I was looking for the Kelantan version of Nasi Minyak and I came across Nasi Minyak Mak Aji Kelantan. I love Nasi Minyak very much because it is so delicious. I think I can easily eat two plates of Nasi Minyak if it is served with Ayam Masak Merah, Ayam Masak Pedas or Kuzi Ayam :) And if there is Acar Timun Mentah or Pajeri Nenas, I say, you will see me fixed to the dining table hah! hah!
Being a Nasi Minyak maniac, I have looked at many recipes and my observation is that the ingredients used are pretty much the same with only minor variations from state to state. For example, this Kelantan version contains tomato sauce.
The recipe doesn't mention using any coloring but I decided to use some yellow colouring after looking at Azie's Nasi Minyak. The original intention was for the Nasi Minyak to look like Azie's, i.e. only certain spots are deep yellow. But I don't know what happened and the rice all turned yellow with certain spot having a deeper colour. I followed the correct procedure but maybe I stirred the rice too soon. But it looked nice :)
Nasi Minyak is actually very easy to cook. You just need onions, ginger, garlic, lemongrass, pandan and the 4 essential spices. Saute these till fragrant, add rice and then transfer everything to the rice cooker. It is an impressive dish which will wow your guests.
To saute the ingredients, I have used a mix of ordinary cooking oil and ghee because even though I appreciate the aroma of ghee, I can't tolerate too much of it as it can be overpowering. You can also omit ghee if you don't have it.
I served this Nasi Minyak with Ayam Masak Pedas, Pajeri Nenas and Acar Timun Mentah (recipe below). It was a heavenly meal :)
Nasi Minyak Kelantan
Recipe source : Adapted from Cik Ro at Myrecipe.com
Ingredients :
- 2 cups Basmati rice
- 2 cups water
- 1/2 cup evaporated milk
- Salt to taste (I did not add salt)
- 1 big onion (a small sized one, finely sliced)
- 3 cloves garlic, finely minced
- 1/2 inch ginger, finely minced
- 3 cloves
- 1 star anise
- 2 cardamom
- 1/2" cinnamon stick
- 1 pandan leaf, knotted
- 4 tablespoons tomato sauce
- 1 tablespoon cooking oil
- 1 tablespoon ghee
- some yellow coloring (optional)
Garnishing (optional)
- some fried shallots, made from 5 shallots
- 2 tablespoons raisins, briefly fried in the oil used to fry shallots, to plump them up
Method :
- Wash and drain Basmati rice and set aside.
- Heat oil/ghee in wok and saute onions, garlic, ginger, cloves, cardamom, cinnamon stick and pandan until fragrant and onions are wilted.
- Add rice and stir to ensure rice is well coated with the sauteed ingredients and oil.
- Transfer to rice cooker and add water, milk, tomato sauce and salt.
- Cook the rice as you would normally do.
- If you wish to use colouring, pour colouring at 3 spots on surface of the rice the moment the rice is cooked. DO NOT STIR yet. Cover and leave for 10-15 minutes.
- Stir the rice to loosen the grains and to distribute the coloured grains evenly.
- Garnish with fried shallots and raisins if using.
Note : If using raisins, plump them up by frying them briefly in hot oil.
Acar Timun Mentah
Recipe source : Adapted from Azie Kitchen
Ingredients :
- 2 medium sized cucumbers.
- 1 big onions, finely sliced
- 1 red chilli, sliced
- 1 green chilli, sliced
- 1 cup vinegar (240 ml)
- 1 tablespoon sugar or to taste
- 1/2 teaspoon salt or to taste
Method :
1. Cut the cucumbers into 4 and remove the pith.
2. Cut into 1" strips.
3. Put cut cucumbers, onions and chillies into a mixing bowl.
4. Mix vinegar, sugar and salt in a saucepan and bring to a boil.
5. Pour vinegar mixture into the mixing bowl and toss to mix.
6. Taste and adjust seasoning of necessary.
Note : It is not necessary to boil the vinegar. I did that to speed up the pickling process. I usually prepare this acar one day ahead before serving.
