Recipe: Nasi Bojari
No matter the occasion, rice is a must-have during family dinners for most Malaysians. Seasoned and flavoured rice, especially, tend to grab our attention most of the time. But out of all the available flavoured rice out there, Nasi Bojari is one that is less well-known.
Nasi Bojari is a dish that originated from Indonesia, where the rice was once made for royalty only. It is usually layered red, yellow and white. Usually served along with fried chicken and sambal prawn, this seasoned rice dish brings an extra kick in flavour that really completes the meal.
Because this dish is quite rare, although not impossible, to find in Malaysia, preparing it at home for any occasions would definitely make it the star dish! So, the next time you’re looking to impress your family or friends, why not give this quick and easy recipe a try?
- 500gm Rice
- 100gm onion
- 80gm garlic
- 50gm ginger
- 80gm lemongrass
- 80gm candlenut
- 80gm dried shrimp
- 10gm Tumeric
- 150gm ghee oil
- 1.2litre water
- 20gm ginger flower
- 8gm screw pine leaf
- 30gm salt
- Blend onion, garlic, ginger, lemongrass, candlenut, dried shrimp, turmeric and ghee oil.
- Wash the rice.
- Add ghee oil in a pot, and pour the blended ingredient into the pot. Saute until fragrant.
- Add in uncooked rice screw pine leaf. Add some salt to taste.
- Add in water.
- Cook for 20minutes or until rice cooked.
- Before serving, sprinkle chopped ginger flower.
If you are unsure of how the taste would turn out to be like, try Madam Kwan’s famous Nasi Bonjari and set it as a baseline! You can also order it through foodpanda and have it deliver to your doorstep if you don’t have the time to cook it for yourself.
Are you interested to learn more about other types of seasoned rice dishes? Check out our article on the Vietnamese dish, Five Colours Sticky Rice (Xoi Ngu Sac)!
Article Written By Mico Hu
Mico is a professional creative writer in Foodpanda. She writes about travel, fashion, and food. Also, she enjoy travelling to new places and also eating delicious food.