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Monday, May 23, 2011

Nasi Kunyit

                I love eating Nasi Kunyit with either Chicken Curry and Rendang and made very sure that I didnt miss going for this class.

              Ingredients

               500 gm                      Glutinous Rice
                 40 gm                      Fresh Tumeric/Kunyit
                   2 pieces               Assam Keping
                   8                            Pandan Leaves
               100 ml                       Fresh Santan mix with 200 ml Water ["Santan solution"]
                   1 3/4 teasp            Salt
                 1/4 teasp                 Black Pepper Corns

                 Method
  1. Wash Glutinous Rice several times till water runs clear.
  2. Place in a big basin & cover with plenty of water.
  3. Pound the Kunyit till fine, tie it in a muslim cloth & place this and the Assam Keping in the basin of glutinous rice and soak overnite.
  4. Next day discard the Assam Keping & kunyit & rinse rice in several changes of water, handling the rice carefully to avoid breaking the grains. Place rice on a siever to drain the water.
  5. Boil water in the steamer.
  6. Line the base of a shallow cake tin with the pandan leaves [shredded lengthwise to release the aroma].  Place the drained rice over the pandan leaves & steam over rapidly boiling water for 15 minutes.
  7. Stir the salt into the fresh Santan.  Transfer the steamed rice into a large bowl & gradually add the santan, stiring it well using a wooden spoon.  The rice will absorb the coconut milk.  Add the pepper corns.
  8. Transfer the rice back to the shallow cake tin & steam again for another 20 minutes.
  9. Serve the nasi kunyit with either Chicken Curry or Rendang or better still both.
              Comments - It is sometimes difficult to gauge the amount of santan solution as it depends on the glutinous rice.  Sometimes the glutinous rice needs 250 ml Santan solution and the Chef gave us as a guide between 250 - 300 ml Santan solution.  I would suggest that you do not use all the 300 ml, retain 50 ml and check whether the rice is cooked after the second steaming time of 20 minutes.  If rice is slightly gritty add the balance 50 ml, stir it well and steam again for perhaps 5 minutes more :)

                           In my next post I will blog on Rendang. Till my next post, xoxo, Ophelia.

1 comment:

Tracy Tan said...

David and I love nasi kunyit. I am trying this recipe out today but had to improvise because I only have powdered kunyit and I don't have assam keping (what is this called in English?). David is cooking rendang using Brahim's paste to eat with the nasi kunyit.