04 Julai

TRADITIONAL MALAYSIAN NASI HUJAN PANAS RECIPE

Introduction

Nasi Hujan Panas, also known as Rainbow Rice or Festive Colored Rice, is a traditional Malaysian rice dish that is commonly served during weddings, festive celebrations, family gatherings, and special occasions. The dish is famous for its colorful appearance, fragrant aroma, and rich buttery flavor. The name "Hujan Panas," which literally means "sun shower," symbolizes the beautiful mixture of colorful rice grains resembling sunshine after rainfall.

Unlike ordinary white rice, Nasi Hujan Panas is cooked with aromatic spices, fresh milk, butter or ghee, and pandan leaves before being decorated with naturally colored rice in shades of red, yellow, green, and orange. The colorful rice not only enhances its visual appeal but also makes it one of Malaysia's most elegant traditional rice dishes.

Nasi Hujan Panas is traditionally served with chicken or beef curry, chicken rendang, dalca, pickled vegetables (acar), fried shallots, and papadum.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6–8 people

Ingredients

For the Rice

4 cups Basmati rice
5 cups water
250 ml evaporated milk
2 tablespoons butter or ghee
2 pandan leaves, tied into knots
2 tablespoons raisins
2 tablespoons cashew nuts
2 tablespoons sliced almonds
1 teaspoon salt

Whole Spices

1 cinnamon stick
4 cardamom pods
4 cloves
2 star anise

Food Coloring

Red food coloring
Yellow food coloring
Green food coloring
Orange food coloring

(Alternatively, use natural coloring such as beetroot juice, turmeric, pandan juice, and carrot juice.)

Garnishes

Fried shallots
Raisins
Cashew nuts
Sliced almonds

Instructions

Step 1: Wash the Rice

Wash the Basmati rice until the water runs clear.

Soak the rice for 20–30 minutes.

Drain well.

Step 2: Sauté the Spices

Heat butter or ghee in a large pot.

Add:

Cinnamon stick
Cardamom
Cloves
Star anise

Cook for about 2 minutes until fragrant.

Add pandan leaves.

Step 3: Cook the Rice

Add the drained rice.

Stir gently for about 2–3 minutes.

Pour in water and evaporated milk.

Add salt.

Cook until the rice is fully done.

If using a rice cooker, transfer everything into the cooker after sautéing.

Step 4: Prepare the Colored Rice

Divide approximately one cup of cooked rice into four small bowls.

Color each bowl separately:

Red
Yellow
Green
Orange

Mix gently until each portion is evenly colored.

Step 5: Decorate the Rice

Place the white fragrant rice onto a serving tray.

Scatter the colored rice evenly across the top.

Do not overmix.

The colorful grains should remain distinct to create a festive appearance.

Step 6: Toast the Nuts

Lightly toast the cashew nuts and sliced almonds until golden.

Mix them with raisins.

Sprinkle over the rice.

Top with crispy fried shallots.

Step 7: Final Presentation

Arrange the rice on a large serving platter.

Serve while hot alongside your favorite traditional side dishes.

Serving Suggestions

Nasi Hujan Panas is traditionally served with:

Chicken Curry (Gulai Ayam)
Beef Rendang
Chicken Rendang
Dalca
Pickled Vegetables (Acar)
Papadum
Sambal Belacan
Fresh Cucumber Slices

It pairs wonderfully with iced rose syrup, fresh lime juice, or hot tea.

Chef's Tips

Basmati rice produces the best fluffy texture.
Soaking the rice before cooking helps prevent broken grains.
Use high-quality butter or ghee for a richer aroma.
Avoid adding too much food coloring; only a few drops are needed.
Keep the colored rice separate until the final decoration for a more vibrant presentation.
Toast the nuts gently to enhance their natural flavor.
Garnish just before serving to maintain the crispness of the fried shallots and nuts.

Storage

Store leftover rice in an airtight container in the refrigerator for up to 3 days.

Reheat by steaming or microwaving with a small splash of water to restore moisture.

Although it can be frozen for up to one month, freshly prepared Nasi Hujan Panas offers the best texture and aroma.

Nutritional Information (Approximate Per Serving)

Calories: 490 kcal
Carbohydrates: 70 g
Protein: 8 g
Fat: 18 g
Fiber: 2 g
Sodium: 320 mg

Interesting Facts

Nasi Hujan Panas is one of Malaysia's most colorful traditional rice dishes.
The colorful rice represents joy, celebration, prosperity, and happiness during festive occasions.
The dish is strongly influenced by Malay royal cuisine and has long been served at weddings and formal banquets.
Basmati rice gives the dish its signature long, fluffy grains and elegant appearance.
Today, Nasi Hujan Panas remains a favorite choice for festive celebrations because of its beautiful presentation, fragrant aroma, and rich buttery flavor.

TRADITIONAL MALAYSIAN NASI KUNYIT RECIPE

Introduction

Nasi Kunyit (Turmeric Glutinous Rice) is one of Malaysia's most cherished traditional dishes, widely enjoyed during festive celebrations, weddings, baby full moon ceremonies, religious events, and special family gatherings. The vibrant golden-yellow color comes from fresh turmeric or turmeric powder, symbolizing prosperity, happiness, and good fortune in Malay culture.

