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!
|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)|
- 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