The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine
Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes.
"Nyonya Tiga Rasa Steamed Fish: History and Cultural Significance"
Introduction to Nyonya Cuisine
Peranakan Cuisine or Nyonya cooking is a distinctive and delightful fusion found in the Malay/Indonesian community. This unique cooking style blends Chinese ingredients with a variety of distinct spices and techniques influenced by Malay, Indonesian, and Siamese cultures. The combination of Chinese culinary practices and local spices gives Peranakan Cuisine its unique charm. Let's explore the rich heritage of Nyonya flavours and cooking techniques.
Nyonya food is renowned for its refined balance of sweet, sour, salty, and spicy flavours, creating a harmonious infusion of tastes and vibrant colours. As Amitav Ghosh eloquently puts it in his novel, Glass Palace, Nyonya Food is one of the "world's last kept secrets." This cuisine is a refined blend of Yin & Yang, with a perfect balance of sweet, sour, salty, and spiciness, all wonderfully infused with vibrant flavours and colours. Personally, I find many Peranakan dishes reminiscent of Cochin and Goan styles of cooking.
Discovering Tiga Rasa Steamed Fish
Initially, when we first moved to Malaysia, I couldn't quite enjoy these steamed fish dishes while dining out. Like many other local delicacies, they took some getting used to. Gradually, however, I developed a taste for them. As I always say, "it's an acquired taste." This was true for Thai cuisine as well. Over time, I began to appreciate the complex flavours and unique spices that define Nyonya Style Tiga Rasa Steamed Fish.
And now, this steamed fish recipe has become a beloved favourite in our home. I’ve taken the plunge into cooking it myself, even using ingredients that were once unfamiliar to me. Whenever I find fresh Siakap (Sea Bass) at the wet market—often at a great price—I seize the opportunity to prepare this authentic Malay Style Seafood dish.
A Perfect Blend of Flavours
This Nyonya Style Tiga Rasa Steamed Fish offers a delightful blend of three key flavours: sweet, sour, and spicy. The name "Tiga Rasa" translates to "Three Tastes" in Malay, perfectly capturing the essence of this dish. Cooked in the authentic Peranakan style, this recipe features an incredible blend of spices and herbs, including Lemongrass, Ginger Flower, Laksa Leaves, and Kaffir Lime Leaves.
Serving Suggestions
For the best experience, serve this flavourful steamed fish with Fragrant Jasmine Rice or any rice dish of your choice. The combination of the aromatic rice with the vibrant Tiga Rasa fish is simply irresistible.
Clean the fish and marinate it with salt, sugar, lemon juice, and vinegar. Leave it aside for 15–20 minutes.
Steam the fish for 8 minutes over medium heat with ginger, coriander leaves, and spring onions. Once cooked, remove the fish and discard the water.
Preparing the Paste:
Dry roast the shrimp paste for a few minutes.
Soak dried chillies in hot water for 15 minutes, then grind all the ingredients listed under 'To Grind' into a smooth paste.
Cooking the Sauce:
Heat oil and fry the ground paste until fragrant over medium flame.
Add ginger buds and Laksa leaves, then pour in 1/2 cup water, salt, sugar, lemon juice, and the sauce mix. Stir well and simmer on low flame for a few minutes.
Combining and Garnishing:
Pour the sauce mixture over the steamed fish and cook for a few more minutes.
Garnish with chopped coriander leaves, spring onions, and kaffir lime leaves.
Serving:
Serve Nyonya Style Tiga Rasa Steamed Fish hot, accompanied by fragrant rice or your favourite rice dish.
Notes:
Alternatively, you can deep-fry the fish by adding 2 tablespoons of corn starch to the marinating ingredients.
Adjust the spiciness according to your preference.
Steaming the fish and discarding the water helps eliminate any fishy smell.
Variations and Serving Suggestions:
Seafood Medley: Replace sea bass with prawns or squid to create a seafood extravaganza.
Vegetarian Option: Substitute fish with firm tofu or egg tofu for a delightful vegetarian alternative.
