Ingredients with Measurements:
- 2 cups of basmati rice
- 2 cups of water
- 1 cup of coconut milk
- 1/2 cup of ghee
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 star anise
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 1 pound of squid, cleaned and cut into rings
- 1 cup of coconut milk
- 1/2 cup of water
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of turmeric powder
- 1 tablespoon of chili powder
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of tamarind paste
- 1/2 cup of chopped cilantro
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the basmati rice until the water runs clear. Soak the rice in water for 30 minutes.
2. In a large pot, melt the ghee over medium heat. Add the cinnamon stick, cloves, cardamom pods, and star anise. Cook for 1 minute until fragrant.
3. Add the sliced onion, minced garlic, and minced ginger. Cook for 5 minutes until the onion is translucent.
4. Add the turmeric powder, cumin powder, coriander powder, chili powder, and salt. Cook for 1 minute until fragrant.
5. Drain the soaked rice and add it to the pot. Stir to coat the rice with the spices.
6. Add 2 cups of water and 1 cup of coconut milk. Stir to combine.
7. Bring the mixture to a boil. Reduce the heat to low and cover the pot. Cook for 20 minutes until the rice is tender and the liquid is absorbed.
8. In a separate pan, heat some oil over medium heat. Add the sliced onion, minced garlic, and minced ginger. Cook for 5 minutes until the onion is translucent.
9. Add the turmeric powder, chili powder, and salt. Cook for 1 minute until fragrant.
10. Add the squid rings and cook for 2 minutes until they start to turn opaque.
11. Add 1 cup of coconut milk, 1/2 cup of water, sugar, and tamarind paste. Stir to combine.
12. Bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes until the squid is cooked through.
13. Add the chopped cilantro and stir to combine.
14. Serve the Nasi Minyak with Sotong Masak Lemak hot with the squid curry on top of the rice.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Rice cooker: Medium heat
Large pot: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 20g
Protein per serving: 15g
Carbohydrates per serving: 70g
Fiber per serving: 3g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Ghee can be substituted with butter or oil.
- Squid can be substituted with shrimp or any other seafood.
Variations:
- Add some vegetables to the squid curry, such as bell peppers or carrots.
- Use chicken or beef instead of squid.
- Add some raisins or cashews to the rice for extra flavor.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffier.
- Use fresh squid for the best flavor and texture.
- Adjust the amount of chili powder to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice and squid curry separately in the microwave or on the stovetop.
Presentation ideas:
- Serve the Nasi Minyak with Sotong Masak Lemak in a large bowl or on a platter.
- Garnish with some chopped cilantro or sliced red chili.
Garnishes:
- Chopped cilantro
- Sliced red chili
Pairings:
- Serve with some pickled vegetables or a side salad.
Suggested side dishes:
- Acar (pickled vegetables)
- Cucumber salad
- Tomato and onion salad
Troubleshooting advice:
- If the rice is too dry, add some more water or coconut milk.
- If the squid is tough, cook it for a longer time or use a pressure cooker.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Nasi Minyak is a traditional Malay dish that is usually served during special occasions, such as weddings or festivals.
- Sotong Masak Lemak is a popular Malaysian dish that is made with squid cooked in a spicy coconut milk sauce.
Flavor profiles:
- Nasi Minyak is fragrant and slightly sweet from the ghee and coconut milk.
- Sotong Masak Lemak is spicy and creamy from the coconut milk and spices.
Serving suggestions:
- Serve the Nasi Minyak with Sotong Masak Lemak as a main course for lunch or dinner.
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Region: Malaysian