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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