Yellow Rice or Nasi Kunyit

Ingredients
7-cm piece turmeric
450g glutinous rice
1 piece tamarind
10-15 peppercorns
2 screwpine leaves
1/2 coconut, grated
1 tsp salt

Method
Clean turmeric and pound till fine. Wrap in a piece of muslin and tie it up firmly. Wash the rice and soak in a bowl of water with the turmeric and tamarind for at least 3 hours, preferably, overnight. Drain the soaked rice. Place the rice in a steamer with peppercorns and screwpine (pandan) leaves and steam over boiling water for 20-30 minutes. Meanwhile, extract 1 - 1 1/2 cups thick coconut milk. Add in salt. When the rice is cooked, dish it into a large bowl and mix it with the thick coconut milk so that the rice grains are loosened. Return the rice to the steamer and steam for another 10 minutes. Serve with chicken curry, beef curry or rendang.

Rendang Raya

Rendang Raya
Ingredients
1 kg beef or mutton
1 cup of kerisik (dry-fried grated coconut)
4 bowls of coconut milk
squeezed from 2 whole coconuts
8 kaffir lime leaves
2 pieces of turmeric leaves (finely shredded)
1 tablespoon tamarind
juice
Salt (to taste)
Gula Melaka (palm sugar to taste)
Ingredients, ground into a paste: 2 stalks lemon grass

3-cm ginger
3-cm galangal (lengkuas)
3 cloves
20 shallots
15 dried chillies, already softened in water
5 pieces of garlic

Method
Fry the paste with the meat in a wok for about 15 minutes. No oil is required. Add in the kaffir lime leaves, turmeric leaves and kerisik. Pour in the coconut milk, tamarind juice. Add salt and gula melaka. Cook the meat till it is tender and the gravy is very thick. Keep stirring and lower the heat to prevent the gravy and meat from burning.