This heritage food is a traditional dish of the Johor state community. The name ‘beringin’ is taken in conjunction with the ‘beringin’ tree. Around the 80s, in Muar, a stall was built under a ‘beringin’ tree and that’s where nasi beringin got its nickname. Next, nasi beringin is like nasi lemak because it uses coconut milk and is colorless and a bit similar to nasi minyak because it is fried using spices and ghee. The use of ghee, pandan leaves and white cumin awakens the aroma and adds to the deliciousness of the cold rice. The folks will serve nasi beringin with pickles, red-cooked chicken, dalca and chicken dates or meat. Usually, nasi beringin is made into a special menu during wedding feasts.
Let’s check the recipe and how to make the rice!
Ingredients
- 4 cups basmathi rice – wash, soak and drain
- 6 cups of water (depending on the type of rice)
- Salt and sugar to taste
STIR-FRY INGREDIENTS - 2 cloves of red onion – sliced
- 2 cloves of garlic – mashed
- 1 inch ginger – mashed
- 5 lemongrass stalks – tap
- 1 stick Cinnamon bark
- 2 star anise flowers
- 5 cloves
- 3 cardamom seeds
- 1/2 teaspoon cumin (ground cumin)
- 1 teaspoon of turmeric powder
- 2 pandan leaves – knot
- 1-2 tablespoons of butter
Cooking Methods
- 1. Melt the butter, add the stir-fry ingredients, stir-fry until fragrant and golden (I use an inner rice cooker).
- 2. Add the washed rice. Fry for a while with the stir-fry ingredients.
- 3. Pour enough water. Add salt and sugar to taste. Cook until boiling. Turn off the heat, transfer into the rice cooker. Press the button, cook rice as usual.
- 4. When the rice is cooked and dry, loosen the rice. Nasi beringin is ready to be served!
Good luck!
More articles related:
- Nasi Tumpang: Uniqueness From Cik Siti Wan Kembang’s Country!
- Traditional Malay Cuisine Based on Rice & Glutinous Rice (Part 1)
Article written by Nurul Humaira’ binti Hasan.
