Today, I crave Nasi Kunyit. I browsed a handful of recipes. The different amounts of coconut milk added to glutinous rice range from 1/2 c (110ml) to 2 c of hot coconut milk. In my previous Nasi Kunyit, I used 300 ml of coconut milk. I decided to reduce 100 ml of coconut milk to see for myself what it would turn out to be—dry or perfect. It’s typically served with curry, but today, I am adding tom yum okra. In addition to it, I am trying out using dried shrimp, cinnamon sticks, pandan leaves, and fried shallots in Nasi Kunyit. I forgot to get assam gelugor (dried tamarind fruit slices); luckily, I got some lime from my sister.

Google: “Nasi is rice, kunyit is turmeric. Nasi kunyit is glutinous rice cooked in coconut milk and turmeric. It’s a traditional dish of Malay and Peranakan origins that is often served during celebration and auspicious events. Common in my hometown for celebrating 1 month old baby. Normally served with red eggs and chicken curry. Also, it’s a traditional Indonesian celebration and auspicious events especially in Java and a popular cuisine.”

“Okra, also known as lady’s fingers, is a flowering plant from East Africa. It is grown in warm regions worldwide for its edible green seed pods and is used in various cuisines. Okra has antioxidants called polyphenols, as well as vitamins A and C. It contains a protein called lectin that may help inhibit cancer cell growth. Additionally, okra is rich in magnesium, folate, fiber, and vitamins C, K1, and A. It may promote a healthy pregnancy, support heart health, regulate blood sugar, and potentially have anticancer effects. The polyphenols in okra may also reduce the risk of heart disease and stroke.”

Well, my courageous attitude to try out using additional ingredients certainly paid off. Thank you, God for helping me to explore all the ingredients you had provided. My meal is flavourful, crispy, crunchy, healthy and delicious. Let’s cook!!!

Ingredients

Nasi Kunyit Ingredients

500 g glutinous rice
2 cinnamon sticks
2 pandan leaves, knotted
2-4 Tbs dried shrimp
1 Tbs lime juice
4-6 lime slices
1 Tbs turmeric powder
1 1/2 tsp salt
20 white peppercorns
8-10 cloves
200 ml coconut milk
5-7 Tbs water
oil to brush container
water, to soak

Tom yum okra

350 g okra, trimmed and cut bite size pieces
4 Tbs tom yum sauce
1 Tbs minced garlic
1 Tsp sugar
salt
pepper
oil

Method

Nasi kunyit- to do one day in advance

Wash and rinse glutinous rice over cold water until water turns clear. Transfer glutinous rice to a big bowl. Add turmeric powder, lime juice, lime slices, and add enough water to cover all the rice. Cover with a cling wrap and allow it to soak at least 6 hours, preferably overnight in the fridge.

The next day

Soak dried shrimp in hot water for about 15-20 minutes to soften them and remove excess salt. Meantime, on a dry pan, roast white peppercorns, cloves, and cinnamon sticks until fragrant, about 1-2 minutes, and set aside. When time is up, drain the shrimp and pat dry with a paper towel. Pan-fry the dried shrimp for about 1 minute to enhance the flavour. You don’t have to pan-fry.

Now prepare the wok, add about 3 inches of water at the bottom with the steamer stand. Bring water to a boil. Drain glutinous rice and discard the lime slices. Brush oil lightly on the steaming metal container. Spoon glutinous rice with wet spoon (dip spoon into 5-7 Tbs water) into the container. Add salt, the pan fry dry dried shrimp, and roasted spices. Gives a couple of stirs to spread the spices all over the glutinous rice. Now add in pandan leaves.

Pour in 140 ml coconut milk, reserving the remaining 60 ml for later. Put the metal container into the steamer, cover and steam for about 25-30 minutes. Note: stir at an interval every 10 minutes, throughout cooking time.

Tom yum okra

While glutinous rice is cooking. Cook the tom yum okra. Heat 2 Tbs oil on medium heat. Add minced garlic, and and stir, about 2-3 minutes. Add about 1 Tbs salt and 1 Tsp sugar and cook until the sugar begins to caramelise, about 5 minutes. After 5 minutes up, add some more oil about 6 Tbs, on medium heat, then add okra in, cook until bright green, about 3-4 minutes, by then it should be cook, soften a bit yet you want a tiny bit crunch. Transfer to plate and set aside. Cover with tented foil.

Taste for doneness and flavour of nasi kunyit

Remove wok cover and fluff glutinous rice with fork. Now slowly add remaining 60 ml coconut milk a bit at a time, mixing continuously to distribute evenly using wide folding motions. Once you are happy with the consistency, leave it aside to cool completely. Discard pandan leaves. If too wet, steam again for another 5-10 minutes.

Empty the freshly cooked rice into a large glass bowl, scatter some fried shallots, stir gently to mix well and spread it out with a large metal spoon. Using a wet metal spoon, spoon some glutinous rice onto plate. Then spoon some tom yum okra onto the top of glutinous rice. Enjoy with a glass of white wine!!!

Note: You can serve it with beef rendang and achar. Recipe links attached below. Be sure to rinse the rice until the water runs clear. From one of the recipes, I browsed: This will take at least 2-3 rinses. Don’t skip the step of soaking the rice as this helps the rice absorb moisture and cook evenly. It also infuses it with flavour and colour. When soaking the rice in water, make sure the water is at least 1-2 inches above the rice as the rice will expand as it soaks. I put 2 inches above the rice.

Make sure to place the rice in the fridge while it soaks. You don’t want to leave it at room temperature as there is a risk that bacteria may grow. Keep in mind that turmeric powder will stain skin and clothes so be careful handling it. I wear gloves and place cling wrap and tie to apron as well as use cloth pins to hold it steady. If don’t have a metal container for steaming; you can line the steamer with parchment paper as the sticky rice is very sticky. Just make sure there are tiny holes in the bottom so steam can escape.

From another recipe: If you prefer a stronger coconut taste, you can soak raw rice in coconut water. During the first steam, mix the rice with about 1/4 cup of coconut milk. Then, after 25 minutes, drizzle more coconut milk and steam again. 

https://helenscchin.com/2021/07/05/nasi-kunyit-udang-kering-with-tom-yum-okra/

Checkout my blog for Beef rendang, nasi kunyit, achar and salad:

https://helenscchin.com/2018/03/24/beef-rendang-nasi-kunyit-achar-and-salad

Helen’s Achar (Malaysian Nyonya mixed vegetable pickled):

https://helenscchin.com/2015/02/24/helens-achar-malaysian-nyonya-mixed-vegetables-pickled/

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