Occasion-Specific: Serve elegantly on banana leaves for a traditional touch at festive gatherings. Pair with Jasmine Rice or Fried Rice for a complete meal.
Garnish with Perfection: Serve garnished with sliced cucumbers or pineapples for added texture and flavour.
Discover the essence of Nyonya culinary heritage with this culinary wonder - Nyonya Tiga Rasa Steamed Fish recipe. Whether it's a family dinner or a festive occasion, this dish blends the vibrant flavours of Malaysia—spicy chillies, tangy sauces, and fragrant herbs—into a harmonious symphony on your plate. Loved for its simplicity and authentic taste, it continues to be a cherished favourite & a popular recipe in Essence of Life-Food. Embrace tradition, elevate your dining experience, and create lasting memories with this delightful Nyonya classic!
"Unlock the Secret to Exquisite Nyonya Prawn Curry with Pineapples"
"Indulge in Nyonya Prawn Curry with Pineapples: A Cornucopia of Flavours unique to Peranakan Cuisine"
Here, let me introduce you all into the vibrant world of Nyonya cuisine, with this tantalizing Nyonya Prawn Curry with Pineapples! Prepare your taste buds for an explosion of exotic flavours as we take a culinary journey through this Vibrant Malaysian Sea food dish.
"Indulge in the Exquisite Flavours of Pegaga Masak Lemak Chili Api"
Pegaga Masak Lemak Chili Api: A Culinary Nod to Health and Heritage
Ah, the infamous memories of being nudged into eating something for its alleged health benefits! That's exactly what comes to mind when I think of Vallarai Keerai (Indian Penny wort). My experience with this green was less than fond, and I suspect many of you can relate to these childhood recollections.
Introducing Pegaga - the Indian Penny wort, or Vallarai Keerai, as it's known in Tamil, is a green that’s woven into the fabric of many childhood memories, including my own. Back in the day, this leaf was almost a celebrity in local communities across India for its reputed health benefits, particularly its ability to boost memory power. My mother, ever the health enthusiast, believed fervently in its benefits. As a result, Vallarai Keerai featured prominently in our meals, often paired with green moong beans to soften its bitter notes. As a child, I wasn't a fan—mostly I’d just gulp it down to avoid the formidable gaze of my mum. While I can’t vouch scientifically for its memory-enhancing properties, it certainly quickened my pace at finishing meals—I was quite the slow eater back then!
NASI KUNING - INDONESIAN YELLOW RICE
Nasi Kuning - Indonesian Yellow Rice is a vibrant, richly flavoured tasty rice dish cooked with Coconut Milk, Turmeric and Local herbs like Lemon Leaves, Lemon Grass, Pandan Leaves & Bay Leaves. This is a popular Rice Dish from Indonesia but has a noteworthy influence of Sri Lankan Cuisine. Nasi Kuning also called as Nasi Kunyit is a fragrant rice dish which is vibrantly yellow and symbolises a pile of Gold in Indonesian culture. So it is a traditional custom to serve Nasi Kuning during festive occasions and special events.
This brightly yellow coloured Nasi Kuning is served in the form of a cone called Tumpeng. A cone-shaped out of a Banana Leaf. Nasi Kuning/Nasi Kunyit goes well with spicy side dishes like Rendang, Sambal, etc., I made this batch along with Beef Rendang, the aroma of both Nasi Kuning and Beef Rendang was wafting around the house. A combined smell of spices, local herbs & pandan leaves.
Though traditionally Nasi Kuning is slow-cooked in a steamer, I usually cook this rice dish in a Rice Cooker which is absolutely an easy and quick way of getting the job done. I have also given other methods of cooking this simple rice dish. What matters in every method is the perfect Rice Water Ratio.
