Nasi Minyak - Nasi Minyak Recipe

Nasi Minyak - <b>Nasi Minyak</b> Recipe

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<b>Nasi Minyak</b> Recipe Posted: 03 Feb 2007 04:00 AM PST recipes cooks .information Step by step Home » Asian Recipe » Nasi Minyak Recipe Ingredients : Rice – 450 g Ghee (clarifi ed butter) – 60 g Shallots – 6, peeled and sliced Garlic – 2 cloves, peeled and sliced Ginger – 1.25-cm knob, peeled and shredded Cinnamon stick – 2.5-cm length Cloves – 3 Cardamom – 3 pods Star anise – 1 Water – 680 ml Screwpine (pandan) leaves – 3, knotted Evaporated milk – 3 Tbsp Salt – 1 heaped tsp Raisins – 90 g Crisp-fried shallots Method : Wash rice, drain and put into a rice cooker. Heat ghee in a wok and fry shallots, garlic, ginger and spices until fragrant. Add water, screwpine leaves, evaporated milk and salt. Stir well and bring to the boil. Pour contents of wok into rice cooker. Cook until rice is done. Serve hot, sprinkled with raisins and shallot crisps. Preparation time : 15 minutes Cooking time : 25 minutes Serves 4 Tag : how to cook nasi minyak, how to make nasi minyak, ingredients nasi minyak, method nasi minyak, nasi minyak, nasi minyak recipe Categories Asian Recipe Cakes Chinese Cooking Filipino Cooking Indonesian Cooking Italian Cooking Japanese Cooking Malaysia Cooking Tips and Techniques Vietnamese Cooking

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Nasi Minyak - Nasi Lemak Lover: Nasi Minyak (Savoury Rice with saffron) 番红花 ...

Nasi Minyak - Nasi Lemak Lover: <b>Nasi Minyak</b> (Savoury Rice with saffron) 番红花 <b>...</b>

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Nasi Lemak Lover: <b>Nasi Minyak</b> (Savoury Rice with saffron) 番红花 <b>...</b> Posted: 26 Feb 2014 08:17 PM PST I like to cook this savoury rice (Malay called this as Nasi Minyak) whenever I cook Ayam Masak Merah or Curry, because they are the best combo! Few bloggers came to my house during CNY, I cooked this rice to go with chicken curry that they brought. Saffron 番红花 Add hot water to the saffron, then tint rice with this saffron water. So you can have nice yellow colour on the rice.  The usual nasi minyak is cooked with ghee, evaporated milk and a lot of spices, but my version only use a bit of butter and use less spices, because my family couldn't accept too strong taste of spices and too buttery taste of rice. Also all ingredients are easy to find in my pantry. Nasi Minyak (Savoury Rice with saffron) 番红花油饭 3 cups Basmati rice 5 and 1/2cup water 1 cinnamon stick 5 cardamoms 20g butter (salted) 3 shallots, sliced 2 garlics, sliced 4 pandan leaves ( screwpine leaves), knotted , optional 3/4tsp salt A pinch of Saffron, soak in 1tbsp hot water for 10mins Method 1. Wash and drain rice, add in water. 2. Heat up a non-stick frying pan, add in butter, shallots and garlics and sauté till aroma. 3. Add in cinnamon stick and cardamom and mix well. Remove from heat then pour the mixture into rice, add in salt and stir well. 4. Add in knotted pandan leaves, and cook the rice. 5. Once rice cooker switch to "warm" mode, sprinkle saffron water on few spots. 6. Once rice is cooked, fluff rice with chopsticks (you can see some rice tinted with yellow ). 7. You may serve with Ayam masak merak, chicken curry or etc, and Pickled cucumber, carrot and onions.  Recipe by Sonia aka Nasi Lemak Lover

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Nasi Minyak - Nasi Minyak Recipe

