Saturday, September 7, 2013

Corn Rice and Meatballs Curry (Nasi Minyak Jagung & Kari Bebola Daging)

Nasi Minyak Jagung (Corn Rice)
Nasi Minyak Jagung (Corn Rice)
(pix from umidishes album)

Hello once again my dear readers. I am sharing with you this time a rice dish called Corn Rice (Nasi Minyak Jagung) and a curry dish called Meatballs Curry (Kari Bebola Daging). They are both suitable for daily meals as well as for special occasions. Hope you will try the dishes. Bon apetit.

(note: It was raining when I shot the videos, so there are some background noise :D ).



4 cups Basmati rice (soak in water with 1 tbs. vinegar for half hour)
2 cups fresh corn
4 cups water
2 cups evaporated milk
1 cup butter or ghee
1/2 cup vegetable oil
1 big Bombay onion (pounded)
3 cloves garlic (pounded/grated)
3 in. ginger (pounded/grated)
1 big Bombay onion slice thinly
1 stick cinnamon
1 tsp cloves
1 tsp cardamom
1 star anise
1 stalk of coriander leaves,mint leaves,spring onions,
2 pandan leaf (bay leaf if pandan not available)

For garnishing:
1/2 cup fried onions
1/2 cup fried cashew nuts
1/2 cup raisins


1) Wash rice and drain.
2) Heat the pot and put in the butter and oil.
3) Fry onions and the spices (cinnamon,star anise,cloves and cardamom)
4) When the onions are brown,add the pounded ginger,pounded garlic and pounded onions.
5) Fry for few more minutes and then add the rice.
6) Fry the rice for few minutes and add in the water, evaporated milk,salt,corn,coriander leaves,mint leaves and spring onion.
7) Let the rice boil until it's 3/4 cooked
8) Add pandan leaf (or bay leaf alternatively) and close the pot with aluminium foil to seal the
steam from escaping.Place a heavy stone on the lid.
9) Turn the fire to very low and place a metal/tin sheet beneath the pot to prevent burning the rice.
10) Let the rice cook slowly for 20 mins.
11) After 20 mins. give the rice a stir and add in fried onions.Close the lid again and cook a further 5 mins.
12) Switch off the fire. The rice is ready to be served. Garnish it with fried onions,fried cashew nuts and raisins.


meatballs curry

In this dish I have used garam masala and poppy seed. Just for the benefit of readers that are not familiar with these ingredients I will explain what they are.


Garam masala is derived from Hindi garam ("hot") and masala ("mixture"). It is a basic blend of ground spices common in Indian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; Garam masala is pungent, but not "hot" in the same way as a chili pepper.


3-4 bay leaf
2 tbs cumin seeds
1 tbs coriander seeds
1 tbs green cardamom seeds
1 tbs black cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)


1) To obtain the seeds from the cardamoms, just press the cardamom with the back of a spoon or ladle to break the cardamom. Take the seeds and discard the husks.

2) Except for the grated nutmeg put the bay leaf,cumin, coriander, cardamom seeds, black peppercorns, cinnamon, and cloves in a dry heavy skillet or a non stick pan over low-medium heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma for about 3 to 4 minutes.Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked.

3) Remove from fire and cool completely.

4) Transfer the spices to a spice or coffee grinder and grind to a powder.Do this in batches, one type of spice after another. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

The Punjabi style Garam Masala:

1/2 cup Cumin Seed
2 tbs Coriander seeds
4 sticks Cinnamon
10 green Cardamom pods (take the seeds only)
5 black Cardamom pods (take the seeds only)
10 Cloves
1 Nutmeg (grated)
3-4 blades of Mace
1 tbs black Peppercorns
4 whole Star anise
5 Bay Leaf

Methods: similar to the above.




Poppy plant is a native of Asia. Poppy seeds are founded in poppy heads. The white poppy seeds form part of the Indian spices and is commonly used in the preparation of Indian cuisine.They are added for thickness, texture and also give added flavour to the recipe.It is called kas kas in Malay and Khas Khas in Hindi.. Poppy seeds are quite hard to grind them.It is easier if we mix them with a little water and pound to a paste.



400 gm mincemeat
1 cup chick pea flour
4 potato (boil and mash)
1 tbs curry powder
1 tsp tumeric
1 egg
1 tsp salt
1 big onions pounded
3 cloves garlic (pounded)
1 in. (ginger pounded/grated)
1/4 cup oil for frying


1 cup meat curry powder
1 cup coconut milk
1 1/2 cup oil
5 cups water
5 potato (quartered)
3 tomatoes (quartered)
3 green chillies (halved)
3 tbs poppy seed powder
1 tbs black pepper
2 tbs garam masala
1 stalk curry leaf
1 stick cinnamon
1 tsp cardamom
1 tsp cloves
1 star anise
2 big onions (slice)
3 cloves garlic (slice)
3 in ginger (slice)
1 stalk corriander,spring onions, mint leaves
salt to taste


1) Mix all the ingredients except oil.
2) Make small balls and fry till golden brown.

1) Heat the pot. Add the oil and fry the onions,garlics,ginger and the spices.
2) Fry until the onions are slightly brown.Add curry leaves.
3) Add the curry powder,garam masala,poppy seed powder,pepper.
4) Fry for 2-3 mins and add half of the water.
5) Add tomatoes,green chillies and potatoes.
6) Simmer slowly until the potato is cooked. Add the rest of the water when the curry gets thick while simmering.
7) When the potatoes are cooked add the meatballs and coconut milk and the leaves (coriander,mint and spring onions)
8) Add salt to taste and let the curry simmer slowly for another 5 minutes.
9) Switch off the fire and serve.

Until we meet again. Take care.



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