Cuisine - Indonesia (South East Asian)
Course - Main Course
Spice Level -Low
Difficulty - Easy
Serves - 3- 4
Author - SM
Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes
HOW TO COOK NASI KUNING - INDONESIAN YELLOW RICE
NASI KUNING - INDONESIAN YELLOW RICE
INGREDIENTS:
For Nasi Kuning:
Fragrant Rice - 2 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 11/2 Cup
Turmeric Powder - 1 Teaspoon
Pandan/Screwpine Leaves - 2 Leaves
Lemon Leaves -2 Leaves
Bay Leaf - 1 Leaf
Lemon Grass - 1 Stalk
Salt - To Taste
METHOD:
In a Sauce Pan:
Clean and wash the rice until water runs clear or for 2-3 times.
Place the rice in a saucepan big enough to hold the Rice & Coconut Milk.
Add enough Coconut Milk/Water to cover the rice by a little over 3/4 inch above the rice.
For 2 Cups of rice, I use just over 31/2 cups of Coconut Milk/Water.
Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
Add a dash of Salt to the above and Mix well.
Keeping the saucepan uncovered, bring the rice to a boil.
Once the Coconut Milk/Water begins to boil, lower the flame.
Cover the pot and cook the rice on a low flame for about 15-20 minutes.
Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
Fluff up the Nasi Kuning with a fork or a chopstick before serving.
Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng & finely chopped Bird's Eye Chillies over the Rice.
Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers, Rendang or Sambal.
Rice Cooker Method:
Clean and wash the rice until water runs clear or for 2-3 times.
Place 2 Cups of Fragrant Rice in the rice cooker
Add 21/2 Cups of Coconut Milk/Water.
Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
Add a dash of Salt to the above and Mix well.
Cover the Rice Cooker and turn it on.
Cook until it automatically turns off.
Leave the Rice Cooker in warm mode for another 5-10 minutes.
Allow it to cool for few minutes.
Fluff up the Nasi Kuning with a fork or a chopstick before serving.
Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng & finely chopped Bird's Eye Chillies over the Rice.
Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers, Rendang or Sambal.
In Microwave:
Clean and wash the rice until water runs clear or for 2-3 times.
Place 2 Cups of Fragrant Rice in a Microwave safe Bowl with cover.
Boil 23/4 Cups of Coconut Milk/Water on a low flame stirring continuously.
Pour the hot Coconut Milk/Water to the fragrant Rice.
Add Turmeric Powder, Lemon Leaves, Bay Leaf, Crushed Lemon Grass Stalk and Pandan/Screwpine leaves tied into a knot to the Rice.
Add a dash of Salt to the above and Mix well.
Cover the bowl and cook on Micropower High for 5-7 minutes.
Stir the Rice once and cook again on Micropower high for another 5-7 minutes or until the rice is cooked.
Remove from the Microwave and leave it aside for few minutes to cool down.
Fluff up the Nasi Kuning with a fork or a chopstick before serving.
Make a nice Cone out of the Nasi Kuning, sprinkle some Serundeng* & finely chopped Bird's Eye Chillies over the Rice.
Decorate the Nasi Kuning Cone(Tumpeng) with a Banana Leaf and serve it along with sliced Cucumbers, Rendang or Sambal.
NOTES:
I have used Fragrant Rice for Nasi Kuning. Can use any other long grained Raw Rice variety for the purpose.
I have used Thick and Thin Coconut Milk to cook Nasi Kuning.
Using Coconut Milk while cooking the fragrant Rice yields a rich and flavourful Nasi Kuning recipe.
Can substitute half the amount of Coconut Milk with Water.
If you cannot get hold of Pandan/Screwpine Leaves, add few drops of Pandan/Kewra Essence to the Rice.
Nasi Kuning goes well with any type of spicy Vegetarian or Non-Vegetarian Curries and Side dishes.
Kaffir Lime leaves belongs to the citrus family. It has a distinctive lime-lemon aroma and flavour. It has a strong citrus flavour. It is indispensable in Thai, Malaysian & Indonesian cooking. Both the fruit and leaves are edible.
Medicinal Uses :
Ointments are made with essential oils.
The rinds are used to make tonics.
Kaffir lime leaves cleans the hair and invigorates the scalp.
Used as a natural bleach to remove tough stains.
Purify the blood.
Digestive aid.
