Malaysian Rice Delights Part 1 Of 2
Sunday 2024/7/21
Nasi means “rice” in Malaysian language. I am preparing 6 Malaysian rice dishes for 2 Episodes.
2 Episodes exploring:
Part 1: Nasi Beringin, Nasi Dagang, Nasi Kandar
Part 2: Nasi Kerabu, Nasi Lemak, Nasi Tumpang
Part 1: Nasi Beringin, Nasi Dagang, Nasi Kandar
▲ 1. Nasi Beringin
Nasi Beringin is a traditional food, a rice dish, in Johor, Malaysia. It used to be served to Johor royalties in the late 1890s; the sultans would have this fragrant dish especially when guests were invited to dine in the palace.
The name banyan is taken from the banyan tree. Around the 80s, in Muar, a shop was built downstairs banyan tree and that’s where banyan rice got the name jolokan.
Usually people eat it with acar, chicken curry, sambal and hard boiled egg. It is suitable to eat during breakfast and lunch.
Acar
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.The Southeast Asian variations are usually made from different vegetables such as cucumber, carrots, cabbage, shallot, bird's eye chili and yardlong beans, which are pickled in vinegar, sometimes with kaffir lime to add citrus aroma, and also dried chillies. Some recipes might have the vegetables tossed in ground peanuts.
Nasi Beringin
Main Ingredients
· 2 cups basmati rice
· 4 cups coconut milk (1 box of coconut milk mixed with water makes 4 cups)
· 2 tablespoons margarine
· 1 tablespoon cooking oil
· 1 stalk of lemongrass is dotted
· 1 pandan leaf
· 2 cm cinnamon
· 5 cloves
· 3 cardamom seeds
· 1 star anise
· Salt to taste
Ground ingredients
· 2 cloves garlic
· 1 cm ginger
· 1 stalk lemongrass
Condiments
· 1/2 large onion sliced
· 1 teaspoon of coriander powder
· 1/2 teaspoon cumin seed
· 1/2 teaspoon fennel seed
· 1/2 teaspoon fenugreek seeds
Instructions:
1. Wash and strain rice.
2. Heat oil and margarine.
3. Saute sliced onions until golden.
4. Add the ground ingredients, cinnamon, cloves, cardamom, lemongrass and star anise.
5. Add cumin seeds , fennel seed and coriander powder
6. Saute until fragrant
7. Add coconut milk, rice, pandan leaves and fanugreek
8. Add salt and let the rice cook.
· 2 cups basmati rice
· 4 cups coconut milk (1 box of coconut milk mixed with water makes 4 cups)
· 2 tablespoons margarine
· 1 tablespoon cooking oil
· 1 stalk of lemongrass is dotted
· 1 pandan leaf
· 2 cm cinnamon
· 5 cloves
· 3 cardamom seeds
· 1 star anise
· Salt to taste
Ground ingredients
· 2 cloves garlic
· 1 cm ginger
· 1 stalk lemongrass
Condiments
· 1/2 large onion sliced
· 1 teaspoon of coriander powder
· 1/2 teaspoon cumin seed
· 1/2 teaspoon fennel seed
· 1/2 teaspoon fenugreek seeds
Instructions:
1. Wash and strain rice.
2. Heat oil and margarine.
3. Saute sliced onions until golden.
4. Add the ground ingredients, cinnamon, cloves, cardamom, lemongrass and star anise.
5. Add cumin seeds , fennel seed and coriander powder
6. Saute until fragrant
7. Add coconut milk, rice, pandan leaves and fanugreek
8. Add salt and let the rice cook.
9. When the rice is ready, cover to let the rice rest.
Side dish:
Ayam Masak Merah (Chicken in Spicy Tomato Sauce)
Ayam masak merah (lit. 'red-cooked chicken' in Malay) is a Malaysian and Singaporean chicken dish. Popular in both countries, it is a casserole of chicken pieces in dried chillies sambal. It tends to be a home-cooked dish, so many variations on the recipe exist. Pieces of chicken are first marinated in turmeric before being fried to a golden brown then slowly braised in a spicy dried chillies, onion and tomato sauce. Peas are sometimes added to the dish, as are aromatic spices such as cloves, star anise and cinnamon bark, and it is garnished with shredded kaffir lime leaves as well as coriander.