The rice is made using glutinous rice (sticky rice), which is steamed until tender and infused with rich coconut milk. Nasi Kunyit is traditionally served with spicy chicken curry (Gulai Ayam), beef rendang, or chicken rendang, making it a complete and satisfying meal.

Preparation Time: 30 minutes (plus soaking time)
Soaking Time: 4–6 hours or overnight
Cooking Time: 1 hour
Total Time: Approximately 6–7 hours
Servings: 6 people

Ingredients

For the Glutinous Rice

4 cups glutinous rice (sticky rice)
400 ml thick coconut milk
200 ml water
2 teaspoons turmeric powder or 3 tablespoons fresh turmeric juice
2 pandan leaves, tied into knots
1 teaspoon salt

Optional Garnishes

Fried shallots
Fresh cucumber slices
Hard-boiled eggs
Fresh coriander leaves

Traditional Side Dishes

Chicken Curry (Gulai Ayam)
Beef Rendang
Chicken Rendang
Sambal Belacan
Pickled vegetables (Acar)
Fried anchovies

Instructions

Step 1: Soak the Glutinous Rice

Wash the glutinous rice several times until the water becomes clear.

Soak the rice in clean water for at least 4–6 hours, preferably overnight.

Drain thoroughly before steaming.

Step 2: Steam the Rice

Prepare a steamer.

Spread the soaked glutinous rice evenly on a steaming tray lined with muslin cloth.

Steam over medium heat for 25–30 minutes.

Step 3: Prepare the Coconut Mixture

In a saucepan, combine:

Coconut milk
Water
Turmeric powder (or fresh turmeric juice)
Salt
Pandan leaves

Heat gently until warm.

Do not allow the coconut milk to boil.

Step 4: Mix the Rice

Transfer the half-cooked steamed rice into a large bowl.

Slowly pour the warm coconut milk mixture over the rice.

Mix gently until every grain absorbs the liquid evenly.

Allow the rice to rest for about 15–20 minutes.

Step 5: Steam Again

Return the rice to the steamer.

Steam for another 25–30 minutes until fully cooked.

The rice should be soft, sticky, and glossy with a bright golden-yellow color.

Step 6: Fluff the Rice

Remove the rice from the steamer.

Fluff gently using a fork or rice paddle.

Avoid pressing the rice too firmly to maintain its soft texture.

Step 7: Prepare the Side Dish

While the rice is steaming, prepare your preferred accompaniment.

The most traditional pairing is Chicken Curry (Gulai Ayam) with potatoes.

Alternatively, serve with Beef Rendang or Chicken Rendang for a richer flavor.

Step 8: Serve

Place the Nasi Kunyit onto serving plates.

Top with fried shallots.

Arrange the curry, cucumber slices, boiled eggs, and pickled vegetables alongside the rice.

Serve immediately while warm.

Serving Suggestions

Nasi Kunyit is traditionally served with:

Chicken Curry (Gulai Ayam)
Beef Rendang
Chicken Rendang
Pickled vegetables (Acar)
Sambal Belacan
Fried anchovies
Hard-boiled eggs
Fresh cucumber slices

It pairs perfectly with hot tea, iced lime juice, or traditional Malaysian drinks.

Chef's Tips

Always soak the glutinous rice overnight for the best soft and chewy texture.
Fresh turmeric juice produces a brighter natural color and stronger aroma than turmeric powder.
Use high-quality thick coconut milk for a richer flavor.
Never boil the coconut milk, as it may separate and affect the texture.
Steam the rice twice to ensure even cooking and excellent texture.
Fluff the rice gently after steaming to prevent it from becoming dense.
Banana leaves can be placed under the rice during steaming for an extra fragrant aroma.

Storage

Store leftover Nasi Kunyit in an airtight container in the refrigerator for up to 3 days.

Reheat by steaming for 10–15 minutes to restore its soft texture.

It can also be frozen for up to one month. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate Per Serving)

Calories: 480 kcal
Carbohydrates: 65 g
Protein: 7 g
Fat: 20 g
Fiber: 2 g
Sodium: 360 mg

Interesting Facts

Nasi Kunyit is considered a symbol of celebration and gratitude in Malay culture.
It is commonly prepared during weddings, Hari Raya, baby full moon ceremonies, thanksgiving feasts, and other special occasions.
The golden color represents prosperity, blessings, and happiness.
Traditionally, Nasi Kunyit is almost always served with Chicken Curry or Beef Rendang, creating one of Malaysia's most iconic festive meals.
Although simple in appearance, the dish requires patience, especially during the soaking and double-steaming process, which produces its signature soft, sticky, and fragrant texture.