Promotes gum health and is recommended for use in brushing teeth and gums.
Culinary Uses :
Used in Thai, Malaysian and Indonesian dishes.
Used in soups, curries and stir-fried dishes.
Used along with lemon grass and lime juice in tom yam.
Flavour broth or stew.
Fresh leaves are used in salads or garnishes .
KALPASI/STONE FLOWER
KALPASI/STONE FLOWER
Kalpasi/ Black Stone Flower is a species of lichen used as spice in India. One of the ingredients in East Indian cooking. this mystery flower is believed to be grown in some parts of Tamil Nadu and is an important ingredient in Chettinad food. Its upper surface is dark green or black and whiter inside, Kalpasi has a strong earthy aroma and dry texture.
Medicinal Uses :
Relieves Pain.
Heals wounds.
Treat skin problems.
Reduces inflammation.
Improves digestion.
Has antibacterial properties.
Is effective against protozoa.
Helps maintain body temperatue.
Helps to tone up the Urinary tract.
Suppresses respiratory disorders.
Culinary Uses:
Kalpasi is used to cook meat dishes.
It has a wild aromatic flavour, so it is used to add aroma to soups and curries.
It is also used in dishes like nahari, Bombay biryani, Goan meat stews.
Kalpasi is also used as food by many cultures around the world.
It is an essential ingredient in Goda Masala or Kala Masala.
LEMON GRASS
LEMON GRASS
Lemongrass belongs to the grass family. The fresh stalks and leaves have a lemony odour. It tastes like ginger but with a citrus kick. Only the lower bulbous portion of the stem is used. Can be used in dried or powdered forms.
Medicinal Uses:
Tonic and stimulant
Diuretic
Relief of menstrual troubles and nause
Fever
Insect Repellent
Oil is used to make perfumes
Anti-microbial and anti-bacterial
Detoxify the liver, kidney, bladder & pancreas
Healthy skin
Reduce acne and pimples
Soothes the nervous tension and anxiety
Culinary Uses :
Widely used in Indonesian, Malaysian, Sri Lankan and Indian cuisine
Used in savoury dishes and meat, poultry, seafood and vegetable curries.
It harmonizes well with coconut milk, especially with chicken or seafood.
The stems are also used to make herbal teas.
Used in pickles and in flavouring marinades.
LICORICE
Licorice is mainly cultivated for its medicinal properties. It is mainly used in indigenous medicines. The roots are sweet in taste and has a specific pleasant flavour.
Medicinal Uses:
Coughs
Flatulence
Colon cleanser
Sore throat
Ulcers
Weight Loss
Help stop smoking
Relieve the symptoms of hepatitis B and hepatitis C
Culinary Uses :
Natural sweetener and may be used in place of sugar.
Flavoring agent in tobacco products.
To make herbal tea.
LONG PEPPER
Long Pepper/Pipli is a vine cultivated for its fruit, which is dried and used as a spice and seasoning. Long pepper has a similar, but hotter, taste to Black Pepper. Long pepper consists of many minuscule fruits embedded on its surface.
Medicinal Uses :
The fruits and roots are used as medicine for respiratory disease
Used in Indian and Nepalese vegetable pickles and preserves.
It is the main spice in Pakistani Nihari dish.
It is also used in some North African spice mixtures.
It is also used in Indonesian and Malaysian cuisine.
MACE
MACE
Mace is the outer covering of the Nutmeg seed. It has a similar flavor to Nutmeg, but is more subtle and less intense.
Medicinal Uses:
Digestive aid
Flatulence
Appetizer
Nausea
Diarrhea
Carminative
Astringent
Aphrodisiac
Culinary Uses :
Used as condiment in sweet foods.
Used as a standard seasoning in many Dutch dishes.
Used in the preparation of meat products, soups & sauces.
Used in baked foods, confectioneries, puddings.
The fruit is crystallized or pickled or made into jellies.
Used in curries and masalas.
