Ingredients with Measurements:
- 2 cups of basmati rice
- 3 cups of water
- 1 cup of coconut milk
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 star anise
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of sambal oelek
- 1 tablespoon of lime juice
- Salt to taste
Special equipment needed:
- Rice cooker or pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a pot or rice cooker, combine the rice, water, coconut milk, cinnamon stick, cloves, cardamom pods, star anise, and salt. Stir well.
3. Bring the mixture to a boil over high heat. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
4. In a skillet, heat the vegetable oil over medium-high heat. Add the onion and sauté for 2-3 minutes, or until translucent.
5. Add the garlic and ginger and sauté for another minute, or until fragrant.
6. Add the turmeric, cumin, and coriander powder and stir well.
7. Add the shrimp and cook for 2-3 minutes, or until pink and cooked through.
8. Add the sambal oelek and lime juice and stir well. Season with salt to taste.
9. Serve the Nasi Minyak with the Sambal Udang on top.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Rice should be cooked on low heat, while the shrimp should be cooked on medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 14g
Carbohydrates: 62g
Protein: 20g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use chicken or beef instead of shrimp.
- You can use any type of chili paste instead of sambal oelek.
Variations:
- You can add vegetables such as carrots, peas, and bell peppers to the shrimp mixture.
- You can use different types of seafood such as scallops or squid.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Use a non-stick skillet to prevent the shrimp from sticking to the pan.
- Adjust the amount of sambal oelek according to your spice preference.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Nasi Minyak and Sambal Udang in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Minyak and Sambal Udang in a bowl or on a plate. Garnish with fresh herbs such as cilantro or parsley.
Garnishes:
Fresh herbs such as cilantro or parsley.
Pairings:
This dish pairs well with a side of steamed vegetables such as broccoli or green beans.
Suggested side dishes:
Steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
- If the rice is too dry, add a little more water or coconut milk.
- If the shrimp is overcooked, reduce the cooking time.
Food safety advice:
Make sure to cook the shrimp until it is pink and cooked through to prevent foodborne illness.
Food history:
Nasi Minyak is a traditional Malay dish that is typically served during special occasions such as weddings. Sambal Udang is a spicy shrimp paste that is commonly used in Malaysian cuisine.
Flavor profiles:
Nasi Minyak is a fragrant and slightly sweet rice dish, while Sambal Udang is spicy and savory.
Serving suggestions:
Serve this dish with a side of steamed vegetables and a refreshing drink such as iced tea or lemonade.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian