taken by peachpurple
This is a mouth watering rice that I had tried out
today at my friends place.
My Muslim friend mentioned that this is called
Nasi Minyak.
If you direct translate it, it should be oily rice but it
sounds weird to me.
It should be called butter rice or fragrance rice
instead, as it is indeed a very fragrant and colorful
rice with a combination of mixed spice ingredients
and evaporated milk.
Nasi Minyak is often prepared for festivals,
birthday parties or special occasion where this rice
recipe is prepared in a huge pot, sufficient to yield
at least 20 people.
Ghee is used to produce the aromatic smell stir fry
with various spice ingredients.
I had mixed in lots of fried shallots and raisins for
extra flavor.
Crispy, crunchy and filling, although no meats are
added to it.
Nasi Minyak goes well with curry chicken, rendang
chicken or sambal paste.
The bark of the cinnamon plant which is a native of
Sri Lanka..
Usually sold in sticks and although available in
powder form, the cinnamon sticks are preferred as
original form because you can store them longer in
the fridge.
Popularly used in Malay and Indian cuisine.
Known as “Kayu manis” – malay
Known as “Dalchini” -Hindu
Dried flower buds of an ever green tropical tree,
native to South East Asia. Commonly used in
Malaysian and Indian cuisine, especially for spicy
food
Known as “Bunga Cengkih”- Malay
Known as “Laung / Long – Hindu
This spice resembles the star with tiny seeds in
each petals.
Produce a very fragrant smell when stir fried or
cooked in stew.
Popular in Chinese cuisine
Known as “Bunga Lawang”-Malay
Known as “Baht ghok”-Chinese
There are 2 types of cardamom sold in the market.
The large dark brown and the small pale green
variety.
The one that is popularly used in cooking purpose
is the smaller variety which is bleached to appear
almost white.
Known as “Buah Pelaga”- Malay
Known as “Illaichi” Hindu
Prep time: 10 min
Cook time: 30 min
Yield: 4 persons
# 2tbsp ghee
# 2 tbsp butter
# 2 medium onions, chopped finely
# 3 cloves garlic, chopped finely
# 2 cm ginger, minced
# 4cm cinnamon
# 3 cloves
# 3 petals star anise
# 3 cardamons, crushed
# 2-3 cups of water
# 1/2 cup evaporated milk ( any brand )
# 2 cups rice, washed and drained
# 3 tsp chicken stock granules
( used KNORR brand )
# fired shallots
# some raisins
# slices of red chilies
1. Heat up wok with ghee and butter.
2. Stir fry all the spice ingredients, garlic and onions
until aromatic.
3. Add in water, milk and bring to boil under low fire.
4. Stir in washed rice and chicken stock granules.
5. Turn off heat.
6. Transfer the hot nasi minyak raw ingredients and
rice into the rice cooker pot.
7. Cook as usual ( I use QUICK COOK ).
8. When the rice cooker turns to “KEEP WARM”,
stir the NASI MINYAK with rice ladle to loosen the
rice grains.
9. Serve into individual plates and garnish with the
fried shallots, chilies and raisins before consuming.
This Nasi Minyak tasted as better than Nasi Lemak
( Coconut Milk Rice ).
It would taste better with curry chicken though!
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Photo belonged to peachpurple
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View Comments
It looks good in the dish and I think will be tasty in eating sure but it is most difficult in making at home. Here’s a simple but fragrant rice which goes great with rich, flavorful dishes while still boasting a presence of its own.
Shallots, ginger and garlic are sauteed in ghee along with cinnamon, cloves and green cardamom to release a wonderful aroma that will uplift your kitchen. Raisins and cashew nuts provide a juicy and crunchy texture. You will love it! This is a family recipe and another one of those dishes that make me think of home.
usually cook this in a rice cooker. I’ve never understood why people painstakingly cook rice over the stove. I’ve done it with risotto and it was torture. You don’t have to baby sit it, your arm won’t fall off with the constant stirring and the bottom doesn’t burn in the rice cooker. If you are serious about delving into Asian cuisine, do yourself a favor and go buy one of these. You can thank me later.
Stick a finger vertically into the pot and measure the height of rice from the bottom of the pot to the top of the rice. Mark it with your thumb. Now move your finger (with the thumb still marking the spot) and rest it on top of the leveled rice and measure the height from the top of the rice to the top of the water. The water level should be equal to or 1/2 inch more to the measurements from the bottom of the pot to the top of the rice. Easy right? Who needs a measuring cup?
Ghee rice goes well with Cucumber Pickled Salad (Acar Timun) and Minangkabau Beef. The tender, spiced beef with coconut undertones meld with the fresh cucumber and sweet pineapple juices from the salad on a base of fragrant rice. What’s not to love? The combined aroma of these three in the kitchen always brings back the nostalgia of home. What food scents remind you of home?