Golden Turmeric Rice (Nasi Kunyit) [Video]

Golden Turmeric Rice (Nasi Kunyit) [Video]

Early autumn. Ah, the air is getting thinner, crisper, and colder. After living in California for two years, I've had a chance to deliberate over the changing seasons and even pick a favorite. It's a toss between spring and autumn, the transition seasons that allow my mind and body to prepare for the extremities of summer and winter.

You can read about my initial thoughts on springsummer, and autumn, but I've yet to embrace the dark age of winter. Brrr. (I know what you're thinking. California winter is nothing, but don't forget I grew up in a tropical country!)

Right now, I'm feeling comfortably cuddly in an oversized sweater the color of mustard yellow, an intentional choice to contrast the grayness of my day. I suppose I do the same with food, responding not only to my body's need to pack in heat and my craving for spices, but also an ocular desire for a bright dish to show up for dinner.

For that, I have turned to a basic rice preparation using turmeric, known in Malaysia as nasi kunyit and in Indonesia also as nasi kuning. 

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How I learned to Make Kaya (Coconut Egg Jam)

How I learned to Make Kaya (Coconut Egg Jam)

One of the more vivid childhood memories I have is of my thirteen-year-old self in front of a pot of brown goo, stirring, stirring, stirring, praying and wishing for it to thicken into the promised custard heaven so that my tongue could take a dip in its pool of sweet delight. I stirred for more than an hour, never once taking my eyes off the aromatic concoction.

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