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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Coconut Oil Jasmine Rice

Coconut Oil Jasmine Rice

Rice, oh, rice. You're a life saver. When I was a poor student living on my own, rice was an easy and cheap source of sustenance. When I was sick with IBS, I relied on rice porridge to get me through, sometimes for weeks in a row. A typical meal in many Southeast Asian cultures consists of a selection of flavorful communal dishes served with plain white rice. Rice is an Asian staple, so it should come as no surprise that it is on the list of this month's Asian Kitchen Project series, in which I share key ingredients that let me cook with a twist of Asian flavor no matter where I am in the world. And hopefully for you too. 

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