This is a dish traditionally served to celebrate a new born baby’s full moon for Malaysian Chinese. I had some when one of my girlfriends celebrated the first month of her newborn daughter. Since then I have been craving it. I decided to cook this with the Kari-Kay that I always love. This curry recipe uses fresh herbs that are ground into a paste for a fresh curry sauce. Spices are then added. I found this makes a delicious curry without having to use premixed curry powder.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.Nasi Kunyit Recipe

Recipe adapted from Huang Kitchen

Yields: 6 servings

INGREDIENTS:

500g glutinous rice

2 dried tamarind skin/Asam Keping (I substitute with 1 tbsp of vinegar)

1 ½ tbsp turmeric powder

200 ml coconut milk

20 peppercorns

8 pandan leaves (washed and cut into half)

1 tsp salt or to taste

Banana leaves

METHOD:

1. Wash and drain the glutinous rice. In a big bowl, add glutinous rice, dried tamarind skin, turmeric powder and enough water to cover. Stir well and leave it soak overnight.
2. The next day, the rice should be stained with yellow color. Drain the rice and discharge the dried tamarind keeping.
3. Prepare the steamer. Line the steaming tray with banana leave and lightly grease with oil.  Place pandan leave in the tray.
4. Place the rice into the lined steaming tray and add in the peppercorns. Steam over high heat for 20 minutes. Remove from steamer and add in the coconut milk. Stir well and remove the pandan leaves. Return to steamer and steam for another 15 minutes.

How To Make Kari Kay (Nyonya Chicken Curry)

Yields: 6 servings

INGREDIENTS:

½ cups cooking oil

Spices paste (blended in electric blender):

200g (20) shallots

4 cloves garlic

25g (15 - 20) dried chillies, soaked (I substituted with 6 tbsp of chillie boh)

40g (2 inchs) fresh turmeric

8 - 9 lemongrass

20g belacan, toasted (I omitted in my cooking)

1 tbsp coriander powder

Seasoning:

1 tbsp salt or to taste

2 tsp sugar or to taste

METHOD:

1. In a wok, heat oil over medium heat and sauté star anise, cloves and cinnamon stick. Add in spices paste and stir-fry until fragrant and dry.
2. Add in half of the coconut milk and stir well. Follow by chicken and potatoes. Simmer until chicken is tender and potatoes are cooked. Add some water if too dry. Remove potatoes and set aside to prevent the potatoes from overcooking.
3. Lastly, add the balance of coconut milk and season to taste with salt and sugar. Continue to cook until gravy is slightly thick. Once is ready, return cooked potatoes into the curry.
4. Serve with steamed rice or Nasi Kunyit (Turmeric Rice).