Nasi Minyak - <b>Nasi Minyak</b> Recipe

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<b>Nasi Minyak</b> Recipe Posted: 03 Feb 2007 04:00 AM PST recipes cooks .information Step by step Home » Asian Recipe » Nasi Minyak Recipe Ingredients : Rice – 450 g Ghee (clarifi ed butter) – 60 g Shallots – 6, peeled and sliced Garlic – 2 cloves, peeled and sliced Ginger – 1.25-cm knob, peeled and shredded Cinnamon stick – 2.5-cm length Cloves – 3 Cardamom – 3 pods Star anise – 1 Water – 680 ml Screwpine (pandan) leaves – 3, knotted Evaporated milk – 3 Tbsp Salt – 1 heaped tsp Raisins – 90 g Crisp-fried shallots Method : Wash rice, drain and put into a rice cooker. Heat ghee in a wok and fry shallots, garlic, ginger and spices until fragrant. Add water, screwpine leaves, evaporated milk and salt. Stir well and bring to the boil. Pour contents of wok into rice cooker. Cook until rice is done. Serve hot, sprinkled with raisins and shallot crisps. Preparation time : 15 minutes Cooking time : 25 minutes Serves 4 Tag : how to cook nasi minyak, how to make nasi minyak, ingredients nasi minyak, method nasi minyak, nasi minyak, nasi minyak recipe Categories Asian Recipe Cakes Chinese Cooking Filipino Cooking Indonesian Cooking Italian Cooking Japanese Cooking Malaysia Cooking Tips and Techniques Vietnamese Cooking

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Nasi Minyak - masam manis: Nasi Minyak

Nasi Minyak - masam manis: <b>Nasi Minyak</b>

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masam manis: <b>Nasi Minyak</b> Posted: 13 Aug 2014 07:47 PM PDT "bila nak makan nasi minyak?" Nasi minyak dah sinonim dengan majlis perkhawinan. Setiap kali majlis perkhawinan di Johor, pasti hidangan atau juadah utamanya ialah nasi minyak. Akhir-akhir ini sahaja ramai yang lebih suka membuat nasi beriani kerana di katakan lebih enak kerana ianya berempah dan di makan dengan lauk beriani. Nasi minyak cara membuatnya lebih ringkas dan mudah daripada nasi beriani yang lebih rumit. Rasanya juga sedap dan dan enak. Kebiasannya ia di lawankan dengan lauk kurma daging, ayam masak merah atau daging masak hitam. Hari ini ita akan kongsikan kaedah cara memasak nasi minyak yang mudah dan ringkas. Yang penting rasanya sedap dan enak , nasi dengan butir yang lembut, berderai dan beras yang kuning keemasan.. Jom kita ke dapaur ita tunjukkan kaedahnya.. Mula-mula kita lihat dahulu bahan-bahan yang kita perlukan NASI MINYAK 3 cawan beras basmathi 3 cawan air 1 cawan susu cair 1/2  cawan kismis 2 helai daun pandan, siat 2 dan simpul 1 batang serai di titik 1 inc halia di hiris kasar 4 ulas bawang merah di hiris 2 ulas bawang putih di hiris 2 sudu besar minyak sapi 1 sudu besar minyak jagung 1/2 sudu teh garam 1 sudu teh maggi secukup rasa Pewarna kuning telur Rempah tumis 2 batang kulit kayu manis 3 kuntum bunga lawang 5 kuntum cengkit 3 biji pelaga Ita menggunakan beras Pusa Gold dari Jasmin, beras basmathi ekstra panjang. Ita suka beras jasmin kerana rasanya sedap dan lembut. Anda boleh juga guna beras basmathi keluaran Faeza Beras kita cuci dan rendam dahulu selama 20 minit. Kemudia beras di tapis dan di toskan Sekarang kita boleh mula sediakan bahan-bahan untuk memasak nasi Hiris dahulu bawang putih dan bawang merah Hiriskan juga halia kasar-kasar. Ita suka hiris halia kasar supaya mudah ita nak asingkan bila nasi dah masak nanti. Titik dahulu seai dan simpulkan daun pandan Seperti biasa ita akan memasak menggunakan periuk nasi, kalau masak dengan jumlah tak banyak dalam periuk nasi ni dah ok! lagi pun ianya mudah dan ringkas Jom kita mula memasak! Dah siap pun nasi kita... ya Allah.... sedapnya bau dia... Nampak tak butiran berasnya ya Allah... cantik berkilau keemasan..... tak sabar nak makan... eh nanti dulu.. kita siapkan pula bahan untuk lauk yang akan di gandingkan bersama.. kali ini ita sediakan lauk daging masak hitam.. Nak tau resepi kenalah tungguuuu.... ^_^