I am submitting this post to Malaysian Food Fest Kelantan Month hosted by Gertrude of My Kitchen Snippets.
 |
| Plain without raisins and fried shallots. |
Being a Nasi Minyak maniac, I have looked at many recipes and my observation is that the ingredients used are pretty much the same with only minor variations from state to state. For example, this Kelantan version contains tomato sauce.
The recipe doesn't mention using any coloring but I decided to use some yellow colouring after looking at Azie's Nasi Minyak. The original intention was for the Nasi Minyak to look like Azie's, i.e. only certain spots are deep yellow. But I don't know what happened and the rice all turned yellow with certain spot having a deeper colour. I followed the correct procedure but maybe I stirred the rice too soon. But it looked nice :)
 |
| I did not have lemongrass, so I did not use any. |
Nasi Minyak is actually very easy to cook. You just need onions, ginger, garlic, lemongrass, pandan and the 4 essential spices. Saute these till fragrant, add rice and then transfer everything to the rice cooker. It is an impressive dish which will wow your guests.
 |
| How could anybody resist this delicious rice. |
To saute the ingredients, I have used a mix of ordinary cooking oil and ghee because even though I appreciate the aroma of ghee, I can't tolerate too much of it as it can be overpowering. You can also omit ghee if you don't have it.
 |
| Acar Timun Mentah. |
I served this Nasi Minyak with Ayam Masak Pedas, Pajeri Nenas and Acar Timun Mentah (recipe below). It was a heavenly meal :)
Nasi Minyak Kelantan
Recipe source : Adapted from Cik Ro at Myrecipe.com
Ingredients :
- 2 cups Basmati rice
- 2 cups water
- 1/2 cup evaporated milk
- Salt to taste (I did not add salt)
- 1 big onion (a small sized one, finely sliced)
- 3 cloves garlic, finely minced
- 1/2 inch ginger, finely minced
- 3 cloves
- 1 star anise
- 2 cardamom
- 1/2" cinnamon stick
- 1 pandan leaf, knotted
- 4 tablespoons tomato sauce
- 1 tablespoon cooking oil
- 1 tablespoon ghee
- some yellow coloring (optional)
Garnishing (optional)
- some fried shallots, made from 5 shallots
- 2 tablespoons raisins, briefly fried in the oil used to fry shallots, to plump them up
Method :
- Wash and drain Basmati rice and set aside.
- Heat oil/ghee in wok and saute onions, garlic, ginger, cloves, cardamom, cinnamon stick and pandan until fragrant and onions are wilted.
- Add rice and stir to ensure rice is well coated with the sauteed ingredients and oil.
- Transfer to rice cooker and add water, milk, tomato sauce and salt.
- Cook the rice as you would normally do.
- If you wish to use colouring, pour colouring at 3 spots on surface of the rice the moment the rice is cooked. DO NOT STIR yet. Cover and leave for 10-15 minutes.
- Stir the rice to loosen the grains and to distribute the coloured grains evenly.
- Garnish with fried shallots and raisins if using.
Note : If using raisins, plump them up by frying them briefly in hot oil.
Acar Timun Mentah
Recipe source : Adapted from Azie Kitchen
Ingredients :
- 2 medium sized cucumbers.
- 1 big onions, finely sliced
- 1 red chilli, sliced
- 1 green chilli, sliced
- 1 cup vinegar (240 ml)
- 1 tablespoon sugar or to taste
- 1/2 teaspoon salt or to taste
Method :
1. Cut the cucumbers into 4 and remove the pith.
2. Cut into 1" strips.
3. Put cut cucumbers, onions and chillies into a mixing bowl.
4. Mix vinegar, sugar and salt in a saucepan and bring to a boil.
5. Pour vinegar mixture into the mixing bowl and toss to mix.
6. Taste and adjust seasoning of necessary.
Note : It is not necessary to boil the vinegar. I did that to speed up the pickling process. I usually prepare this acar one day ahead before serving.
 |
| Served with Ayam Masak Pedas, Acar Timun Mentah and Pajeri Nenas. |
I am submitting this post to Malaysian Food Fest Kelantan Month hosted by Gertrude of My Kitchen Snippets.
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