nasi langgi — Central Java, Indonesia

Nasi langgi is a composed rice plate from Central Java built around rice cooked with turmeric and coconut milk until it turns a warm yellow, then surrounded by a small collection of side dishes rather than served with a single accompaniment. It is reported from the area around Solo and Yogyakarta, where it appears at family gatherings and modest celebrations as a way of putting several dishes on one plate at once, letting each guest mix rice and sides to taste. The rice is cooked with turmeric, a bay leaf, lemongrass and coconut milk until fragrant, then plated with shredded seasoned chicken or beef, thin strips of fried omelette, a spoonful of spiced grated coconut, a few fried anchovies or peanuts, slices of cucumber and tomato, and a small mound of chili relish to the side; everything is arranged around the mound of rice rather than mixed in. What distinguishes this Central Javanese plate from a plain bowl of turmeric rice is precisely this arrangement of contrasting textures — soft rice, crisp fried anchovies, chewy shredded meat, sweet coconut — set out together so each spoonful can combine a little of everything.