June 11, 2010

Turmeric Rice/Nasi Kunyit

This is another specialty dish to serve on festive and auspicious occasions, such as weddings and on baby's full moon. Nasi Kunyit is glutinous rice dish that transcends from two ethnic cultures in Malaysia: Peranakan or Straits-born Chinese, and Malay. The former prepare this dish to celebrate a baby's one month anniversary since birth, while the latter serve it during the fasting month of Ramadan and weddings. The key ingredient to this simple and festive dish is turmeric, which gives it a rich golden yellow color. It is often accompanied with other dishes that is rich in gravy, such as curries or stews.
1¼ cups glutinous rice, washed and soaked overnight
2 tsp. turmeric powder
1 cup coconut milk
1 piece dried tamarind
1 cup water
1 pandan (screwpine) leaves
3 cloves
1 cinnamon stick
½ tsp. salt
1. Rinse and drain rice into a bowl, and set aside. In a frying pan over medium heat, pan fry cloves, cinnamon stick for about 5 minutes until fragrant. Remove and set aside.
2. Add the pan-roasted spices to the rice, along with turmeric powder and tamarind to a bowl. Mix well to mix and let sit for overnight or at least half a day.
3. Set a steamer with water to boil. Remove and drain only the rice to a deep pan. Add the coconut milk, water and screwpine leaf to it and steam for 1-2 hours or until rice is cooked and fluffy. Serve warm with your favorite curries.
Printable Recipe

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