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Tuesday, August 23, 2016

Nasi Minyak / Malaysian Ghee Rice 马来油饭



Nasi minyak is synonymous with wedding for most Malay back home, it is one of the main dishes served at the wedding reception. I used to look forward to a Malay wedding to enjoy the feast when I was young. 

Malay wedding reception is a true spirit of "Gotong royong" (Communal work), most people in the village (Kampung) gathered together to share the tasks of cooking/preparing for a reception. 

Every village/kampung has its own team of cooks for such occasion, in other word, every village has their own specialty that passes down generation after generation.

I made Nasi minyak last weekend for a gathering to go with my Malaysian mutton curry, Ayam Goreng Berempah and Achar Timun, everyone enjoys it very much, it was a perfect meal!

在马来西亚,如果想要知道马来友族朋友什么时候结婚的话,只要开玩笑地问道:“你们什么时候请吃油饭呀?”即可。可见这款马来油饭在马来族婚宴是举足轻重的一道美食。

马来西亚的乡村(Kampung)有个很特别的文化叫“Gotong royong"。 就是村子里的人集合在一起同心协力地去做一件事的意思。村里的婚宴一般都是村民们集合一起共同完成的,每个村子都有自己的婚宴团队,专门负责婚宴煮食和安排。换句话说,每个村子的婚宴美食都是很独特的哦!

周末我们请朋友一家和他们来探亲的父母吃饭,我做了马来羊肉咖喱马来香料炸鸡 和 凉拌黄瓜,大家都很喜欢,连小孩都很喜欢颜色好看的这道米饭哦!


Ingredients:
2 cups/ 320 g of Basmati Rice
1.5 cups of whole milk
1.5 cups of water
60 g of Shallots  or 2 tbsp of Fried shallot
4-5 cloves of garlic (minced)
1 stick of Cinnamon stick
1-2 Bay leaves
5-6 Cloves
1-2 Star anise
3-4 Cardamon pods (lightly crushed)
3-4 Leaves of pandan/Screwpine leaves
1 1/2 tsp of Salt  Or to taste
2-3 Drops of red food coloring
2-3 Drops of yellow food coloring
Handful of raisins

材料:
2 杯/ 320 克 印度香米 Basmati Rice
1.5 杯 全脂牛奶
1.5 杯 水
60 克 红葱头 或  2 大勺 的 红葱酥
4-5 瓣 蒜瓣 (切碎)
1 根 桂皮
1-2 只 八角/大料
1-2 片 桂叶
5-6 只 丁香
3-4 只 豆蔻籽 (敲开)
3-4 叶斑斓叶/香兰叶
1 1/2 小勺 或 适量的 食盐
2-3 滴 红色素   可无
2-3 滴 黄色素  可无
一把葡萄干


1. Wash and soak basmati rice for 20-25 minutes, drained. Slice shallot and fry until golden in color.

2. Heat up 3 tbsp of ghee in a pot, add cinnamon stick, bay leaves, cardamom seeds,Star anise and cloves, stir for few a seconds and add minced garlic, stir fry the garlic until golden brown in color.

3. Add rice and cook until the rice turn translucent. Add pandan/screwpine leaves, salt, milk and water. Cook the rice in a rice cooker as per manufacturer's instruction. OR cook the rice on the stove with lid on at medium high for 10 minutes, reduce the heat to low and continue cooking for another 15 minutes.

4. Use the handle of a wooden spatula to poke a few holes into the cooked rice, drop red and yellow coloring into the holes, cover the lid and wait for 5 more minutes without heating. 

1. 把印度香米洗净泡水20-25分钟,沥干备用. 红葱头切片炸酥备用.

2. 锅里热上3大勺的无水奶油,加入桂皮,桂叶,豆蔻籽,八角和丁香,煸炒一下后加入蒜蓉,炒至蒜蓉变金黄色。

3. 加入淘好的米煸炒至米粒开始变透明。加入香兰叶/斑斓叶,食盐,牛奶和水,把炒好的米饭放到电饭锅里煮熟。或 把锅子加盖在炉子上中火煮10分钟,转小火焖15分钟至米饭变熟。

4. 取一根筷子或木勺的把柄在煮好的米饭上捅几个洞洞,把红黄色素滴到洞洞里,加盖再继续虚焖5分钟左右。

Fluff the rice using a fork and sprinkle some raisins and fried shallots before serving.

把米饭弄松,撒上葡萄干和葱酥即可。



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