3 kg basmuthi rice (washed and cleaned) (basmuthi rice is preferred to maintain its "dryness")
80 gm salt 10 gm mint leaves 1 cup of water
150 gm fennel 75 gm black pepper powder 30 gm cardamom 150 gm cummin 300 gm coriander seed piece of cinnamon stick
Mix the rice with the resulting "A" mixture, and add the "B" ingredients and the soy sauce.
Then add the cooking oil and mix them until they blend nicely.
Put some water in the cooking pot up to the rice level, and put in the mixed rice.
Boil and cook the rice until it is almost dry and then put in the spring onions, ginger, garlic, raisins and cashew nuts.
Heat until the rice mixture is cooked and dry. (In the villages, the mixed rice is cooked in a kuali (wok) for easier stirring and mixing of the rice and ingredients.
Nasi Kebuli is eaten together with other traditional dishes like beef or chicken rendang, acar timun or nenas pacheri.
Patin fish (cleaned and cut into three or four pieces )
4 or 5 tablespoon of tempoyak (durian paste)
5 -10 pieces (depending on how hot you want it to be) of "chili padi" (small chillies with simmering hot taste)
3 pieces of "bunga kantan"
2-3 stalks of lemon-grass
5 pieces of "daun kesum"
3-4 cm of ginger
2 – 2 ½ cups of plain water
Salt, cooking oil and fine sugar
Warm oil in the pot. Saute the chili padi and ginger and stir them for a while.
Throw in the lemon-grass, bunga kantan and daun kesum into the pot.
Then add water into the pot. Add the tempoyak and mix them all together. Stir until they all blend nicely.
Then put in the pieces of patin fish.
When the pot is boiling, put in salt and sugar according to taste.
Boil until the fish is fully cooked.
Smell the delicious aroma and hear your hunger pangs clammering!
Serve with boiled rice
1 kg patin, cleaned and cut in three to five portions
6 pieces red chillies
5 pieces red onions
2 pieces garlic
3 pieces lemon grass
1 piece of bunga kantan, sliced
3 sprigs kesum (bot: polygonum) leaves (or substitute with mint)
4 pieces of dried tamarind slices (asam gelugor)
750 ml water
Add ingredients A and blend them until fine.
Mix the ingredients A and B in the pot. Cook for about 20 minutes under medium heat until boiled and until fragrance rises.
Put in the fish and simmer until the fish is cooked for about 10 minutes.
It also makes for a wonderful dish if taken with fine or whole-meal wheat bread, pancakes and the roti canai.
1 kg of beef, mutton or lamb / cut into small cubes
**Note: Above ingredients with asterisk to be grounded or blendered fine.
First heat up the wok and fry the grounded ingredients until fully fried.
Add the grounded chilli and the chilly powder. Stir until oily.
Add plain water and let it boil.
Put in the beef, mutton or lamb cubes that have earlier been boiled.
Add coconut milk, and the tamarind juice. Slow down the fire and mix until level.
Then add salt, brown sugar and the coconut kernels. Mix and cook until they blend nicely.
When the mutton or lamb cubes feel soft, put off the fire and they are ready to serve.
At home, the Opor can also be eaten with white or brown bread, or with the local Indian roti canai or capati, or any cooked flour.
5 – 10 pieces of (not too ripe) bananas (pisang lemak manis preferable) (**P.S.–- number of pieces according to degree of hunger pangs and longing!)5 or more pieces of prunes 5 or more pieces of red cherries
2. The sauce or gravy ingredients are blended and mixed together and then boiled in a pot. Stir them well while cooking until the sauce becomes a little thick.