03 Julai

TRADITIONAL MALAYSIAN NASI AMBENG RECIPE

Introduction

Nasi Ambeng (also spelled Nasi Ambeng or Nasi Ambeng Johor) is a traditional Malaysian rice dish with Javanese influences that is especially popular in the states of Johor and Selangor. It is commonly served during festive celebrations, religious gatherings, weddings, and family events. One of the most distinctive traditions of Nasi Ambeng is that it is often shared by four to six people from a large communal tray, symbolizing unity, friendship, gratitude, and togetherness.

A complete Nasi Ambeng platter usually consists of fragrant coconut rice served with Ayam Masak Kicap (soy-braised chicken), beef or chicken serunding (meat floss), sambal goreng, fried noodles, bergedel (potato patties), fried tempeh, tofu, boiled egg, and crispy crackers. Every family has its own special combination of side dishes, making every Nasi Ambeng unique.

Preparation Time: 1 hour
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 6–8 people

Ingredients

For the Fragrant Rice

4 cups jasmine rice
5 cups coconut milk
2 pandan leaves, tied into knots
2 stalks lemongrass, bruised
2 slices ginger
1 teaspoon salt

For Ayam Masak Kicap (Soy Chicken)

800 g chicken, cut into pieces
3 tablespoons cooking oil
5 shallots
4 cloves garlic
2 cm ginger
3 tablespoons sweet soy sauce
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 teaspoon ground black pepper
1 cinnamon stick
2 star anise
Salt and sugar to taste

For Sambal Goreng

200 g fried tempeh, cubed
200 g fried tofu, cubed
100 g long beans, sliced
100 g shrimp (optional)
5 shallots
3 cloves garlic
2 tablespoons chili paste
200 ml coconut milk
Salt and sugar to taste

For Beef Serunding

300 g beef, boiled and shredded
5 shallots
3 cloves garlic
2 tablespoons grated coconut
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon fennel powder
2 tablespoons chili paste
Salt and palm sugar to taste

Additional Side Dishes

Fried vermicelli (Mee Hoon Goreng)
Bergedel (fried potato patties)
Hard-boiled eggs
Fried anchovies
Prawn crackers or fish crackers
Fresh cucumber slices

Instructions

Step 1: Cook the Rice

Wash the rice thoroughly until the water runs clear.

Place the rice into a rice cooker together with coconut milk, pandan leaves, lemongrass, ginger, and salt.

Cook until the rice is fluffy.

Leave it covered for another 10 minutes before fluffing gently with a rice paddle.

Step 2: Prepare Ayam Masak Kicap

Blend shallots, garlic, and ginger into a smooth paste.

Heat oil in a wok.

Sauté the blended ingredients until fragrant and lightly golden.

Add cinnamon and star anise.

Add the chicken pieces and cook until lightly browned.

Stir in sweet soy sauce, light soy sauce, oyster sauce, black pepper, salt, and sugar.

Cover and simmer for 20–25 minutes until the chicken is tender and coated in a rich, glossy sauce.

Step 3: Prepare Sambal Goreng

Blend shallots and garlic.

Sauté together with chili paste until fragrant.

Pour in coconut milk.

Add fried tempeh, tofu, shrimp, and long beans.

Cook over medium heat until the sauce thickens and coats all the ingredients.

Season with salt and sugar.

Step 4: Prepare Beef Serunding

Blend shallots and garlic.

Sauté until aromatic.

Add chili paste, coriander, cumin, and fennel powder.

Cook until the spices are fragrant.

Add shredded beef and grated coconut.

Cook over low heat while stirring continuously until the mixture becomes dry, light, and fluffy.

Season with salt and palm sugar.

Step 5: Prepare the Side Dishes

Cook the fried vermicelli according to your preferred recipe.

Prepare the bergedel by frying mashed potato patties until golden brown.

Boil the eggs and peel them.

Arrange crackers and cucumber slices on a serving plate.

Step 6: Assemble the Nasi Ambeng

Place a generous mound of fragrant rice in the center of a large serving tray.

Arrange the side dishes neatly around the rice:

Ayam Masak Kicap
Sambal Goreng
Beef Serunding
Fried Vermicelli
Bergedel
Hard-boiled Eggs
Fried Anchovies
Crackers
Cucumber Slices

Serve immediately while warm.

Serving Suggestions

Traditionally, Nasi Ambeng is served on a large round tray and shared among family members or friends.

It pairs well with:

Sambal Belacan
Pickled vegetables (Acar)
Fresh cucumber
Hot tea
Iced syrup drink
Fresh lime juice

Chef's Tips

Use fresh coconut milk for richer, more fragrant rice.
Cook the soy chicken slowly to allow the flavors to penetrate the meat.
Beef serunding should be dry but still tender.
Sambal Goreng tastes even better after resting for several hours.
Arrange the dishes neatly around the rice to create an attractive traditional presentation.
Sharing from one tray is part of the cultural experience of enjoying Nasi Ambeng.

Storage

Store each component separately in airtight containers in the refrigerator for up to 3 days.

Reheat the rice by steaming and warm the side dishes over low heat before serving.

Most side dishes can also be frozen for up to one month, except cucumber and crackers, which should always be served fresh.

