Friday, October 30, 2009
Nasi Goreng Kunyit - Turmeric Fried Rice
My closest friends are well aware that I am a yellow freak.
I love everything yellow.
I can't get enough of yellows...
- on me (if you saw me buying another yellow top...just let me, it's my thing. get over it)
- at home (I had my study room painted bright yellow. I accessorized other rooms with yellows, I buy yellow flowers...yellow, yellow, yellow!)
- on my food too (lemon, bananas, egg yolk, golden brown fried foods, yellow curries and spices...yum!)
However, I don't do saffron (hello, expensive)...but I love poor man's saffron, turmeric.
It turns everything gloriously golden and appetizing, and I love its mild fragrance and flavor, especially when paired with its good spice friends, cumin and corriander seeds.
Use the flavor combo for curries, meat or vegetable dishes...but when in doubt....make fried rice, just like what I did.
Fried rice has been my easy way out these days.
Dump any lean meat, vegetables, aromatics and spices, mix them together with tiniest bit of oil in a non stick pan, and I got myself a quick, easy, tasty, spicy, super satisfying, hearty and healthy dinner.
- 1 cup of rice (I use white and brown rice), cooked, refrigerated overnight
- 2 cloves of garlic, finely chopped
- 2 cloves shallot, thinly sliced
- 1 or 2 red chilli, chopped
- 1 green bell pepper, chopped into small bits
- any lean meat, cut into bite sized chunks (I used boneless, skinless chicken breast, half a pound)
- salt, pepper, sugar, ground corriander seeds, ground cumin, turmeric powder, 1 tsp olive oil, a couple dashes of fish sauce
In a non stick pan, saute garlic, shallot, and chilli in that tiny bit of olive oil. Add bell pepper chunks, add chicken, add rice, season with all the spices, taste until you reach the desired flavor balance. You should taste the salt, and the fragrance of all the spices, the color of your fried rice should be beautifully golden.
That reminds me, I don't have a yellow hand bag.
Let's go shopping.