sunjata; Sumarno; Titi Mumfangati (2014). Kuliner Jawa dalam Serat Centhini(PDF) (in Indonesian). Yogyakarta: Departemen Pendidikan dan Kebudayaan Balai Pelestarian Nilai Budaya Yogyakarta. p.32. Retrieved 20 January 2025.
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