Ghee Rice (<b>Nasi Minyak</b>) - The Cooking Jar Posted: 03 Jun 2013 02:47 PM PDT Here's a simple but fragrant rice which goes great with rich, flavorful dishes while still boasting a presence of its own. Shallots, ginger and garlic are sauteed in ghee along with cinnamon, cloves and green cardamom to release a wonderful aroma that will uplift your kitchen. Raisins and cashew nuts provide a juicy and crunchy texture. You will love it! This is a family recipe and another one of those dishes that make me think of home. I usually cook this in a rice cooker. I've never understood why people painstakingly cook rice over the stove. I've done it with risotto and it was torture.  You don't have to baby sit it, your arm won't fall off with the constant stirring and the bottom doesn't burn in the rice cooker. If you are serious about delving into Asian cuisine, do yourself a favor and go buy one of these. You can thank me later. This wikihow article explains the basics of how to cook rice with one, so you're good to go. I grew up using the finger method of measuring the rice to water ratio after my mom taught me somewhere around the age of 10. Since then, it's become second nature to me and I have never had to think about actual measurements until now. Shake a rice pot filled with rice and water gently from side to side to even and level out the rice. Stick a finger vertically into the pot and measure the height of rice from the bottom of the pot to the top of the rice. Mark it with your thumb. Now move your finger (with the thumb still marking the spot) and rest it on top of the leveled rice and measure the height from the top of the rice to the top of the water. The water level should be equal to or 1/2 inch more to the measurements from the bottom of the pot to the top of the rice. Easy right? Who needs a measuring cup? Ghee rice goes well with Cucumber Pickled Salad (Acar Timun) and Minangkabau Beef. The tender, spiced beef with coconut undertones meld with the fresh cucumber and sweet pineapple juices from the salad on a base of fragrant rice. What's not to love? The combined aroma of these three in the kitchen always brings back the nostalgia of home. What food scents remind you of home? Ghee Rice (Nasi Minyak) Author: The Cooking Jar Serves: 2 Ingredients 1½ cups of long grain rice 3 tablespoons raisins 4 tablespoons cashew nuts 1 shallot, sliced 1 teaspoon garlic, minced ½ teaspoon ginger, minced 1 tablespoon ghee ½ cinnamon stick 2 green cardamoms 2 cloves 2½ cups of cold water Salt to taste Instructions Wash the rice and drain. Repeat two or three times until the water comes out clear Over medium high heat, saute shallots, ginger and garlic in ghee until fragrant Add cinnamon stick, cardamoms and cloves Continue to saute until the spices become aromatic Transfer everything to a rice cooker Add rice, cold water and cashew nuts, stirring evenly to mix Cover and cook normally Once the rice is cooked, let it sit uncovered for 15 minutes to settle Stir in raisins, mixing thoroughly Dish and serve hot 3.2.2704

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Nasi Minyak - Ghee Rice (Nasi Minyak) - The Cooking Jar