Nutritional Information (Approximate Per Serving)

Calories: 760 kcal
Carbohydrates: 68 g
Protein: 35 g
Fat: 38 g
Fiber: 6 g
Sodium: 720 mg

Interesting Facts

Nasi Ambeng originated from the Javanese community and has become one of Johor's most iconic traditional dishes.
The meal is traditionally shared by four to six people from one large tray, representing unity, generosity, and friendship.
It is commonly served during weddings, Hari Raya celebrations, kenduri (feasts), and religious gatherings.
Every family has its own variation, with some adding fried beef, spicy sambal, salted fish, or additional vegetable dishes.
Today, Nasi Ambeng remains one of Malaysia's most beloved heritage dishes and continues to preserve the rich culinary traditions of the Javanese-Malay community.

TRADITIONAL MALAYSIAN NASI TUMPANG RECIPE

Introduction

Nasi Tumpang is a unique traditional rice dish originating from the state of Kelantan, Malaysia. Unlike ordinary rice meals, Nasi Tumpang is carefully layered with rice and several types of side dishes inside a cone-shaped banana leaf wrapper. Traditionally, it was prepared as a convenient packed meal for farmers, fishermen, traders, and travelers because it stays fresh for several hours without refrigeration.

A classic Nasi Tumpang usually consists of steamed rice layered with fish floss (serunding ikan), fish curry (gulai ikan), egg omelet or scrambled egg, and sometimes shrimp floss or meat floss. Once wrapped tightly in banana leaves, the flavors blend beautifully, producing a rich, aromatic, and satisfying meal.

Preparation Time: 45 minutes
Cooking Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 4–6 servings

Ingredients

For the Rice

4 cups jasmine rice
5 cups water
1 teaspoon salt

For the Fish Curry

500 g mackerel or tuna
2 tablespoons cooking oil
5 shallots
3 cloves garlic
2 cm fresh ginger
2 cm galangal
2 stalks lemongrass (bruised)
2 tablespoons chili paste
1 teaspoon turmeric powder
200 ml thick coconut milk
200 ml water
1 teaspoon tamarind paste
Salt to taste
Sugar to taste

For the Fish Floss (Serunding Ikan)

300 g cooked fish (deboned)
1 cup grated coconut
4 shallots
2 cloves garlic
1 teaspoon coriander powder
½ teaspoon cumin powder
1 tablespoon chili paste
Salt to taste
Palm sugar to taste

Egg Layer

4 eggs
¼ teaspoon salt
¼ teaspoon white pepper

Cook into a thin omelet and slice into strips.

Wrapping

Fresh banana leaves
Kitchen string or bamboo strips

Instructions

Step 1: Cook the Rice

Wash the rice thoroughly until the water runs clear.

Cook the rice with water and salt until fluffy.

Allow it to cool slightly before assembling.

Step 2: Prepare the Fish Curry

Blend shallots, garlic, ginger, and galangal into a smooth paste.

Heat oil in a pot.

Sauté the spice paste until fragrant and the oil begins to separate.

Add chili paste and turmeric powder.

Cook for another 3–5 minutes.

Add lemongrass.

Pour in water and coconut milk.

Bring to a gentle simmer.

Add the fish.

Cook for about 15 minutes until the fish is tender.

Season with tamarind paste, salt, and sugar.

Allow the curry to cool before using.

Step 3: Prepare the Fish Floss

Steam or boil the fish until fully cooked.

Remove all bones carefully.

Flake the fish into fine pieces.

Toast the grated coconut until golden brown.

Blend shallots and garlic.

Sauté until fragrant.

Add chili paste, coriander, cumin, toasted coconut, and fish.

Cook over low heat while stirring continuously until dry and fluffy.

Season with salt and palm sugar.

Step 4: Prepare the Egg Layer

Beat the eggs with salt and pepper.

Cook into a thin omelet over low heat.

Slice into thin strips.

Step 5: Prepare the Banana Leaves

Wash the banana leaves.

Briefly pass them over low heat or blanch them in hot water for a few seconds to soften them.

Wipe dry.

Cut into rectangular pieces suitable for wrapping.

Step 6: Assemble the Nasi Tumpang

Lay a banana leaf flat.

Shape it into a cone.

Begin layering in this order:

A spoonful of rice
Fish floss
Rice
Fish curry
Rice
Egg strips
Final layer of rice

Press each layer gently to remove air pockets.

Fold the banana leaf tightly around the filling.

Secure with kitchen string or bamboo strips.

Step 7: Steam the Wrapped Rice

Steam the completed Nasi Tumpang for 10–15 minutes.

This allows the flavors to combine while releasing the aroma of the banana leaf.

Serve warm.

Serving Suggestions

Nasi Tumpang is delicious on its own, but it can also be served with:

Fresh cucumber slices
Sambal Belacan
Pickled vegetables
Fried anchovies
Traditional fish crackers
Hot tea or black coffee

Chef's Tips

Fresh banana leaves provide the best aroma.
Allow the curry to cool before assembling to prevent the rice from becoming soggy.
Remove every fish bone carefully.
The fish floss should be dry to improve shelf life.
Press each layer gently for a compact and attractive cross-section.
Steam briefly before serving to enhance the fragrance.
Traditionally, Nasi Tumpang tastes even better after resting for a short time because the flavors blend together.