Ingredients
· 2 kg chicken (2 chickens if possible) cut into 8 pieces or chicken wings
· Turmeric powder
· 2 kg chicken (2 chickens if possible) cut into 8 pieces or chicken wings
· Turmeric powder
· 20 dried chillies soaked
· 2 red onion
· 5 cloves garlic
· 40 g ginger
· 25 g galangal, lengkuas
· 5 lemongrass
· 2-3 star anise
· 4 cloves
· 3 inch cinnamon
· 3 cardamom
· 1 can tomato soup
· 1 can coconut milk
· salt to taste
· vegetable oil for deep frying plus ¼ cup extra
· 1 cup peas optional
Instructions
1. Preparing Chicken. Rub chicken with turmeric and salt. Set aside for 30 minutes. Heat up the oil in a wok and deep fry the chicken pieces until golden in colour. Set aside.
2. Roughly chopped red onion, ginger, galangal and lemongrass, then transfer to a blender or food processors. Add in chillies and garlic. Process into a paste.
3. Heat up the wok with ½ cup of oil. Sauté the spices : Cinnamon, star anise, cloves and cardamom until fragrant. Then add in the blended paste. Bring the heat up until the paste bubble then lower the heat. Simmer till the paste is thoroughly cooked, fragrant and the oil separates from the paste (pecah minyak).
4. Add in canned tomato soup, coconut milk and chicken pieces. Bring up the heat for a quick boil, then lower to a simmer and cook until the sauce thickened. Add peas and season with salt to taste. Garnish with some spring onion before serving.
· 2 red onion
· 5 cloves garlic
· 40 g ginger
· 25 g galangal, lengkuas
· 5 lemongrass
· 2-3 star anise
· 4 cloves
· 3 inch cinnamon
· 3 cardamom
· 1 can tomato soup
· 1 can coconut milk
· salt to taste
· vegetable oil for deep frying plus ¼ cup extra
· 1 cup peas optional
Instructions
1. Preparing Chicken. Rub chicken with turmeric and salt. Set aside for 30 minutes. Heat up the oil in a wok and deep fry the chicken pieces until golden in colour. Set aside.
2. Roughly chopped red onion, ginger, galangal and lemongrass, then transfer to a blender or food processors. Add in chillies and garlic. Process into a paste.
3. Heat up the wok with ½ cup of oil. Sauté the spices : Cinnamon, star anise, cloves and cardamom until fragrant. Then add in the blended paste. Bring the heat up until the paste bubble then lower the heat. Simmer till the paste is thoroughly cooked, fragrant and the oil separates from the paste (pecah minyak).
4. Add in canned tomato soup, coconut milk and chicken pieces. Bring up the heat for a quick boil, then lower to a simmer and cook until the sauce thickened. Add peas and season with salt to taste. Garnish with some spring onion before serving.
▲ 2. Nasi Dagang
Nasi dagang (lit. 'trader's rice') is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
It is a breakfast food in the states on the East Coast of Peninsular Malaysia (Terengganu, Kelantan, parts of Pahang and eastern Johor), southern Thai Malay provinces of Pattani, Yala and Narathiwat and across the Indonesian border in Natuna and Anambas, Riau Islands.
