Nasi Beringin, a fragrant rice dish steeped in history, is a treasured gem of Johor, Malaysia. Its journey transcends mere sustenance; it’s a culinary link to the royal courts of the late 1890s. Nasi Beringin or also known as lemongrass rice is a traditional juadah of the people of Johor. The name banyan is taken from the banyan tree. Around the 80s, in Muar, a shop was built downstairs banyan tree and that’s where banyan rice got the name jolokan.
A Sultan’s Delight
Legend has it that Nasi Beringin was once reserved for Johor royalty. This dish, known for its aromatic allure, would grace the tables whenever guests were invited to dine in the palace. The meticulous preparation and use of fragrant ingredients likely contributed to its prestigious status.
Today, Nasi Beringin is not exclusive to royalty. While some restaurants claim to possess authentic recipes passed down through generations, variations certainly exist. Food enthusiasts can embark on a delicious journey to discover their favorite rendition of this historical dish.
Aromatic Accompaniments
While the exact recipe remains somewhat elusive, some details are known. Fragrant basmati or Faiza Mogul rice forms the base. This is then infused with a symphony of spices, including pandan leaves, lemongrass, and possibly rosewater. The use of ghee or a combination of vegetable and ghee oil adds a touch of richness. Nasi Beringin is traditionally enjoyed alongside a selection of curries, often featuring chicken or rendang. Acar (pickled vegetables) and sambal (spicy condiment) add a delightful contrast of textures and flavors. Hard-boiled eggs might also be included to complete the meal.
For those seeking a unique and flavorful Malaysian experience, Nasi Beringin is a must-try. It’s a dish that promises to tantalize the taste buds and transport you on a historical adventure, one savory bite at a time.
Article by Mika Natalia