Storage

Store wrapped Nasi Tumpang in an airtight container in the refrigerator for up to 2 days.

Reheat by steaming for 10–15 minutes before serving.

Not recommended for freezing, as the texture of the rice and banana leaves may deteriorate.

Nutritional Information (Approximate Per Serving)

Calories: 520 kcal
Carbohydrates: 56 g
Protein: 24 g
Fat: 20 g
Fiber: 4 g
Sodium: 480 mg

Interesting Facts

Nasi Tumpang is a culinary heritage of Kelantan and has been enjoyed for generations.
Traditionally, it was packed in cone-shaped banana leaves for easy transport to farms, rivers, and marketplaces.
The banana leaf wrapper naturally perfumes the rice during steaming.
Every family has its own combination of fillings, with some including beef floss, shrimp floss, or spicy sambal.
Today, Nasi Tumpang remains one of Malaysia's most distinctive traditional rice dishes and is especially popular during cultural festivals and local food fairs.

TRADITIONAL MALAYSIAN NASI ULAM RECIPE (HERBED RICE)

Introduction

Nasi Ulam is one of Malaysia's most treasured traditional dishes. It is a fragrant herb rice prepared by mixing freshly cooked rice with a variety of finely sliced local herbs, aromatic spices, toasted grated coconut (kerisik), and other flavorful ingredients. Every region and family has its own unique version, making Nasi Ulam a dish rich in cultural heritage.

The combination of fresh herbs provides a refreshing aroma, while toasted coconut and spices add a rich, nutty flavor. Nasi Ulam is commonly served for lunch and is often accompanied by fried fish, salted egg, grilled chicken, sambal, or traditional crackers.

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Servings: 4–6 people

Ingredients

For the Rice

4 cups cooked jasmine rice (cooled to room temperature)
1 tablespoon cooking oil
½ teaspoon salt

Fresh Herbs (Finely Sliced)

10 kaffir lime leaves
10 Vietnamese coriander leaves (Daun Kesum)
1 handful wild betel leaves (Daun Kaduk)
1 handful pennywort (Pegaga)
5 turmeric leaves
5 torch ginger petals (Bunga Kantan)
2 stalks lemongrass (white part only)
3 sprigs fresh mint leaves
3 sprigs basil leaves
5 long beans (thinly sliced)

Note: You may adjust the herbs based on availability.

Toasted Coconut Mixture

1 cup freshly grated coconut
1 teaspoon salt
½ teaspoon sugar

Aromatic Ingredients

5 shallots (thinly sliced)
2 cloves garlic (minced)
2 tablespoons dried shrimp (optional)
2 tablespoons toasted grated coconut (kerisik)

Optional Garnishes

Fried anchovies
Salted egg
Fried fish
Grilled chicken
Sambal Belacan
Cucumber slices
Fried peanuts

Instructions

Step 1: Prepare the Rice

Cook the jasmine rice until fluffy. Spread the rice on a tray and allow it to cool completely. Cooling the rice prevents it from becoming mushy when mixed with the herbs.

Step 2: Toast the Coconut

Dry roast the grated coconut over medium heat. Stir continuously until it turns golden brown and fragrant.

Allow it to cool before mixing with salt and sugar.

Step 3: Prepare the Herbs

Wash all herbs thoroughly.

Pat dry using kitchen towels.

Using a very sharp knife, slice every herb into extremely thin strips. Fine slicing helps release the natural aroma and ensures every bite contains a balanced flavor.

Step 4: Prepare the Aromatics

Heat a small pan with cooking oil.

Lightly fry the sliced shallots until fragrant.

Add garlic and dried shrimp.

Cook for another 2–3 minutes.

Allow the mixture to cool slightly.

Step 5: Mix Everything Together

Place the cooled rice into a large mixing bowl.

Add:

Toasted coconut
Kerisik
Fried shallot mixture
All sliced herbs
Salt

Using clean hands or a rice paddle, gently fold everything together until evenly mixed.

Avoid pressing the rice to maintain its fluffy texture.

Step 6: Taste and Adjust

Taste the Nasi Ulam.

Adjust with additional salt if needed.

Some families also add a squeeze of fresh lime juice for extra freshness.

Serving Suggestions

Serve immediately with:

Fried fish
Grilled chicken
Sambal Belacan
Salted egg
Fresh cucumber
Fried anchovies
Crackers

A glass of iced lemongrass tea or fresh coconut water pairs wonderfully with this dish.

Chef's Tips

Use day-old rice for the best texture.
Slice herbs as thinly as possible.
Never mix herbs into hot rice because the heat will wilt them and reduce their fragrance.
Fresh herbs produce a much better flavor than dried herbs.
Toast the coconut slowly to prevent burning.
Mix gently to avoid breaking the rice grains.
Serve immediately for the freshest taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 24 hours.

For the best flavor and aroma, consume on the same day.

Do not freeze, as the herbs will lose their freshness and texture after thawing.