MARATHI MOGGU/KAPOK BUDS
MARATHI MOGGU/ KAPOK BUDS
Marathi Moggu/ Kapok Bud is a spice used mostly in Karnataka Cuisine. Marathi Moggu yields no smell when it is raw, so it is usually fried in oil, so that its full flavour is released. It has a tase which is similar to that of a combination of mustard and black pepper.
Medicinal Uses:
Is used in treating Asthma
Kapok Buds are used to treat Fever
It is also used to treat diarrhea.
It helps to heal wounds.
Kapok Buds serve as a diuretic and as a purgative.
Culinary Uses :
It is used in dishes such as Bisi Bele Bath, Saagu, Karnataka style kootus.
Several Andhra style dishes uses this as a specialty spice.
This spice is widely used in preparing curry powders.
It is one important spice which finds a special place in Chettinad Cuisine.
MINT
MINT LEAVES
Mint is an aromatic herb. Mint is strong and sweet with a tangy flavor and a cool after taste.
Medicinal Uses:
Appetizer
Digestive aid
Indigestion
Flatulence
Nausea and motion sickness
Headache
Carminative
Mouth freshener
Respiratory disorders, cough & asthma
Culinary Uses :
To make herbal tea.
Used to season meat.
Used in making chutney and dips.
Used to enhance flavours in pulaos & biriyanis.
To make alcoholic beverages.
MUSTARD SEEDS
MUSTARD SEEDS
Mustard plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.It has a spicy flavour with a distinct aroma when mixed with water or tempered. Mustard leaves and seeds are both edible. Oil is extracted from the seed, which is used for both cooking and therapeutic purposes.
BLACK MUSTARD SEEDS
Medicinal Uses:
Dyspepsia
Laxative
Bowel conditions
Liniment
Epilepsy
Tooth ache
Stiff neck, rheumatism
Colic and respiratory troubles
Treats bruises
Induce vomiting
For scorpion stings and snake bites
YELLOW MUSTARD SEEDS
Culinary Uses :
Used in pickling spice
Spice mixtures for cooking meats and seafood
Used in marinades.
Flavouring barbecue sauces, baked beans and meat dishes.
To flavour deviled eggs and beets.
Mustard seeds are used for tempering many dishes
NUTMEG
NUTMEG
Nutmeg is the seed kernel inside the nutmeg fruit and mace is the lacy covering on the kernel. Nutmeg has a pungent odour and sweeter taste.
Medicinal Uses :
Diarrhea,
Dyspepsia
Colic
Digestive aid
Appetite loss
Reduce flatulence
Vomiting and nausea
Culinary Uses :
Used in both sweet & spicy dishes
To flavour pies, puddings, custards, cookies and spice cakes.
It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes.
Moroccan spice blend ras el hanout contains nutmeg.
It is indispensable to eggnog.
It is used in numerous mulled wines and punches.
This is a simple Padang(Indonesia) style Chicken Curry called Gulai Ayam. Gulai is a type of rich Coconut milk based Curry prevalent in Indonesia, Malaysia and Singapore. Commonly Chicken, Beef, Lamb, Fish or Seafood are added as a basic ingredient into this type of Curry. Vegetarian versions prepared with Raw Jackfruit(Nangka), Bamboo shoots(Rebung) and Cassava/Tapioca Leaves(Singkong/Daun Ubi Tumbuk) can also be found. Gulai has a wonderful thick consistency and creamy texture with a strong note of local spices & herbs in the curry, making it rich, tasty and aromatic.
Though a dish which originated from Sumatra (Indonesia), the Curry is literally a twisted version of Indian Curry prepared with local herb & spices. Vegetables or meat are slow cooked in the spice mix along with Coconut milk until you get a perfect yellow coloured, thick and creamy Gulai(Curry). All the more this Curry is quite aromatic and flavourful.
We happened to taste this Indonesian Chicken Curry/Gulai Ayam, during our recent visit to a nearby Island of Indonesia, Batam. This Curry on the menu caught my eye and when asked, the Indonesian girl who took orders for the food said it is a nice Curry. Though I have seen quite many versions served in local Malay restaurants, I have never tried this curry before. They served the curry in a clay pot - small skin on Chicken pieces and Potato chunks in a Coconut milk based curry was well spiced but very light and tasty. We combined it up with fragrant rice and it was divine. The taste of Gulai Ayam lingered in my taste buds even long after I left Batam.
