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Fragrant Herb Rice (Nasi Ulam) Recipe

Fragrant Herb Rice (Nasi Ulam) Recipe

Fragrant Herb Rice (Nasi Ulam) Recipe

Ingredients :

Sambal

    • Red chillies – 10
    • Shallots – 5, peeled
    • Ginger – 1.25-cm knob, peeled
    • Coconut cream – 250 ml, from 1 grated coconut and suffi cient water
    • Lemon grass (serai) – 1 stalk, lightly crushed
    • Salt – 1/tsp
    • Tamarind pulp – 1 tsp, mixed with 2 Tbsp water and strained
    • Chubb mackerel (ikan kembung) – 3, grilled, deboned and fl esh ground
    • Turmeric leaves (daun kunyit) – 5, fi nely sliced
    • Polygonum leaves (daun kesum) – 4 sprigs, fi nely sliced
    • Basil leaves – 4 stalks, fi nely sliced
    • Sweet basil (selasih) leaves – 5 stalks, fi nely sliced
    • Watercress – 4 stalks, fi nely sliced
    • Lesser galangal (cekur) leaves – 3, fi nely sliced
    • Kaffir lime leaves (daun limau purut) – 3, fi nely sliced
    • Lettuce leaves – 3, fi nely sliced
    • Cashew nut leaves (optional) – 4, fi nely sliced
    • Lemon grass (serai) – 2 stalks, tender central portion fi nely sliced
    • Shallots – 6, peeled, fi nely sliced
    • Torch ginger fl ower (bunga kantan) – 1, fi nely sliced
    • Green chillies – 3, fi nely sliced
    • Grated skinned coconut – 1/coconut, dry-roasted
    • Lime – 1, large, juice extracted
    • Salt – 1 tsp
    • Cooked rice – 1.5 kg

Method :

    1. Prepare sambal. Blend (process) chillies, shallots and ginger until fi ne. Combine ground ingredients with coconut cream, lemon grass, salt and tamarind juice and simmer over low heat. Stir until sauce is thick and oil separates. Set aside.
    2. Combine ground fi sh with the fi nely sliced ingredients and roasted grated coconut.
    3. Heat a wok without oil. When hot, turn off heat and put in combined fi sh and sliced ingredients, lime juice and salt. Mix well. Transfer to a serving dish.
    4. To serve Nasi Ulam, ladle a portion of rice onto a plate, top with required amount of combined fi sh and sliced ingredients and sambal. Mix well and serve.

Preparation time : 30 minutes
Cooking time : 30 minutes
Serves 8