Saturday, January 2, 2016

Nasi Minyak

The year that was - what a year man and woman!!  One and only travel venture since friends forever stood-me-up, I had to box-up my own travel plans as well. Well, mum physiologically couldn’t walk and while babysitting her, she not only drove me up the wall until I filled the buckets with tears, but also left a big hole in our bank account. Just as we were trying to patch the hole, dad left to heaven in May and left the biggest hole in my heart. Certainly, no matter what, the hole can’t be patched even with all the money in the world, subsequently, with the mourning and all that, travelling was forgotten and I carried on with cooking, some events and the daily routine.    

Year 2016 as predicted by Nava K - I’ve never believed in resolutions for one simple reason - resolutions are easily broken. Having said that, I still have some idea on what I want to look forward to. Blogging? Oh-well, I'm doing away with the same standard dialogues you read over and over, perhaps clear those pending travel ventures and a fashion-beauty segment for ladies in my age group. Hopefully, keeping my fingers crossed and like every other year, this year must begin with the love for food, here is the Nasi Minyak (Nasi Kerabu & Nasi Ulam),  just a burst of sweetness and plenty of Malaysian scent and flavours.  

Happy New Year Everyone! Stay with Nava K for a blasting year filled with recipes, travel ventures, fashion-beauty and food ventures.
2 cups basmati rice - wash and drain off water
2 tbsp cashew nuts
2 tbsp black raisins
4 shallots - slice thinly
3 tbsp ghee or butter
1 tsp garlic paste
1 tsp ginger paste
1 red chilli – slice
1 green chilli – slice
1 lemongrass – smash
Spices – 2 cinnamon, 1 star anise, 3 bruised cardamom and 3 cloves
3 to 4 screwpine/pandan leaves – bundle up
1 tsp turmeric/kunyit powder
¼ tsp saffron strands – optional
2 cups carton milk
1 cup water
Salt to taste

Heat ghee and fry shallots till crispy
Remove and keep aside.
Do the same to the cashews. 
Then, quickly blister raisins in the same ghee.
Remove and keep aside.
In the same ghee/pan, saute spices, ginger paste, garlic paste, chillies and lemongrass.
Add rice, stir a couple of times and tip into the rice cooker.
Pour in milk and water and add turmeric powder, pandan leaves and salt.
Stir and cook, thereafter add saffron strands (optional) and fluff up rice.
Garnish with fried shallots, cashews and raisins.
More on lifestyle at nava-k's facebook page. 

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  1. This looks fabulous! I'll carry on with seasonal and local and sometimes the exotic thrown in for good measure.:) 2015 was good by way of travel. I got see parts of the country that I haven't been to before.
    Wish you all the best for the year ahead. I hope your mom's health improves.

  2. Great recipe and the Dish has been presented beautifully. Happy new year and have a prosperous one :)

  3. it is looking so delicious
    keep in touch

  4. it is looking so delicious
    keep in touch

  5. I am all for the simple homemade food. This fits the bill perfectly.
    Have a wonderful 2016!

  6. Looks so flavorful and delicious. Bookmarked. Wish you a very happy new year!

  7. Love the clear shot of the colourful rice, Nava! Happy 2016, babe! xoxo

  8. Happy new year dear!! Lovely dish. Simple and delicious. Love it :)

  9. Looks delicious!!
    Happy new year..

  10. I love this simple and effective dish.. i wish i cud have tried food made by you bt the distance.. damn!! ... Wishing u a happy & prosperous new year 2016 ♥

  11. Beautiful presentation Nava.. That's one simple yet aromatic dish. Love the combination of lemon grass and saffron.

  12. Simple yet elegant dish. Well done! :)

  13. it looks super yumm dear...very flavourful and aromatic....

  14. Flavorful dish has made my tummy growling at 11pm here. You blog fabulous as usual with trends. Keep rocking


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