Nasi Minyak, which translates to “oily rice,” is a dish that originally hails from Indonesia, specifically from the Palembang cuisine. It is a flavourful rice dish cooked with ghee and a variety of spices, including cardamom, anise, clove, caraway, cinnamon, onion, garlic, and curry powder. The dish is influenced by Indian and Middle Eastern cuisines, evident in the use of ghee and certain spices.
Cultural Significance
In its place of origin, Nasi Minyak is a traditional celebratory dish, often served at special events and celebrations. However, its popularity has spread to neighbouring regions, including Malaysia. In Southern Thailand, Peninsular Malaysia, and Singapore, Nasi Minyak is considered a ceremonial dish and is typically served during traditional Malay wedding receptions. In the east coast of Malaysia and southern Thailand, it is a common breakfast meal.
Accompaniments
Nasi Minyak is usually served with a variety of side dishes such as malbi meat, pentol satay, ayam goreng (fried chicken), pickled cucumber, tahu goreng (fried tofu), krupuk (crackers), omelette, raisins, and sambal buah, a spicy sambal with pineapple. The combination of these side dishes with the flavourful rice creates a rich and satisfying meal.
Conclusion
Whether it’s a festive celebration or a simple breakfast, Nasi Minyak is a dish that brings joy to the table. Its rich flavours and cultural significance make it a beloved part of Malaysian cuisine.
References
- “Resep Nasi Minyak Khas Palembang oleh umiyuliana01”. Cookpad (in Indonesian). Retrieved 2018-07-17.
- “Lezatnya Nasi Minyak Senampan Tradisi Makan Bersama Warga Maskarebet – Sriwijaya Post”. Sriwijaya Post (in Indonesian). 2018-02-24. Retrieved 2018-07-17.
- “7 Jenis Nasi Popular Di Majlis Kenduri Kahwin” (in Malay). Malaysia: Vitdaily. 17 May 2019.
- “Nasi Minyak Sebuah Penganan Palembang Info Kuliner Malaya”. www.malaya.or.id (in Indonesian). Retrieved 2018-07-17.
Article curated by Suwaytha Gopal
