TURMERIC GLUTINOUS RICE WITH CHICKEN CURRY / PULUT KUNING DAN KARI AYAM KERISIK

 

Some called it Pulut Kuning, some called it Nasi Kunyit, what ever the name given both are the same dish made of glutinous rice cooked with tumeric. This dish is known to the Malay and Chinese Peranakan and always associated with special auspicious functions like thanksgiving - kenduri kesyukuran and for the Nyoya, Nasi Kunyit will be packed to be together with hard boiled eggs and Ang Ko Kuih as baby's first month celebrations. Interesting each has it's own way of celebration and Nasi Kunyit aka Pulut Kuning is a dish that transcends two cultures in Malaysia. You can only get Nasi Kunyit/Pulut Kuning during such occasion. If you are lucky enough you can get it from the food stalls, but hardly get it, so if you crave for the Nasi Kunyit then the best way is D.I.Y ha...ha... anyway it's not difficult to do. Serve well with curry or rendang.

For The Nasi Kunyit.

500g glutinous rice / 500 g beras pulut

1 1/2 tbsp turmeric powder / 1 1/2 sdb serbuk kunyit

2 pieces dried tamarind skin / 2 keping asam keping

2 cups coconut cream / 2 cawan santan

1 tsp salt / 1 sdt garam

2 pandan leaves, knotted / 2 helai daun pandan diikat

1. Mix glutinous rice and turmeric powder in water just over the level of rice. Soaked overnight, drained
2. Place rice and pandan leaves in a tray or casserole dish, and into a steamer.
3. Steam over high heat for about 20 minutes, or till it is almost cooked. Remove from steamer.
4. Add salt into coconut milk, stir in to the rice and mix well.
5. Continue to steam for another 10 minutes or so

For The Chicken Curry

1 Whole chicken cut 16 / 1 ekor ayam potong 16
6 Potatoes (peeled and cut into wedges)/6 biji kentang belah empat
1 cup thick coconut milk / 1 cawan santan pekat
3 cup chicken stock / 3 cawan stok ayam
3 fresh tomoato cut into 4 / 4 biji tomato buah belah 4
2 green cili halved / 2 biji cili hijau belah dua
2 sprig Curry Leaves / 2 tangkai daun kari
1 screw pine leave / 1 helai daun pandan
3 Star arise / 3 kuntum bunga lawang
5 cardamon / 5 biji buah pelaga
1 cinnamon stick / 1 batang kulit kayu manis
1 dried tamrind skin / 1 keping asam keping
3/4  cup Oil / 3/4 cawan minyak
1 onion slice thinly / 1 biji bawang besar hiris halus
1/2 cup kerisik / 1/2 cawan kerisik

* Kerisik is grated, toasted, ground coconut paste. It can be made at home or bought ready made. It is used in dishes such as Laksa and Beef Rendang

SPICE PASTE (GROUND):

4 packet meat curry powder / 4 paket serbuk kari daging - I used Baba's
3 cloves Garlic / 3 ulas bawang putih
2 onion / 2 biji bawang besar
2" ginger / 2 " halia

Plan all and mix with curry powder to form paste. / Blend semua dan campur dengan rempah kari.

PREPARATION

Heat up your wok, pour in oil, sauté slice onion, cinnamon stick, star anise, cardamon, screwpine leave and curry leaves fry over low heat, add in spice paste and stir-fry until fragrant./ Panaskan minyak dan tumis bawang besar yang di hiris bersama bunga lawang, kayu manis, buah pelaga, daun kari dan daun pandan sehingga garing dan naik baunya. Masukkan rempah kari dan goreng sehingga naik minyak. 

Add chicken and potatoes and fry well. Add in stock, cover the pot, braise over low heat until chicken and potatoes are cooked well./ Masukkan ayam dan kentang. kacau rata. Masukkan stok, tutup periuk dan reneh sehingga ayam dan kentang empuk.

Add the thick coconut milk, salt and sugar. Continue to simmer in low heat for 20-30 minutes or until the chicken becomes tender. Add in tamarind skin  and kerisik and sim for another 5 minutes./ Masukkan santan pekat, garam dan gula secukup rasa masak lagi 20 - 30 minit. Masukkan asam keping dan kerisik dan terus reneh sehingga kari naik minyak dan ayam dan kentang betul-betul masak.

Add in tomato and green chilies. Remove and serve with Nasi Kunyit./ Sebelum padamkan api masukkan tomato dan cili hijau. Biar di atas api selama lima minit lagi dan padamkan api. Sedia dihidang.

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Pulut Kuning aka Nasi Kunyit lawannya ialah rendang ayam/daging atau kari ayam/daging. Saya buat ni masa cuti sekolah baru-baru ini. Permintaan anak saya Myra, kebetulan rakan-rakan sekolahnya bermalam di rumah jadi saya ambil kesempatan ini untuk buat pulut kuning ni. Dah lama dia minta, tapi saya tunggu biar ramai baru sedap masak, kalau tak takut membazir. Itu memang dah jadi resmi saya, saya suka masak kalau di rumah ada ramai orang. Oleh itu kalau nak menu special saya akan tunggu dua anak saya yang di Universiti pulang, baru saya akan rancak memasak.

Pulut Kuning, Kari Ayam memang menjadi kegemaran semua. Memasak pulut kuning ni pun ada banyak caranya, ada yang ditanak dan ada yang dikukus. Saya lebih suka mengukus pulut itu begitu aje, dan apabila pulut masak digaulkan dengan santan dan kukus kembali beberapa minit. Cara yang sama juga kalau saya buat Nasi Dagang. Kalau membuat pulut kuning dengan kari ayam atau rendang ayam, lauknya biarlah lebih. Sajian seperti ini lebih mendorong untuk meratah. Kita tak perlu tunggu kenduri untuk makan Pulut Kuning ni, kalau tekak dah terasa nak kenalah buat, nak beli pun payah nak cari. SELAMAT MENJAMU SELERA.

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