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Nasi Minyak with Lamb Gulai
Makan Tengah Hari • Malaysia
How to Make Nasi Minyak with Lamb Gulai (Traditional & Healthy Version)
Nasi Minyak with Lamb Gulai is a classic Malay lunch dish, renowned for its aromatic rice and rich, spiced lamb stew. Nasi Minyak, literally 'oil rice', is fragrant with spices like pandan, cinnamon, and cardamom, and is often served at festive occasions, especially weddings and Hari Raya. The Lamb Gulai features tender lamb simmered in a coconut milk (santan) base, infused with lemongrass, turmeric, and chili, resulting in a flavorful, hearty meal that embodies the multicultural essence of Malaysian cuisine. This healthy version of Nasi Minyak with Lamb Gulai uses less oil and lean lamb cuts, making it suitable for calorie-conscious eaters. The dish highlights Malaysia’s vibrant food heritage, utilizing local ingredients such as pandan leaves, santan, and spices sourced from Malaysian markets. The combination of aromatic rice and savory gulai creates a balanced meal that is satisfying without being overly heavy, perfect for lunch. Enjoying Nasi Minyak with Lamb Gulai connects you to Malaysia’s rich culinary traditions, where food is a celebration of culture and community.
Bahan-bahan(untuk 1 plate with rice and gulai lamb (approx. 350g))
- 1 cup Basmati rice
- 1.5 cups Water
- 1 tablespoon Vegetable oil (minyak masak)
- 1 piece Pandan leaf (daun pandan)
- 1 stick Cinnamon stick (kulit kayu manis)
- 2 pods Cardamom pods (buah pelaga)
- 2 pieces Clove (bunga cengkih)
- 200g Lean lamb shoulder (potong kecil)
- 0.5 cup Coconut milk (santan)
- 1 stalk Lemongrass (serai, smashed)
- 0.5 teaspoon Turmeric powder (serbuk kunyit)
- 0.5 teaspoon Chili powder (serbuk cili)
- 1 small Onion (bawang besar, diced)
- 2 cloves Garlic (bawang putih, minced)
- 0.5 teaspoon Salt
Arahan
- 1
Rinse the basmati rice until the water runs clear. Set aside.
3 minutes
Rinsing removes excess starch, making rice fluffy.
- 2
Heat 1 tablespoon minyak masak in a pot. Add cinnamon stick, cardamom pods, cloves, and daun pandan. Sauté for 1 minute until fragrant.
1 minute
Use low heat to avoid burning the spices.
- 3
Add rinsed rice and stir for 2 minutes, coating grains with oil and spices. Pour in water and a pinch of salt. Cook on medium heat until water evaporates and rice is tender.
10 minutes
Cover pot for even cooking and aroma infusion.
- 4
Heat another teaspoon of minyak masak in a pan. Sauté onion and garlic until soft.
3 minutes
Stir frequently to prevent sticking.
Kenapa hidangan ini sihat
Nasi Minyak with Lamb Gulai is a healthy choice because it combines lean meat, aromatic spices, and coconut milk in moderate amounts. The rice is cooked with minimal oil, and the lamb is trimmed to reduce fat. Malaysian herbs add natural flavors, reducing the need for excessive salt or sugar. This recipe supports balanced eating, great for those managing weight or blood sugar.
This dish provides a balanced meal with lean protein from lamb, healthy fats from santan, and complex carbohydrates from basmati rice. Turmeric and lemongrass bring antioxidants and anti-inflammatory properties. Pandan and spices add micronutrients like manganese and potassium. Using less oil and lean lamb lowers saturated fat, making it suitable for calorie tracking and overall heart health.
Petua
- 💡Tip 1: Use fresh pandan and lemongrass for maximum aroma.
- 💡Tip 2: Trim lamb fat for a healthier gulai.
- 💡Tip 3: Add coriander or mint leaves for a refreshing garnish.
Penyimpanan & hidangan
Store rice and gulai separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to preserve flavors. Avoid freezing coconut milk-based gulai, as texture may change.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 700.0 kcal |
