Spice Up Your Romance with Nasi Kunyit and Ayam from Nonya Delicatessen

'Nasi Kunyit and Ayam' media feature of Nonya Delicatessen Original Source: TODAY - 2nd Edition, 10 February 2004, Page 27 Article by: Pauline D Loh, rewritten by Conquest Creatives

Spice Up Your Romance with Nasi Kunyit and Ayam

Hey food lovers and hopeless romantics! Today, I want to introduce you to a delightful dish that’s perfect for sharing with your special someone: Nasi Kunyit and Ayam from Nonya Delicatessen. This deliciously spiced turmeric rice and chicken meal is not only a feast for your taste buds, but it’s also steeped in tradition and is sure to impress your date.

The Rich Tradition of Nasi Kunyit

Nasi Kunyit, or turmeric rice, is a mildly spicy dish beloved by the Straits Chinese community. It’s often served during festive occasions like New Year celebrations, birthdays, family gatherings, and even to mark the arrival of a new baby. The dish features glutinous or sticky rice and is traditionally served alongside turmeric-marinated chicken that can be fried or made into a curry. The secret ingredient? Love.

Cooking for Love in the Modern Age

In the past, unmarried women showcased their culinary skills through dishes like Nasi Kunyit to attract potential husbands. While times have changed and modern women enjoy a more active social life, the art of impressing a significant other with a delicious home-cooked meal still holds true.

Preparing Nasi Kunyit and Ayam for Your Special Someone

So, why not surprise your sweetheart this year by preparing a cosy dinner at home featuring Nasi Kunyit and Ayam? You’ll not only share a scrumptious meal, but you’ll also have the opportunity to tell the story of this beautiful yellow rice, adding a unique and memorable touch to your dining experience.

Tips for a Perfect Nasi Kunyit and Ayam

To make sure your dish is top-notch, marinate the chicken ahead of time and use a high-quality oil for frying to bring out the best flavours. And, of course, don’t forget to add a generous helping of love to your culinary creation.

Ready to get started? Check out the mouth watering photo and recipe for Nasi Kunyit and Ayam provided by Nonya Delicatessen. Trust us, your taste buds and your date will thank you.

Here’s to love and good food… Bon appétit!

Get Started with Nonya Delicatessen’s Recipe

Ingredients for Nasi Kunyit and Ayam:

4 whole chicken wings
1 teaspoon turmeric powder
1 teaspoon salt
1 cup Naturel Canola Oil (for frying)
2 cups jasmine rice
2 cups chicken stock (or water)
1 brown onion, sliced into rings
1 cinnamon stick
2 to 3 cardamom pods
1 star anise pod
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tablespoon Naturel Canola Oil (for rice)

Prepare the Chicken:

Cut each chicken wing into two pieces and rub with 1 teaspoon of salt and 1 teaspoon of turmeric powder. Allow the wings to marinate overnight for the best flavour.

Heat the canola oil and deep fry the marinated chicken wings until they are crispy and golden.

Prepare the Rice:

In a separate pan, heat 1 tablespoon of canola oil and sauté the onion rings until they are slightly browned. Add in the cinnamon stick, cardamom pods, and star anise, and continue to cook until fragrant.

Next, add the jasmine rice to the pan and sprinkle on the turmeric, cumin, and coriander powders. Stir quickly to mix and coat the rice with the spices.

Pour in the chicken stock (or water) and bring the mixture to a boil. Reduce the heat and let the rice simmer until it’s fully cooked and aromatic.

To serve, plate the Nasi Kunyit (turmeric rice) alongside the spicy fried chicken and garnish with fresh cucumber and tomato slices.

Enjoy this vibrant and flavorful dish that combines the warmth of turmeric rice with the kick of spicy fried chicken. Happy cooking!

Original Source: TODAY – 2nd Edition, 10 February 2004, Page 27

Article by: Pauline D Loh

https://eresources.nlb.gov.sg/newspapers/Digitised/Article/today20040210-2.2.32.8.1?ST=1&AT=search&k=nasi%20kunyit%20and%20ayam&QT=nasi,kunyit,and,ayam&oref=article

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