Nasi Ulam
We’ll be showing you how to make Nasi Ulam – a traditional dish with steamed rice, a variety of vegetables and herbs, originated from Malaysia and Indonesia. This recipe uses Basmati rice for easy digestion as this dish is healthy and fresh!
Prep Time
25 min.
Cook Time
10 min.
Total Time
35 min.
Type
Quick & Easy
Difficulty
Novice
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Ingredients
| ½ cup Shredded Coconut | |
| 2 tbsp Cooking oil | |
| ½ cup Anchovies | |
| ⅓ cup Dried Shrimp (soaked & pounded) | |
| 2 inch Fresh Turmeric (finely chopped) | |
| 1 Wild Betel Leaves/Daun Kadok | |
| 1 Turmeric Leaf | |
| ¼ cup Thai Basil Leaves | |
| ¼ cup Mint Leaves | |
| ¼ cup Vietnamese Mint Leaves/Daun Kesom | |
| 3 Kaffir Lime Leaves/Daun Limau Perut | |
| 5 Shallots (finely sliced) | |
| 2-3 Lemongrass (Finely slice white part only) | |
| 2 cups Cooked Basmati Rice | |
| 1 tsp Salt | |
| ½ tsp Black Pepper | |
| 1 tsp Cane/White sugar | |
| 2-3 Torch Ginger Flower (finely sliced) |
Instructions
- In a clean pan without oil & very low heat, dry-fry shredded coconut until they turn golden brown in color.
- Heat up a pan and fry the anchovies until they are crispy, then set aside.
- Using the same oil & pan fry the soaked & pounded dry shrimp until the smell rises/becomes very fragrant. Then set aside.
- Pile all the herbs and leaves together, then roll them into a cigar shape and slice them finely.
- In a big bowl, combine the cooked rice & all the sliced herbs, shallots, fried coconut & dried shrimp together.
- Add salt, sugar & pepper & combine well.
- NB. You can add 1-2 tsp of coconut oil too if you wish to further combine flavours
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