Nasi Orang Kahwin (Wedding Rice) -

New recipes dedicated especially to those of you who are nostalgic about kampung lives and kenduris!

Nasi Orang Kahwin (Wedding Rice) - very high in fat, but oh so sedap!! Serves 4-6.

Ingredients
250 gms/1/2 lb ghee or unsalted butter
1.3 litres/7 cups water
125 ml/1/2 cup evaporated milk
Salt to taste
1 kg/2 lbs basmati rice, washed and drained

Spices for frying
1 star anise
3 cloves
3 cardamoms
1 blade mace
1 stick of cinnamon or cassia, total length 6 cm/2.5 inches, broken into pieces

Rempah
thumb-size piece of ginger, peeled
6 shallots, peeled
4 cloves garlic, peeled

Pound or grind rempah ingredients to get a paste

Heat ghee or butter in a pot, and fry spices until aromatic (if using butter, be careful not to let it burn!). Add rempah and stir well. Stir-fry until fragrant.

Stir in water, evaporated milk and season with salt to taste.

Add rice, stir and leave until liquid has been absorbed.

Reduce heat, stir well and cover and cook until rice is done.

Suggested garnishes: chopped Chinese celery, crisp fried shallots, crispy fried chicken liver pieces, chopped spring onions

Daging Masak Orang Minyak (Beef in Spicy Soy Sauce) - can also be replaced by lamb

Ingredients
125 ml/1/2 cup cooking oil
4 cloves garlic, peeled and thinly sliced
8 shallots, peeled and thinly sliced
2-4 tbsp cili boh (paste made from dried chillies and water) according to preference - I can supply recipe if required
2 sprigs curry leaves (about 16)
2 tbsp kecap pekat (dark soy sauce)
2 tbsp meat curry powder
1 tbsp tamarind pulp, mixed with 4 tbsp warm water, squeezed and strained for juice
125 ml/1/2 cup thick coconut milk
1 kg/2 lbs beef (topside or rump), thinly sliced
Salt and sugar to taste

Heat cooking oil in a deep pan. Add garlic and shallot slices and fry until fragrant, taking care not to let them burn. Stir in cili boh, curry leaves, dark soy, meat curry powder, tamarind juice and coconut milk.

Add the beef and a little water (2-3 tbsp) if gravy is too thick.

Cook until the meat is tender and gravy thickens. Season with salt and sugar to taste.

Serve garnished with fried shallot rings and chopped coriander leaves.



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