NASI DAGANG WITH TONGKOL FISH CURRY
Ingredients
NASI DAGANG
· 3 cups Basmathi rice (soaked)
· 1 cup Glutinous rice (soaked)
· 3 Pandan Leaves
· 4 Shallots (sliced)
· 2cm Ginger (sliced)
· 1 Tbsp Fenugreek seeds
Ingredient A
· 1 cup coconut milk
Ingredient B
· 1 cup coconut milk
· 2 cups water
· 1 Tbsp cooking oil
· Rock salt/Iodised salt, to taste
· Sugar, to taste
TONGKOL FISH CURRY
· 1 nos Tongkol Fish/Mackerel Tuna/Horse Mackerel (cut into pieces)
· 2 pcs Dried Tamarind pieces
· 5 nos hard boiled Eggs (shelled)
· 200ml coconut milk
· 1 packet Fish Savoury Curry Powder
· 1 Tbsp Nasi Goreng Ayam Chicken Fried Rice Powder
· ½ tsp turmeric powder
· To taste, rock salt iodised salt
· 1 Tbsp Palm Sugar
· To taste, Sugar
· To taste, water
· Some cooking oil
· 1 nos Tongkol Fish/Mackerel Tuna/Horse Mackerel (cut into pieces)
· 2 pcs Dried Tamarind pieces
· 5 nos hard boiled Eggs (shelled)
· 200ml coconut milk
· 1 packet Fish Savoury Curry Powder
· 1 Tbsp Nasi Goreng Ayam Chicken Fried Rice Powder
· ½ tsp turmeric powder
· To taste, rock salt iodised salt
· 1 Tbsp Palm Sugar
· To taste, Sugar
· To taste, water
· Some cooking oil
Blended Paste
· 1 Big Onion
· 2 cloves garlic
· 2cm ginger
· 1 lemongrass
· 2cm Galangal
· 1 Big Onion
· 2 cloves garlic
· 2cm ginger
· 1 lemongrass
· 2cm Galangal
Garnish
· 1 Cucumber (cut into bite sizes)
· 6 Bird’s Eye Chilli
· 3 Green Chilli (cut into halves)
· 1 Cucumber (cut into bite sizes)
· 6 Bird’s Eye Chilli
· 3 Green Chilli (cut into halves)
· 1 hard boiled egg
Instructions
NASI DAGANG
1. Soak both the basmathi and glutinous rice for at least 2 hours. The longer, the better. You could do it overnight
2. In a steamer, steam both the rice for at least 20 minutes
3. Then, transfer the partially cooked rice into a big bowl and layer the pandan leaves on it.
4. Subsequently, pour (A) mixture into the rice and mix till well combined. Let it sit for a minute or two before steaming for another 30 minutes.
5. After the 10th minute, add in the sliced shallots, ginger and fenugreek seeds on top and continue steaming.
6. Once done, take it out from the steamer and gradually mix in (B). It should look glossy at this stage. If the rice has softened and cooked, you could stop adding in the remaining santan. On the other hand, if it feels uncooked, return it back to the steamer for another 5-10 minutes
TONGKOL FISH CURRY
1. In a pot, boil the fish pieces, together with the tamarind pieces, water and some salt and sugar to taste till the fish is cooked. Remove the fish and keep the stock aside for later use.
2. In another wok/pan, heat up some cooking oil and fry the blended paste till they’re fragrant.
3. Then add Fish Savoury Curry Powder and turmeric powder into the fragrant paste and fry till the oil floats/splits.
NASI DAGANG
1. Soak both the basmathi and glutinous rice for at least 2 hours. The longer, the better. You could do it overnight
2. In a steamer, steam both the rice for at least 20 minutes
3. Then, transfer the partially cooked rice into a big bowl and layer the pandan leaves on it.
4. Subsequently, pour (A) mixture into the rice and mix till well combined. Let it sit for a minute or two before steaming for another 30 minutes.
5. After the 10th minute, add in the sliced shallots, ginger and fenugreek seeds on top and continue steaming.
6. Once done, take it out from the steamer and gradually mix in (B). It should look glossy at this stage. If the rice has softened and cooked, you could stop adding in the remaining santan. On the other hand, if it feels uncooked, return it back to the steamer for another 5-10 minutes
TONGKOL FISH CURRY
1. In a pot, boil the fish pieces, together with the tamarind pieces, water and some salt and sugar to taste till the fish is cooked. Remove the fish and keep the stock aside for later use.
2. In another wok/pan, heat up some cooking oil and fry the blended paste till they’re fragrant.
3. Then add Fish Savoury Curry Powder and turmeric powder into the fragrant paste and fry till the oil floats/splits.
4. Subsequently, add in some of the stock from earlier and mix well. Let it simmer for a good 2-3 minutes
5. Add in coconut milk, Nasi Goreng Ayam, palm sugar, salt and sugar to taste. Mix and let it simmer for another 1-2 minutes. Once simmering, add in the garnishes along with the boiled eggs and fish. Mix till well combined and simmer for another 2-3 minutes. Turn off heat and it’s ready to be served.
5. Add in coconut milk, Nasi Goreng Ayam, palm sugar, salt and sugar to taste. Mix and let it simmer for another 1-2 minutes. Once simmering, add in the garnishes along with the boiled eggs and fish. Mix till well combined and simmer for another 2-3 minutes. Turn off heat and it’s ready to be served.