Nutritional Information (Approximate Per Serving)

Calories: 320 kcal
Carbohydrates: 48 g
Protein: 6 g
Fat: 11 g
Fiber: 4 g
Sodium: 320 mg

Interesting Facts

Nasi Ulam has been enjoyed in Malaysia for centuries and is especially popular in the northern states and among Malay communities.
The dish showcases Malaysia's rich biodiversity through its use of local herbs.
Traditionally, more than ten different herbs are used, each contributing its own unique aroma and nutritional value.
Every family has its own special recipe, making Nasi Ulam a cherished part of Malaysia's culinary heritage.

05 Jun

TRADITIONAL MALAYSIAN NASI KUNYIT RECIPE

Introduction

Nasi Kunyit, also known as Turmeric Glutinous Rice, is one of the most cherished traditional dishes in Malaysia. It is especially popular in the east coast states of Kelantan and Terengganu, although it is enjoyed throughout the country. The dish is commonly served during festive celebrations, weddings, thanksgiving gatherings, baby celebrations, and other special occasions.

The name "Nasi Kunyit" comes from the Malay word "kunyit," which means turmeric. Turmeric gives the rice its beautiful golden-yellow color and distinctive earthy aroma. The rice is traditionally prepared using glutinous rice steamed with coconut milk and turmeric, then served with rich chicken curry or beef rendang. The combination of creamy rice, fragrant spices, and flavorful curry creates a luxurious and satisfying meal.

Nasi Kunyit is often considered a symbol of celebration and gratitude in Malay culture. Its bright golden appearance represents prosperity, happiness, and abundance.

Ingredients for Nasi Kunyit

Serves 6 People

4 cups glutinous rice (sticky rice)
2 cups thick coconut milk
2 cups water
2 tablespoons turmeric powder
1 tablespoon fresh turmeric juice (optional)
2 pandan leaves, tied into knots
1 teaspoon salt
1 tablespoon sugar

Ingredients for Chicken Curry

Main Ingredients

1 kilogram chicken, cut into serving pieces
3 potatoes, peeled and quartered
2 cups coconut milk
2 cups water
3 tablespoons cooking oil
Salt to taste
Sugar to taste

Blended Spice Paste

8 shallots
4 cloves garlic
2 inches ginger
2 inches fresh turmeric
1-inch galangal
2 stalks lemongrass
10 dried chilies, soaked

Whole Spices

1 cinnamon stick
3 cardamom pods
4 cloves
2 star anise

Optional Garnishes

Fried shallots
Sliced red chilies
Fresh coriander leaves
Hard-boiled eggs
Cucumber slices

Preparing the Glutinous Rice

The first step in preparing authentic Nasi Kunyit is selecting high-quality glutinous rice. Glutinous rice is different from ordinary rice because it has a naturally sticky texture that absorbs flavors exceptionally well.

Begin by washing the glutinous rice thoroughly several times until the water becomes clear. This removes excess starch and impurities.

After washing, soak the rice in clean water for at least four hours. For the best texture, many traditional cooks soak the rice overnight.

The soaking process allows the grains to absorb moisture, ensuring that the rice cooks evenly and becomes soft without being mushy.

Once soaking is complete, drain the rice thoroughly.

Preparing the Turmeric Coconut Mixture

In a large bowl, combine the coconut milk, water, turmeric powder, fresh turmeric juice (if using), salt, and sugar.

Mix thoroughly until the turmeric is fully dissolved.

The coconut milk contributes richness and creaminess, while the turmeric provides its signature golden color and earthy aroma.

The resulting liquid should be bright yellow and fragrant.

First Steaming Process

Place the soaked rice into a steamer lined with muslin cloth or cheesecloth.

Add the pandan leaves among the rice.

Steam the rice over boiling water for approximately 25 to 30 minutes.

At this stage, the rice will become partially cooked while maintaining a slightly firm texture.

The steam gently cooks the rice and preserves its natural stickiness.

Infusing the Rice with Coconut and Turmeric

Transfer the partially cooked rice into a large mixing bowl.

Slowly pour the turmeric coconut mixture over the hot rice.

Mix gently using a spatula or wooden spoon to ensure every grain is evenly coated.

Allow the rice to rest for approximately 20 minutes.

During this resting period, the rice absorbs the coconut milk and turmeric mixture, resulting in a richer flavor and more vibrant color.

The grains gradually take on a beautiful golden-yellow hue.

Second Steaming Process

Return the rice to the steamer.

Steam for another 25 to 30 minutes until fully cooked.

During this final steaming stage, the rice becomes soft, sticky, fragrant, and infused with the flavors of coconut milk and turmeric.

When finished, fluff the rice gently with a fork.

The completed Nasi Kunyit should have a glossy appearance, rich golden color, and delicate aroma from the pandan leaves and turmeric.

The texture should be soft and sticky but not overly wet.

Preparing the Spice Paste for Chicken Curry

While the rice is steaming, prepare the curry.

Place the shallots, garlic, ginger, turmeric, galangal, lemongrass, and soaked dried chilies into a blender.

Blend until a smooth paste forms.