Nasi Minyak - Ghee Rice (<b>Nasi Minyak</b>) - The Cooking Jar

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Ghee Rice (<b>Nasi Minyak</b>) - The Cooking Jar Posted: 03 Jun 2013 02:47 PM PDT Here's a simple but fragrant rice which goes great with rich, flavorful dishes while still boasting a presence of its own. Shallots, ginger and garlic are sauteed in ghee along with cinnamon, cloves and green cardamom to release a wonderful aroma that will uplift your kitchen. Raisins and cashew nuts provide a juicy and crunchy texture. You will love it! This is a family recipe and another one of those dishes that make me think of home. I usually cook this in a rice cooker. I've never understood why people painstakingly cook rice over the stove. I've done it with risotto and it was torture.  You don't have to baby sit it, your arm won't fall off with the constant stirring and the bottom doesn't burn in the rice cooker. If you are serious about delving into Asian cuisine, do yourself a favor and go buy one of these. You can thank me later. This wikihow article explains the basics of how to cook rice with one, so you're good to go. I grew up using the finger method of measuring the rice to water ratio after my mom taught me somewhere around the age of 10. Since then, it's become second nature to me and I have never had to think about actual measurements until now. Shake a rice pot filled with rice and water gently from side to side to even and level out the rice. Stick a finger vertically into the pot and measure the height of rice from the bottom of the pot to the top of the rice. Mark it with your thumb. Now move your finger (with the thumb still marking the spot) and rest it on top of the leveled rice and measure the height from the top of the rice to the top of the water. The water level should be equal to or 1/2 inch more to the measurements from the bottom of the pot to the top of the rice. Easy right? Who needs a measuring cup? Ghee rice goes well with Cucumber Pickled Salad (Acar Timun) and Minangkabau Beef. The tender, spiced beef with coconut undertones meld with the fresh cucumber and sweet pineapple juices from the salad on a base of fragrant rice. What's not to love? The combined aroma of these three in the kitchen always brings back the nostalgia of home. What food scents remind you of home? Ghee Rice (Nasi Minyak) Author: The Cooking Jar Serves: 2 Ingredients 1½ cups of long grain rice 3 tablespoons raisins 4 tablespoons cashew nuts 1 shallot, sliced 1 teaspoon garlic, minced ½ teaspoon ginger, minced 1 tablespoon ghee ½ cinnamon stick 2 green cardamoms 2 cloves 2½ cups of cold water Salt to taste Instructions Wash the rice and drain. Repeat two or three times until the water comes out clear Over medium high heat, saute shallots, ginger and garlic in ghee until fragrant Add cinnamon stick, cardamoms and cloves Continue to saute until the spices become aromatic Transfer everything to a rice cooker Add rice, cold water and cashew nuts, stirring evenly to mix Cover and cook normally Once the rice is cooked, let it sit uncovered for 15 minutes to settle Stir in raisins, mixing thoroughly Dish and serve hot 3.2.2704

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Nasi Minyak - Indisch eten!: Nasi Minyak: romige rijst met kruiden

Nasi Minyak - Indisch eten!: <b>Nasi Minyak</b>: romige rijst met kruiden

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Indisch eten!: <b>Nasi Minyak</b>: romige rijst met kruiden Posted: 31 Jul 2014 08:15 AM PDT Nasi Minyak wordt vooral op Sumatra en in Maleisië gegeten. Het gerecht heeft Arabische invloeden en bestaat uit rijst die in boter wordt gebakken met kruiden en pandan en daarna gekookt.  Ingrediënten: - 500-1000 gram basmatirijst (of pandanrijst) - half kopje roomboter - 1 ui - 6 teentjes knoflook - 2 stukken djahé van 3 cm - 1 theel. koenjit (kurkuma) - 1 kopje volle melk of dikke santen/kokosmelk - water - zout - zonnebloemolie - stokje kaneel - 3 steranijs - 3 kardemom - 2 pandanbladeren - gefruite uitjes * De hoeveelheid water is afhankelijk van de hoeveelheid rijst en de soort rijst en daar moet je mee experimenteren. Gebruik liever eerst iets minder water, voeg dan de rijst en santen toe. Mocht er niet genoeg water zijn dan voeg je extra water toe tot de rijst een vingerkootje onder water staat. Bereiding: - Was de rijst en laat ze uitlekken in een zeef. - Snij de ui en knoflook fijn. - Verhit een paar eetlepels zonnebloemolie in een pan en doe daar de boter bij. - Fruit de ui en knoflook en voeg de djahé (schillen en kneuzen) toe en bak dit tot de uien bruin worden. - Doe er dan ongeveer 2 kopjes water bij met de koenjit en de pandanbladen (leg er een knoop in). - Voeg de kaneel, kardemom en de steranijs toe. - Laat dit aan de kook komen en voeg dan de melk (of santen) toe. - Voeg dan de gewassen rijst toe. (de rijst moet een vingerkootje onder het vocht zitten, voeg eventueel wat extra water toe) - Voeg zout naar smaak toe. - Breng het aan de kook, roer alles goed om en zet de pan met het deksel op klein vuur. - Na 20 minuten alles goed omroeren en nog 10 minuten laten staan. - Haal de kruiden uit de rijst en dien ze op met gefruite uitjes (en eventueel wat geroosterde noten). * Tip: Voeg een handje rozijnen toe tijdens het koken.  Rubriek: rijstgerechten VIDEO  NASI MINYAK

