Nasi Minyak - Moh's Saffron Nasi Minyak | Kummerspeck

Nasi Minyak - Moh&#39;s Saffron <b>Nasi Minyak</b> | Kummerspeck

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Moh&#39;s Saffron <b>Nasi Minyak</b> | Kummerspeck Posted: 15 May 2014 03:42 AM PDT Posted on May 15, 2014 by Alan I had this rice with rendang from Moh's stall at the Katanning Harmony Festival. It was so good, rice could never be the same for me again.  I wanted to make it myself.  I demanded that Moh share his prized Secret Family Recipe.  I pestered him relentlessly.  Finally I extracted it from him under torture. I whistled the Chicken Song over and over again  until Moh told me exactly how to make this delicious dish.  Then I sang Achy Breaky Heart until he gave his consent for me to publish it on my blog. So here, with permission, is Moh's secret recipe. Saffron Nasi Minyak 1 medium onion Garlic Star anise A few cloves two tablespoons butter 4 cups rice – long grain/Basmati A good pinch of Saffron threads Salt Blend the onion and garlic to a paste  (I had to add a little water) Crack the star anise and fry it for a minute in the butter Add the onion, garlic and cloves and sauté for a few minutes Put the mixture in the rice cooker with the rice Add the requisite amount of salt and water and turn on the cooker When the rice is nearly cooked (water almost gone) poke holes in the rice with a chopstick or similar tool,  and insert a little saffron in each hole Cover and leave to finish cooking Stir and serve. When I first made this, I had a guest round for dinner.  It came out beautifully, but I forgot to take a photograph.  So I had to make it again this evening for the blog.  And because I really like it.  On my second try I could not help tweaking it a bit as I always seem to do.   I substituted a few shallots for the onion and added a few cardamom pods to the spices.  I think it is as good as Moh's original, perhaps even better.  Andrew came in while I was processing the photo to upload.  Before I knew it, he had eaten half of the rice.  He then took half of what remained home with him.  No greater compliment than that. Serve with rendang  or a nice stir fry or maybe with green curry. Like this: Like Loading... Related About Alan Freshwater Settling into my 7th decade and still determined not to grow up too soon. View all posts by Alan Freshwater → This entry was posted in Rice, Side dish, Vegetarian and tagged butter, cardamom, cloves, garlic, Malay, onion, saffron, spice, Star anise. Bookmark the permalink.

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