Nasi Ulam (Herbed Rice)

by - November 22, 2019



My sister in-law reminded me that it has been a while since I've made this Nasi Ulam.  We happen to have most of the herbs in our garden so I made this for our dinner.  It looks simple but there is quite a lot to prepare.  This recipe is adapted from Nyonya Flavours Cookbook with some modifications.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Nasi Ulam Recipe

Yields: 6 - 7 servings

INGREDIENTS:

375g (3 cups) rice, washed and cooked
60g dried prawns, fried and chopped
2 tbsp toasted grated coconut (kerisik)
1 tbsp belachan (shrimp paste), toasted (I omitted)
1 tsp brown sugar or to taste
1 tsp sea salt or to taste

Herbs to be finely sliced:
1 thumb size fresh turmeric, julienned
100g (10) shallots
1 lemongrass
1 ginger flower
3 stalks laksa leave (daun kesom)
3 stalks thai basil leaves
3 stalks mints leaves
3 - 4 cekur leaves (I omitted as not available)
6 kaduk leaves
1 turmeric leaf
1 kaffir lime leaf

METHOD:
  1. Let the cooked rice to cool in a big mixing bowl.
  2. Add all ingredients in the rice and stir until all well mixed.  Adjust taste accordingly.

You May Also Like

0 comments