Nasi Minyak & Gulai Daging

by Lisa K. on Thu, May 31, 2018

Nasi Minyak is an aromatic rice, served with either a beef or chicken gulai. It is usually made for special occasions like during Hari Raya, weddings and Ramadhan. Yes the list of ingredients is quite long but bear with me, it is so simple to make and the ingredients are mostly pantry staples. The effort is worth it I promise you!

A wonderful dish to serve this Raya!

Serves 4 - 6 people

Let the cooked rice rest for 15 minutes before stirring it to allow the food colouring to set properly.

Use beef shin or brisket for better flavour and texture.

Foodster's Verdict

Nasi Minyak & Gulai Daging


  • Preparation
  • Total
    Marinade for Beef
    1kg beef, small cubes
    30g Gulai spice
    30g fried shallots
    1 cup evaporated milk
    ½ cup tomato ketchup
    2 tbsp. kerisik
    5 shallots, blended
    3 cloves garlic, blended
    2cm ginger, blended

    Aromatics for Beef
    2 tbsp. ghee
    ¼ cup cooking oil
    2 cardamom pods
    2 cloves
    1 stick cinnamon
    3 daun pandan (screw pine leaves)

    Others for Beef
    2 cups water
    2 tsp. salt
    1 tsp. sugar
    1 tsp. palm sugar

    For the Rice
    2 cups rice, washed
    2 tbsp. ghee
    2 cloves
    2 cardamom pods
    1 cinnamon stick
    2 pandan leaves (screw pine leaves)

    3 shallots, sliced
    1 clove garlic, sliced
    1 inch ginger, grated and extract juice only
    50ml evaporated milk
    2 ½ cups water
    Salt and sugar
    Red food colouring (optional)
    Crispy fried shallots for garnishing

1. Marinate beef in all of its ingredients for half an hour.

2. Heat the ghee and cooking oil in a pot and add in all the aromatics, fry for a few seconds until fragrant.

3. Pour in all of the beef plus its marinade and cook until the meat shrinks.

4. Once the meat shrinks, add in water and cover with a lid. Let it simmer until the meat is tender.

5. Lastly, season with salt, sugar and palm sugar.

6. To cook the rice, heat the ghee and fry the cloves, cardamom, cinnamon stick and pandan leaf for a few seconds. Add in the sliced shallot and garlic, continue frying until golden brown.

7. Pour in ginger juice, evaporated milk, water and simmer gently for 2 minutes. Season with salt and sugar and pour it all into a rice cooker with the washed rice.

8. Add in a few drops of food colouring 5 minutes before the rice is ready. Garnish with crispy fried shallots and serve with gulai beef.