Exotic Herbs of Southeast Asia's Cuisine

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 Style Tiga Rasa Steamed Fish Recipe - Malaysian Culinary Wonder

 

"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.

Explore a wide range of dishes from Peranakan/Nyonya Cuisine, here...

Cuisine : Peranakan (Malaysian, Southeast Asian)
Course : Side Dish
Spice Level  : Medium - High
Difficulty : Medium
Serves : 2
Author : SM

Preparation Time : 15–30 Minutes
Cooking Time : 20–30 Minutes

"Nyonya Delights: Mastering Tiga Rasa Steamed Fish Recipe"

Nyonya Style Tiga Rasa Steamed Fish Recipe

Ingredients:

To Marinate:

• 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.

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.

     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

For the Rempah Paste :

Cumin Seeds - 1/2 Tspn
Fennel Seeds - 1/2 Tspn
Nutmeg - 1/4 Tspn
Cinnamon 1" Stick - 2 Nos.
Cloves - 1/4 Tspn
Cardamom Seeds - 3 Pods
Coriander Powder -1 Tspn
Shallots - 4-5 Nos.
Garlic - 2-3 Cloves
Ginger - 1" Piece
Bird's Eye Chillies - 5-7 Nos.
Fresh Turmeric - a Small Piece
Candlenuts/Buah Kering - 3 Nos.

To Garnish :

Kaffir Lime Leaves - 2-3 Leaves

METHOD :

• Clean and cut Chicken into small pieces.
• Peel, wash and cut potatoes into cubes.
• Cook Potatoes with a dash of Salt until soft. Keep this aside
• Dry toast the Candle Nuts until fragrant for few minutes.
• Grind all the ingredients mentioned under 'For the Rempah Paste' into a smooth paste.
• Trim and Crush the Lemon Grass(white part only).
• Heat Oil in a deep pan, add Bay Leaf, crushed Lemon Grass and give a quick stir.
• Add the Rempah paste and Sauté it until aromatic and oil separates from the mix.
• 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. 

NASI MINYAK - MALAYSIAN GHEE RICE

Best Side Dishes for Nasi Minyak:

• Ayam Masak Merah
• Beef Rendang
• Chicken Rendang
• Prawn Sambal
• Gulai Chicken
• Nyonya Chicken Curry
• Kapitan Chicken
• Acar Jelatah
  

 

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


For more recipes from INDONESIAN CUISINE, Click here...

HOW TO COOK NASI MINYAK- MALAYSIAN GHEE RICE

NASI MINYAK - MALAYSIAN GHEE RICE

INGREDIENTS:

For Nasi Minyak:

Basmati Rice - 2 Cups
Milk/Evaporated Milk - 1 Cup
Water - 2 Cups
Pandan/Screwpine Leaves - 2 Leaves
Kaffir Lime/Lemon Leaves -2 Leaves
Lemon Grass - 1 Stalk
Onion - 1 No.
Garlic - 2-3 Cloves
Ginger - 1/2 "
Salt - To Taste
Minyak Sapi/Ghee - 2 Tablespoons

 

Spices:

Bay Leaf - 1 Leaf
Star Anise - 1 Flower
Cinnamon 1" Stick - 2 Nos.
Cloves - 3 Nos.
Cardamom - 2- 3 Pods

 

For Drizzling(Optional):

Yellow Food Colour - a Pinch
Orange Food Colour - a Pinch
Water - 2-3 Teaspoons

 

For Garnishing(Optional):

Mint Leaves - a few
Ghee - 1 Teaspoon
Cashew Nuts - a few
Raisins - a few

METHOD:

Stove Top:

• 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.
• Add finely chopped Onions and sauté until Onions turn translucent.
• Add Ginger-Garlic paste and sauté until it turns fragrant.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
• Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  
• Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
• Keeping the saucepan uncovered, bring the rice to a boil.
• Once the Evaporated Milk & Water begins to boil, lower the flame.
• Cover the pot and cook the rice on a low flame for about 15-20 minutes.
• Cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
• After a few minutes, drizzle a few teaspoons of Orange Food Colouring(do not mix).
• Leave this on a very low flame for a few more 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 Minyak with a fork or a chopstick before serving.
• Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
• Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
  
• Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
• 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.
• Add finely chopped Onions and sauté until Onions turn translucent.
• Add Ginger-Garlic paste and sauté until it turns fragrant.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Transfer the above ingredients into a Rice Cooker.
  
• Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
• Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  
• Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
• After a few minutes drizzle a few teaspoons of Orange Food Colouring(do not mix).
• Leave the Rice Cooker in warm mode for another 5-10 minutes.
• Allow it to cool for few minutes.
• Fluff up the Nasi Minyak with a fork or a chopstick before serving.
• Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
• Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
• Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
• 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.