Nasi ulam is a Malay dish. It is utterly delicious, aromatic, healthy, and extremely appetizing, and great with a side dish of meat or fish. What’s more, it can be a complete meal on its own.
Ingredients:
- 1/3 cup dried shrimp
- 1/2 cup fresh or frozen shredded coconut
- 2 cups cooked rice, chilled
- 5-6 medium daun kadok, wild betel leaves, finely sliced
- 1/4 cup Thai basil leaves, finely sliced
- 1/4 cup mint leaves, finely sliced
- 1/4 cup daun kesom, polygonum leaves/Vietnamese mint leaves, finely sliced
- 3 kaffir lime leaves, finely sliced
- 5 shallots, peeled and thinly sliced
- 1 lemongrass, white part only, thinly sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 dashes white pepper, powder
- 3 dashes black pepper powder
Instructions:
- Soak the dried shrimp in warm water until softened. Coarsely pound them using a mortar and pestle. Heat up a wok and dry toast the pounded shrimp until they are dry or smell aromatic. Do not burn the dried shrimp.
- Make the shredded coconut into kerisik by stir-frying them continuously in a wok, until they turn golden brown in color. Transfer to the mortar and pestle and pound until fine. Set aside.
- In a big bowl, combined the cooked rice and all the herbs, shallots, toasted coconut, and dried shrimp together. Add the salt, sugar, and peppers. Toss to combine well. Serve immediately.
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