Nasi Minyak

A Staple at Malayan Weddings
Ghee Meets Saffron and Vanilla

Using garlic to make Nasi Minyak, Savory Rice

Garlic

Nasi Minyak, or Savory Rice, is a version of Rice cooked in or with Ghee, with an addition of spices and is a key dish in Malayan cuisine.

The name Nasi Minyak comes from Malay and literally means “Rice cooked with Oil,” referring to the Ghee which is a key ingredient in this preparation.

Nasi Minyak is commonly served at Malayan wedding banquets. Here is a recipe obtained from one of the Chefs at the legendary Goodwood Park Hotel in Singapore. Continue reading

Malaysian Cuisine

Durian Cake and Zuberbuhler’s Special
Raffles, Maugham and Lord Jim Country

“At the end of the tenth century Canton carried on direct trade with the Malay Peninsula.” —Friedrich Hirt and W. W. Rockhill [1]

Tang Dynasty horse from the Silk Road

Tang Dynasty Camel
From the Silk Road, 8th Century

For centuries the Malay Peninsula has been an important corridor in the southern sea route of the Spice Route.

The Strait of Malacca was an important Continue reading

Singapore Cuisine

City of the Merlion
Peranakan Cuisine

“Singapore is one of the few great cities of the world which still work.” — Philip Atlee [1]

“Modern Singapore food is, in fact, all about fusion.” — Molly O’Neill [2]

Vanda orchid Miss Joaqim, Singapore natgional flower

Vanda Miss Joaquim,
Singapore’s National
Flower

Can a city-state have its own cuisine? It would seem so, as Singapore is a multicultural city, a major crossroads of the Pacific, with many influences in its cooking which have developed some unique aspects.

Singapore, with a population of a little overĀ  million, has been an independent country since 1965.

Singapore was settled as a modern city by Stamford Raffles of the East Indian Company in the early 19th century and was later part of the British colony of Malaya.

Continue reading