Cuisine - Indonesia (South East Asian)
Recipe Type - Curry
Spice Level - Medium-High
Difficulty -Medium
Serves -3- 4
Author - SM
Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes
HOW TO MAKE INDONESIAN CHICKEN CURRY RECIPE GULAI AYAM
INGREDIENTS :
Chicken - 1/2 Kg.
Potatoes - 3 Nos.
Lemongrass - 1 Stalk
Bay Leaf - 1 Leaf
Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 3/4 - 1 Cup
Salt - To Taste
Gula Melaka/Palm Sugar - 1 Tspn
Oil - 3 Tbspn
Add Chicken Pieces along with a dash of salt and cook until chicken pieces turn soft.
Add cooked Potato cubes to the above mix and give a quick stir.
Pour the thin coconut milk and boil it on a low flame, stirring occasionally.
Add the Thick Coconut Milk, Gula Melaka/Palm Sugar and mix well.
Cook on a very low flame for few minutes.
Adjust the consistency of the Indonesian Chicken Curry/Gulai Ayam.
Garnish Indonesian Chicken Curry/Gulai Ayam with shredded Kaffir Lime Leaves.
Serve Indonesian Chicken Curry/Gulai Ayam hot, with Fragrant Rice or Steamed Rice.
NOTES :
Can substitute, chicken with Lamb, Beef or Pork.
Fish, Seafood or Vegetables like Raw Jackfruit, Bamboo Shoots or Tapioca Leaves can also be used as the basic ingredient in this Curry.
Adjust the number of Chillies to suit your spice level.
Authentic recipe uses skin-on Chicken pieces, but I have used chicken pieces without skin.
Adding Potatoes to the Curry is truly optional.
NASI MINYAK - MALAYSIAN GHEE RICE
Nasi Minyak or in simple terms translated from Malay as Oil Rice is a festive rice dish popular in Malaysian Cuisine. This Rice Dish is a cornucopia of flavour and colours. Though Nasi Minyak are cooked in various ways, and it comes out in various shades from simply a white rice to bright yellow to orange. The fancy of preparation solely stands with the cook and the addition of colour goes just to appease the senses, and it has nothing to do with the flavour.
Nasi Minyak should have been
probably named after one of the main ingredients - the oil or the clarified butter/ghee, which gives the name to this dish. Here, the “oil” used is usually ghee (minyak sapi), but the locals may not know or call it as Ghee Rice. Looking deep into the origins and cooking style of this Rice Dish, I came to see that traditionally in olden days, Nasi Minyak was cooked in Vegetable Oil & Margerine . Usage of Ghee(Minyak Sapi) in Nasi Minyak was a gradual adaptation, a natural influence
from the Indian and Pakistani population in Singapore
and Malaysia.
Well, what they commonly use while cooking Nasi Minyak is Minyak Sapi, the locally available Ghee. But I personally feel that Minyak Sapi doesn't have the original flavour of an Indian Ghee. Maybe there is some addition of Margarine or Vegetable fat in it.
Apart from the ghee the addition of spices
such as star anise, cinnamon, cardamom etc., gives out a
fantastic fragrance and adds layers of flavour to this Rice Dish. What makes this Rice dish unique and out of the box from its counterparts Pulao/Pilaf is that the addition of Pandan Leaves and Evaporated Milk. Though it is called Nasi Minyak or the Oily Rice, the rice as such is not much oily or greasy. Nasi Minyak is made using 'Basmati' rice. When cooked, it has a
fluffy texture, less starchy and soaks up the flavours of the spices,
retaining its firm shape. I normally soak the rice for about 20-30
minutes before cooking.
