Malaysian
recipes


Travel to
Malaysia


Malaysian
recipes


Indonesian
recipes

Nasi
recipes


Curry
recipes
 

Nasi minyak
(flavored ghee rice)

  

Ayam opor
(chicken in coconut gravy)
 
  • 300 GRAM LONG GRAIN RICE
  • 3 TBSP GHEE
  • 10 CLOVES
  • 10 CARDAMOM PODS
  • 2 ONIONS, chopped
  • PIECE OF GINGERROOT, grated
  • 200 GRAM EVAPORATED MILK
  • 200 GRAM GREEN PEAS
  • 50 GRAM CASHEW NUTS
  • 1 TSP TURMERIC POWDER
    •
 
  • 1 KG CHICKEN LEGS
  • 1 CAN COCONUT MILK
  • 1 TBSP ANIS SEED
  • 1 ONION, chopped
  • 1 TSP CORIANDER POWDER
  • PIECE OF GINGERROOT, grated
  • PIECE OF LEMON GRASS, chopped
  • 2 LEMON LEAVES
  • 1 TBSP SUGAR
  • 2 CLOVES GARLIC, mashed
    •

Fry half of the onion, the cloves, the cardamom and the ginger three minutes in the ghee. Add the rice and the turmeric powder and fry three Minutes. Add the evaporated milk and 500 gram water and simmer 20 minutes. Cook the peas to taste in the meantime and fry the cashew nuts and the remaining onion in a separate pan. Put the yellow rice in a bowl and arrange the peas, the cashew nuts and the fried onion on top.

Put the coconut milk together with the anis seed, onion, sugar, coriander powder, lemon grass, lemon leaves, garlic and ginger root and bring to the boil. Add the chicken and simmer for 15 minutes. Take the chicken out and reduce the coconut gravy on high heat to a nice consistency. Take the lemon leaves out and discard. Pour the coconut gravy on the chicken.