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Nasi Minyak - Nasi Minyak and Ayam Kuzi | Cook. Bake. Barbecue.

Nasi Minyak - <b>Nasi Minyak</b> and Ayam Kuzi | Cook. Bake. Barbecue.

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<b>Nasi Minyak</b> and Ayam Kuzi | Cook. Bake. Barbecue. Posted: 06 Jul 2014 03:17 AM PDT NASI MINYAK Preparation time:   25 minutes Cooking time:   20 minutes Serves:   5 Ingredients 2 tablespoons Q.B.B ghee 1 stick cinnamon 1 star anise 4 cloves 5 cardamoms 2 medium onions, finely chopped 6 cloves garlic, finely chopped 4 cm ginger, finely chopped 1 green chilli, slit lengthwise 650 ml chicken stock or water 100 ml evaporated milk 500 g basmati rice, washed and soaked for 20 minutes and drained 10 g salt 3 pandan leaves, tied into a knot. 20 g fried onions 40 g raisins 40 g fried cashew nuts 20 g chopped spring onions 20 g chopped coriander leaves METHOD Heat the Q.B.B. ghee in a pan or rice cooker pot and fry the cinnamon, star anise, cloves and cardamoms till aromatic. Add in the onion slices and fry till golden brown, stirring occasionally. Add in the garlic, ginger and green chilli and sauté till aromatic. Add in the drained rice and stir fry for 1 minute. Pour in the stock or water and evaporated milk and add in the salt and pandan leaves. Stir to combine well. Cover and let it cook over medium heat till rice is ready. If using a rice cooker, switch on the cooker and let the rice cook. Once the rice is cooked, turn off the stove and let it stand for 15 minutes before fluffing it or dishing it out. Sprinkle with the fried onions, raisins, cashew nuts, spring onions and coriander leaves. AYAM KUZI Preparation time:   20 minutes Cooking time:   25 minutes Serves:  5 Ingredients: 2 tablespoons coriander powder 2 teaspoons fennel powder 2 teaspoons cumin powder 100 g ginger-garlic paste 5 g salt 1250 g chicken, cut into bite-sized pieces 2 tablespoons Q.B.B. ghee 2 medium onion, finely sliced 3 tablespoons tomato puree 5 tablespoons chilli sauce 350 ml water 60 ml coconut cream 1 1/2 teaspoons salt 60 g fried cashew nuts 50 g raisins METHOD Combine the first 6 ingredients in a large bowl and leave the chicken to marinate for 1 hour. Heat the Q.B.B. ghee in a wok and fry the onion slices till golden brown. Add in the marinated chicken pieces and over a low heat, cook until they are lightly browned. Add in the tomato puree, chilli sauce, water, coconut cream and salt. When it comes to a boil, reduce the heat and cook covered until the chicken is cooked and tender. While the dish is cooking, occasionally stir the chicken to prevent the base from burning (due to the thick gravy). The gravy should be quite thick but in case it is too dry, dilute with a bit of hot water. Sprinkle with cashew nuts and raisins before serving.   Like this: Like Loading... Related

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