This aromatic paste serves as the flavor foundation of the curry.

The combination of fresh herbs and spices creates depth, warmth, and complexity.

Preparing the Chicken Curry

Heat cooking oil in a large pot over medium heat.

Add the cinnamon stick, cardamom pods, cloves, and star anise.

Cook briefly until the spices release their fragrance.

Add the blended spice paste and sauté slowly.

Continue stirring for approximately 10 to 15 minutes until the paste darkens slightly and oil begins separating from the mixture.

This process develops the curry's rich flavor and eliminates any raw taste from the spices.

Once the paste is fully cooked, add the chicken pieces.

Stir thoroughly so every piece is coated with the aromatic spices.

Cook for approximately five minutes until the chicken begins to change color.

Add water and bring the mixture to a gentle simmer.

Allow the chicken to cook for approximately 20 minutes.

Add the potatoes and continue cooking until tender.

Slowly pour in the coconut milk while stirring continuously.

Reduce the heat and simmer gently.

Season with salt and sugar according to taste.

Continue cooking until the curry becomes thick, creamy, and aromatic.

The finished curry should have a rich golden-orange color and a silky consistency.

The chicken should be tender and infused with the flavors of coconut milk and spices.

Preparing Fried Shallots

Fried shallots are a traditional garnish that adds extra flavor and texture.

Thinly slice several shallots.

Heat oil in a small pan and fry until golden brown.

Remove immediately and drain on paper towels.

As they cool, the shallots become wonderfully crispy.

Their sweet and savory flavor enhances the richness of the rice.

Assembling the Nasi Kunyit

To serve, place a generous mound of Nasi Kunyit in the center of a serving plate.

Ladle a portion of chicken curry beside the rice.

Arrange the potatoes neatly alongside the chicken.

Garnish with fried shallots, sliced red chilies, and fresh coriander leaves.

If desired, add hard-boiled eggs and cucumber slices for additional color and texture.

The vibrant golden rice paired with the rich curry creates a stunning presentation suitable for both everyday meals and special celebrations.

Serving and Enjoying Nasi Kunyit

Nasi Kunyit is best enjoyed warm, immediately after serving.

The creamy coconut-infused sticky rice pairs beautifully with the rich and aromatic chicken curry. The subtle earthiness of turmeric complements the warm spices in the curry, while the fried shallots provide a delightful crunch.

Every bite offers layers of flavor and texture, from the soft sticky rice to the tender chicken and velvety curry sauce.

This beloved Malaysian dish remains a symbol of hospitality, celebration, and tradition. Whether served during festive occasions, family gatherings, or special milestones, Nasi Kunyit continues to hold a special place in Malaysian culinary heritage and is cherished by generations for its comforting flavors and cultural significance.

02 Jun

TRADITIONAL MALAYSIAN NASI BERLAUK RECIPE

Introduction

Nasi Berlauk is one of the most popular traditional breakfast dishes found in the east coast states of Malaysia, especially in Kelantan and Terengganu. The name "Nasi Berlauk" literally means "Rice with Side Dishes." Unlike many rice dishes that focus on a single main accompaniment, Nasi Berlauk is known for offering a variety of flavorful side dishes served together with steamed white rice.

Traditionally, Nasi Berlauk consists of fragrant white rice accompanied by rich curries, fried meats, fish dishes, vegetables, sambal, and hard-boiled eggs. It is commonly sold at roadside stalls, traditional markets, and village eateries where customers can choose from a wide selection of lauk (side dishes). The dish reflects the rich culinary traditions of the Malay community, where a simple plate of rice is transformed into a satisfying feast through the addition of multiple flavorful accompaniments.

A complete Nasi Berlauk meal often includes white rice, chicken curry, fried fish, sambal, vegetables, and boiled eggs. This recipe focuses on preparing a traditional version featuring rice, chicken curry, sambal, and accompanying side dishes.

Ingredients for Steamed Rice

Serves 6 People

3 cups jasmine rice
4 cups water
1 pandan leaf, tied into a knot
1 teaspoon salt

Ingredients for Chicken Curry

Main Ingredients

1 kilogram chicken, cut into serving pieces
2 cups coconut milk
2 cups water
3 potatoes, quartered
2 tablespoons cooking oil
Salt to taste
Sugar to taste

Blended Spice Paste

8 shallots
4 cloves garlic
1-inch ginger
1-inch galangal
2 stalks lemongrass
10 dried chilies, soaked

Whole Spices

1 cinnamon stick
3 cardamom pods
4 cloves
2 star anise

Ingredients for Sambal

Blended Ingredients

15 dried red chilies
5 shallots
3 cloves garlic

Additional Ingredients

2 tablespoons tamarind juice
2 tablespoons palm sugar
Salt to taste
3 tablespoons cooking oil
½ cup water

Ingredients for Fried Fish

4 medium-sized mackerel or sardines
1 teaspoon turmeric powder
1 teaspoon salt
Cooking oil for frying

Ingredients for Vegetable Side Dish

200 grams long beans
1 carrot
1 onion
2 cloves garlic
1 tablespoon cooking oil
Salt to taste

Ingredients for Hard-Boiled Eggs

6 eggs
Water for boiling

Preparing the Rice

The foundation of a good Nasi Berlauk begins with perfectly cooked rice. Start by washing the rice several times until the water becomes clear. This removes excess starch and helps produce fluffy grains after cooking.

