Monday, 27 February 2012

Nasi Minyak

Nasi Minyak or directly translated is 'Oily Rice' is normally served during Malay weddings. Don't let the name fool you though, it is not as oily as you think it would it be. The reason why they use the word 'Minyak' or 'Oil' is because of the method of cooking; i.e. using Ghee.

It is important to note here that Nasi Minyak is a completely separate dish from Nasi Briyani. Nasi Briyani is usually a deeper shade of yellow while Nasi Minyak has an 'oilier' texture and a lighter, more buttery taste.  Keep following my blog -- I will put on the recipe for Nasi Briyani soon! :)

Anyway, enough blabbing and let's start cooking.... 

Ingredient A (To be sliced)
3-4 small red onions 
3-4 garlic
1.5 inch ginger
Ingredient B 
1-2 cinnamon sticks
2-3 star anise
2-3 cloves
2-3 cardamom 
1/2 tsp fennel seed powder
1/2 tsp cummin powder
2-3 Pandan leaves (washed & tied in a knot)
Other Ingredients
2 tbsp of Ghee 
2 tbsp of Condensed Milk
2 tbsp of Fresh Milk
2.0 cups of Basmati rice
2.5 cups of water
1 tsp of Chicken Stock 
1/4 cup of Sultanas (up to you. may be omitted from recipe)
1/4 cup of Cashew Nuts (up to you. may be omitted from recipe)
Salt - to taste

a) Fry Ingredient A & B with Ghee in a hot pot. This possibly will take approximately 3-5 minutes. 
b) Pour in 2.5 cups of water, condensed milk & fresh milk in the pot. Wait till it boils. 
c) Add in rice , add chicken stock and salt to taste. 
d) Once the rice almost cook, add raisin and cashew nuts.
 e) Garnish with fried onions and serve while hot. 

1 comment:

Jack Thumpson said...

Nasi lemak, would that be coconut milk rather than coconut water?