When I say Nasi Minyak, I got acquainted with this dish in Malaysia. It is believed to have originated from Indonesia. Nasi Minyak was considered to be a special dish once served only for the Royals - sultan of Palembang, Indonesia and for his royal guests. As time passed, most of the royal dishes slowly seeped into the common kitchen, but still, such dishes takes a special place during festivities, big celebrations and special occasions. Nasi Minyak is surely influenced from Middle Eastern cooking. And with all the flavour and Basmati Rice, this Rice dish can be called as the
younger sibling of Biriyani, with not much of a fancier affair and this
rice dish doesn't have any meat in it, making it a closer twin of Puloa/Pilaf. In Malaysia, Singapore and Indonesia, Nasi Minyak is mainly served during weddings and Raya feasts.
Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.
NASI MINYAK - MALAYSIAN GHEE RICE
Rice Cooker Method:
Clean and wash the rice until water runs clear or for 2-3 times.
Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Traditionally
Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum
pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies
combined with seasonings & Vinegar.
In Microwave:
Clean and wash the rice until water runs clear or for 2-3 times.
Soak the Rice with ample of water for about 15-20 Minutes but it is purely optional.
Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Traditionally
Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum
pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies
combined with seasoning & Vinegar.
NOTES:
I have used Basmati Rice for Nasi Minyak. Can use any other long grained Raw Rice variety for the purpose.
Soaking the Basmati Rice for Nasi Minyak Recipe is purely optional. But I usually do it as it has become a habit while cooking Basmati Rice.
I have used Evaporated Milk along with water to cook Nasi Minyak. Rice Water Ratio 1:11/2 Cups.
I usually cook Nasi Minyak in Rice Cooker, which is the easiest method.
Adding Food Colouring is purely optional.
If you cannot get hold of Pandan/Screwpine Leaves, add few drops of Pandan Essence to the Rice.
Nasi Minyak goes well with any type of spicy Vegetarian or Non-Vegetarian Curries and Side dishes.
APPAM RECIPE
"Appam" is indigenous to Kerala, an integral part of Kerala Cuisine. A signature dish popularized by Kerala Syrian Christians. A popular breakfast dish equally competent along with Puttu & Idiyappam. Not only that it is served as a breakfast dish, but it also takes a special place in most of the Festive Menu List. A day of importance/special occasion in a Christian household, surely calls for Appam & Stew in the menu. Origin of Appam - though a topic of debate, whether Appam originated from Sri Lanka or from Tamil Nadu. There is also a theory that it originated from the Kodavas whose cuisine and culture are similar to the Malayali Syrian Christians or the Mangalorean Catholics. Kodava Cuisine has traces of Bunts, Odia, Telugu & Bengali Cuisine. Some even go to the extent that it was brought forth by the Portuguese. But a recipe with Rice, Coconut & Toddy, I really doubt. Maybe it could even be rephrased as, did the Portuguese take the Appam to Sri Lanka & Malaysia, where we can find similar recipes like Appam Balik, Apam Beras/Nasi, Apam Kampung/Tembam, Apam Pisang, Apam Gula Hangus, etc., & etc., Burmese Ah-Boh, Indonesian Serabi, Thailand's Khanom Khrok all fall under the same genre. It sounds so similar to most of the Kerala Appams like Vellayappam, Vattayappam, Paalappam, Kallappam, Kalathappam, Idiyappam, Pesaha Appam, Unniyappam, Neyyappam, Kuzhalappam, Achappam...
Ha... so many Appams in list.
If you are looking for an out of an Indian theory there comes Ethiopian Injera, made with Teff Flour(which belongs to Finger Millet/Ragi family) and the Yemeni Lahoh made from Sorghum(which is Jowar/Cholam). Both are fermented foods. Both regions had trade contacts with Kerala. Both foods are visually almost identical to our own Appam. I have already posted a recipe for Vellayappam/Appam earlier which is prepared with Rava Kurukku/Semolina Paste. This Appam recipe is one of the simplest and the most traditional recipe which I got from Winnie Aunty. We can use Toddy in the batter instead of Yeast to induce fermentation. This Appam batter yields, lacy, crispy edges with a soft fluffy centre.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
