The nasi kebuli recipe, as you know, is a traditional rice dish recipe found in the town of Kuala Lipis, Pahang.
Well, since the cooks and chefs out there clamor for it, I’m putting here the recipe, though it may not turn out nice for some (I hope not) if the conditions or local do's and don’ts are not followed.
As mentioned in the web-page on Nasi Kebuli, when cooking this traditional Malay rice dish, you must be properly attired or dressed. Make sure you do. Don’t wear your smelly shirt, for one.
And when cooking this rice dish, act as if you are a top chef (pretend if you must), and feel like one.
The ingredients will feel for you, too, and hey, they like to be part of a top undertaking. They will ensure that your cooking will turn out good. (But don’t take my word for this, you know yourself better!)
Anyway, here’s the nasi kebuli recipe that I got from a makcik (aunty) from Kuala Lipis, when I tried the nasi kebuli dish at her foodstall.
(But alas, only later I realised that perhaps you have to reduce the ingredients proportionately. 3 kg of rice is probably for more than 30 people at a foodstall?)
3 kg basmuthi rice (washed and cleaned) (basmuthi rice is preferred to maintain its "dryness")
400 gm ginger - }
200 gm onions - }sliced into thin pieces
400 gm garlic - }
200 ml cooking oil
1 tablespoon thick salty soy sauce
Cashew nuts, raisins, cloves and spring onions
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
Sometimes, the chicken or beef is boiled and cooked first and then added with the cashew nuts, etc. into the rice mixture when cooking.
Well, I better let you try the recipe and see whether it is to your taste.
If it didn’t turn out right, check - did you follow the part about wearing clean apparels when cooking it? Or pretending you’re a great chef?
Anyway, you can still eat whatever mixture it turns out to be. Just tell your friend (or whoever) that it’s your own nasi kebuli recipe, and it tastes better than the original... a little fibbing helps the world, really!
Well, I leave you with your unique Nasi Kebuli, and as always,
*** SELAMAT DATANG***