Transfer the rice into a rice cooker or cooking pot. Add water, salt, and the pandan leaf. The pandan leaf enhances the aroma of the rice and gives it a subtle fragrance commonly associated with traditional Malay cooking.

Cook the rice until tender and fluffy. Once fully cooked, allow it to rest for approximately 10 minutes before fluffing with a fork or rice paddle. Properly cooked rice should be soft, separate, and light without being mushy.

Preparing the Chicken Curry

The chicken curry is often the highlight of Nasi Berlauk and contributes much of the dish's rich flavor.

Begin by blending the shallots, garlic, ginger, galangal, lemongrass, and soaked dried chilies into a smooth paste.

Heat cooking oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and star anise. Fry briefly until fragrant.

Add the blended spice paste and sauté slowly for approximately 10 to 15 minutes. Stir continuously to prevent burning. This process is crucial because properly cooked spices create a deeper and richer flavor profile.

Once the spice paste becomes aromatic and oil begins separating from the mixture, add the chicken pieces. Stir thoroughly to coat every piece of chicken with the spices.

Cook for several minutes until the chicken begins to change color.

Add water and bring the mixture to a gentle simmer. Allow the chicken to cook for approximately 20 minutes.

Next, add the potatoes and continue cooking until they become tender.

Slowly pour in the coconut milk while stirring continuously. Reduce the heat and allow the curry to simmer gently. Avoid vigorous boiling as it may cause the coconut milk to separate.

Season with salt and a small amount of sugar.

Continue simmering until the curry thickens slightly and develops a rich golden color. The finished curry should be creamy, aromatic, and packed with layers of spice and coconut flavor.

Preparing the Sambal

Sambal provides an essential spicy element that balances the richness of the curry.

Begin by soaking or boiling the dried chilies until softened.

Blend the chilies, shallots, and garlic until smooth.

Heat oil in a frying pan and add the blended mixture.

Cook slowly while stirring frequently until the oil begins to separate from the chili paste. This stage may take approximately 15 minutes.

Add tamarind juice, palm sugar, salt, and water.

Continue simmering over low heat for another 15 to 20 minutes.

The sambal should gradually thicken and develop a glossy appearance.

A well-prepared sambal should offer a balanced combination of sweetness, heat, tanginess, and savory depth.

Preparing the Fried Fish

Clean the fish thoroughly and pat dry using paper towels.

Rub the fish evenly with turmeric powder and salt. Allow it to marinate for approximately 15 minutes.

Heat oil in a frying pan over medium-high heat.

Carefully place the fish into the hot oil and fry until golden brown and crispy on both sides.

This usually takes approximately 5 to 7 minutes per side depending on the size of the fish.

Remove and drain on paper towels.

The finished fish should have crispy skin while remaining moist and tender inside.

Preparing the Vegetable Side Dish

Wash and prepare all vegetables.

Slice the long beans into short sections and cut the carrot into thin strips.

Finely slice the onion and garlic.

Heat oil in a wok or frying pan.

Sauté the onion and garlic until fragrant.

Add the carrots and long beans.

Stir-fry over high heat for several minutes until the vegetables become slightly tender but still retain some crunch.

Season lightly with salt.

The vegetables provide freshness and balance to the richer components of the meal.

Preparing the Hard-Boiled Eggs

Place the eggs into a saucepan and cover completely with water.

Bring to a boil and cook for approximately 10 to 12 minutes.

Transfer immediately into cold water to stop the cooking process.

Peel the eggs and cut them in half before serving.

The creamy yolks pair wonderfully with both the curry and sambal.

Assembling the Nasi Berlauk

To assemble the dish, place a generous serving of warm rice onto a large plate.

Ladle a portion of chicken curry over one side of the rice.

Arrange the fried fish, vegetable side dish, and halved boiled egg neatly around the plate.

Add a spoonful of sambal alongside the rice.

For a more authentic presentation, serve the meal on a banana leaf-lined plate, which enhances both the aroma and traditional appearance.

The combination of white rice, creamy curry, spicy sambal, crispy fish, fresh vegetables, and eggs creates a colorful and appetizing presentation.

Serving and Enjoying Nasi Berlauk

Nasi Berlauk is best enjoyed while warm. The rice absorbs the rich curry gravy, while the sambal adds heat and complexity. The fried fish contributes a crispy texture, and the vegetables provide freshness and balance.

Every bite showcases the essence of traditional Malay home cooking—simple ingredients transformed into a comforting and satisfying meal through careful preparation and the use of aromatic spices.

Today, Nasi Berlauk remains a beloved breakfast dish throughout Kelantan and Terengganu, and it continues to be enjoyed by Malaysians of all ages. Its versatility, affordability, and rich flavors have secured its place as one of the country's most cherished traditional foods.