 Nasi minyak (oily rice) served inPalembang, Southern Sumatra, Indonesia | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | South Sumatra |
| Serving temperature | Warm |
| Main ingredients | Rice cooked inghee and spices |
Nasi minyak (Palembang Malay for "oily rice") is anIndonesian dish fromPalembang cuisine ofcooked rice withminyak samin (ghee) andspices. This rice dish is commonly associated withPalembang city, the capital ofSouth Sumatra province.[1] However, it is also common in neighboringJambi[2] and as far north asMedan inNorth Sumatra.[3] Nasi minyak looks and tastes similar tonasi kebuli, because both rice dishes are influenced byIndian andMiddle Eastern cuisines, as evidenced by the use of ghee and certain spices. Thebumbu spice mixture used includescardamom,anise,clove,caraway,cinnamon,onion,garlic andcurry powder.[4]
In Palembang, nasi minyak is a celebratory traditional dish usually served for special events. A certain mosque in Palembang served free nasi minyak afterJumu'ah Friday mass prayer, every last Friday of the month.[5]
InSouthern Thailand,Peninsular Malaysia andSingapore, nasi minyak is regarded as a ceremonial dish usually eaten during the traditional Malay wedding reception.[6] It also can be found inPasar Malam. On the east coast of Malaysia (Kelantan,Terengganu and coastalPahang) and southern Thailand (Pattani,Yala andNarathiwat), nasi minyak is a common breakfast meal.[citation needed]
Nasi minyak is usually served with a variety of side dishes such as malbi meat, pentolsatay,ayam goreng, pickled cucumber,tahu goreng,krupuk,omelette, raisins, andsambal buah, a spicysambal withpineapple.[7]
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