NASI MINYAK RECIPE (MALAY PILAU RICE)
Nasi Minyak, a fixture at Malay weddings and religious occasions, is a dish of fragrant rice cooked with a little ghee, evaporated milk, spices and pandan leaves.
Provided by Azlin Bloor
Categories Side Dish
Number Of Ingredients 14
Steps:
- Rinse the rice, drain and set aside.
- Halve the onion, then and slice thinly. Chop up the garlic finely. Either chop the ginger up finely too, or grate it. If using pandan leaves, tie them up with a knot in the middle, set aside.
- Heat the ghee on medium heat and fry the dry spices for 30 seconds. So that's the cinnamon, star anise, cloves and cardamom.
- Add the onion and fry for a minute, then add the garlic and ginger and fry for another minute.
- Tip in the rinsed and drained rice. Stir well to toast the rice and to allow it to take on that delicious, aromatic fat.
- Drop in the pandan leaves, if using. Pour in the water, half the evaporated milk and add salt. Bring everything to a boil on medium-high heat. Leave the rice to cook at this heat, uncovered, until the water has been absorbed, and you start to see little holes appearing on the surface of the rice. Then, cover the saucepan, and reduce the heat to the lowest setting. Cook for 12 minutes.
- At the 12 minute mark, the rice should be cooked. Take it off the heat and let the rice rest (without taking the lid off) for 5 minutes on a cool surface. A cool hob will do.
- After 5 minutes, drizzle the rest of the evaporated milk and fluff up the rice. Lose the pandan leaves before serving. You could fish out the spices if you want to, but I don't bother.
Nutrition Facts : Calories 315 kcal, Carbohydrate 57 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 410 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
NASI MINYAK ("OIL RICE") USING BASMATHI RICE
Nasi Minyak literally means 'Oil Rice', widely served on special occassion i.e. wedding celebration, with (usually) curry/spicy chicken or meat dishes. tips : soak the rice for 30 minutes prior cooking. rice to water ratio is 1 :1.5 (if cooked in rice cooker)
Provided by zizie zainal
Categories Long Grain Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- wash and rinse the pre-soak rice.
- heat ghee and fry pounded ingredient.
- add in cinnamon stick, star anise, and cloves.
- fry until frangrant.
- add water (for 3 cups of rice, use 4.5 cups of water), evaporated milk and salt.
- bring to boil.
- pour the mixture into the rice and cook with rice cooker as you would a normal rice.
- do not stir until the rice is well cooked or else you will break the rice.
NASI GORENG - INDONESIAN FRIED RICE
Yummy! I love the Indonesian recipes and this is no different! This is a great dish to have with the Ayam Goreng recipe I have posted. What you can include in the recipe which I personally don't is chicken and little prawns (cooked of course), to add to the actual rice mixture. Think I might whip up a batch tonight for hubby and I. Enjoy! Oh by the way I use Basmati Rice - its my personal preference.
Provided by ozzygirl
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in wok or large fry pan.
- Add garlic, ginger and spring onions and sauté for a minute.
- Add sesame oil, sambal oelek, fish oil, shrimp paste and ketjap manis and stir through for a few seconds.
- Add the veggie mix and toss through for a minute.
- Add the cooked rice and keep stirring through until well coated but not sticky.
- Add the chicken and prawns and fold into the rice mixture.
- Taste mixture and if necessary add some more of the spices.
- If you want to top the dish with a fried egg, fry the eggs in a separate fry pan.
- Serve out rice and top with the fried egg.
Nutrition Facts : Calories 297.2, Fat 5, SaturatedFat 1, Cholesterol 25.7, Sodium 3.2, Carbohydrate 56.3, Fiber 1.4, Sugar 1.7, Protein 5.8
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