▲ 3. Nasi Kandar
Nasi kandar is a popular northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India. The meal consists of steamed rice combined with an array of distinct curries, sides dishes, and gravies. The selection of curries consists of various blends of vegetables, seafood or meat.
Pandan Rice
Ingredients
· 300 g long grain rice
· 2 pandan leaves
· 400 ml coconut milk
· 2 kaffir lime leaves
Instructions
1. Prepare the rice
2. Start cooking nasi kandar
3. Serve nasi kandar
Nasi kandar
· 300 g long grain rice
· 2 pandan leaves
· 400 ml coconut milk
· 2 kaffir lime leaves
Instructions
1. Prepare the rice
2. Start cooking nasi kandar
3. Serve nasi kandar
Nasi kandar
Ingredients:
· 1/2 chicken (cut into 8)
· 1 tbsp turmeric powder
· 2 tbsp salt
· 2 tomatoes (cut into 4)
· 1 pandan leaf (quartered)
· 3 string curry leaves
· 2 string coriander leaves (cut into 4)
· 1 cinnamon stick
· 3 anise star
· 5 cardamom
· 2 large onion (sliced thinly)
· 1/2 cup dark soy sauce
· 1/4 cup tomato sauce
· 2 cups water
· 1 teaspoon chicken broth or bouillon
· 2 tablespoon palm sugar
· 1/2 cup oil
· 2 packets beef curry powder
· 3 cloves garlic
· 1 onion
· 2 inches of ginger
Garnish:
· Okra, tomato, 1 hard boiled egg
Preparation Method:
1.Clean the chicken and then coat it with turmeric and salt. Leave aside for 30 minutes to marinate.
2. Deep fry the chicken until cooked and golden brown. Remove, drain and leave aside.
3. Heat up oil and sauté the sliced onions until brown. Add in pandan leaves, curry leaves, cinnamon, anise star and cardamon. Stir fry until fragrant.
4. Add in the curry paste and constantly stir until mixture is well blended.
5. Add in water. Simmer for at least 15 minutes.
6. Add in thick soy sauce, tomato sauce, sugar, bouillon and salt to taste.
7. Let it sit for a while to thicken and add in the fried chicken. Simmer until gravy thickens and finally add in fresh tomato and coriander leaf.
Preparation Method:
1.Clean the chicken and then coat it with turmeric and salt. Leave aside for 30 minutes to marinate.
2. Deep fry the chicken until cooked and golden brown. Remove, drain and leave aside.
3. Heat up oil and sauté the sliced onions until brown. Add in pandan leaves, curry leaves, cinnamon, anise star and cardamon. Stir fry until fragrant.
4. Add in the curry paste and constantly stir until mixture is well blended.
5. Add in water. Simmer for at least 15 minutes.
6. Add in thick soy sauce, tomato sauce, sugar, bouillon and salt to taste.
7. Let it sit for a while to thicken and add in the fried chicken. Simmer until gravy thickens and finally add in fresh tomato and coriander leaf.
Fenugreek Seed
Fenugreek (Trigonella foenum-graecum) is an herb similar to clover. The seeds taste similar to maple syrup and are used in foods and medicine.
Fenugreek is native to the Mediterranean, Europe, and Asia. Fenugreek seems to slow sugar absorption in the stomach and stimulate insulin. Both of these effects lower blood sugar in people with diabetes. Fenugreek might also improve levels of testosterone and estrogen, helping to improve interest in sex.
People commonly use fenugreek for diabetes, menstrual cramps, sexual problems, enlarged prostate, high cholesterol, obesity, and many other conditions, but there is no good scientific evidence to support most of these uses.
Fenugreek is native to the Mediterranean, Europe, and Asia. Fenugreek seems to slow sugar absorption in the stomach and stimulate insulin. Both of these effects lower blood sugar in people with diabetes. Fenugreek might also improve levels of testosterone and estrogen, helping to improve interest in sex.
People commonly use fenugreek for diabetes, menstrual cramps, sexual problems, enlarged prostate, high cholesterol, obesity, and many other conditions, but there is no good scientific evidence to support most of these uses.
Next, Malaysian Rice Delights Part 2 Of 2
Publisher： Chef Kar Delight
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