Nasi Ulam

Nasi Ulam

Nasi Ulam (Rice with Herbs)

An olden-day nyonya favourite that has long since been adapted to suit the tastes of food lovers. Throughout Malaysia, nasi ulam is, in essence, cooked white rice served with a variety of herbacious local greens and chili-based sambal. Often looked upon as a herb salad of sorts, this particular dish employs the use of hot rice to semi-cook the ulam, allowing for the greens to retain both texture and taste. Despite being an easy dish to prepare, nasi ulam nonetheless offers a realm of flavours that, blended together, somehow remind one of the best that Malaysia has to offer.

INGREDIENTS:

  • 8 tbsp palm oil
  • 1 ½ tsp anchovy granules
  • 1 tsp sugar
  • ½ tsp salt (to taste)
  • 150 g shrimps – steamed & shelled
  • 1 ½ tsp already fried & pounded dried small shrimps (geragau) (optional)
  • 2 tbsp already roasted grated coconut and coarsely pounded but not until oily (kerisik)
  • 500 g cooked rice, fluffed and cooled
  • 5 long beans, thinly sliced
  • 4 pointed young pepper (kaduk) leaves, finely sliced
  • 1 stalk lemon grass, finely sliced
  • 4 kaffir lime leaves, thinly sliced
  • 1 torch ginger bud (bunga kantan), thinly sliced
  • 1 young turmeric leaf, finely sliced
  • 2 stalks polygonum (kesum) leaves, finely sliced
  • 2 hard tailed fish (cincaru) – grilled and remove flakes (220 g)

FINELY GROUND PASTE

  • 100 g shallot
  • 1 pip garlic
  • 1 tsp crushed dried shrimp paste
  • 1/2 tsp ground white pepper
  • 1 stalk lemon grass, slice

GARNISH

  • 3 tbsp crisp-fried shallots
  • 1 cucumber seeded and cubed
  • 2 red chillies, thinly sliced

METHOD:

To make chocolate slice

  1. Heat the palm oil and fry finely ground paste until fragrant. Add anchovy stock granules, sugar and salt and transfer to a bowl.
  2. Add fish flakes, prawns, small dried shrimp (geragau), pounded grated coconut and rice and mix well.
  3. Mix in the long beans and herbs.
  4. Garnish with crisp-fried shallots, cucumber and red chillies.
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