Nasi Ulam (Malaysian Herb Rice)
RECIPE BY:
Matt Sinclair
INGREDIENTS :
- 2 cups of cooked jasmine rice
- a small handful of mint, betel, coriander, kaffir lime, Vietnamese mint leaves (all finely chopped)
- 2 red shallots( thinly sliced)
- 1/2 inch each of turmeric, lemongrass (white part only) and young galangal (finely chopped)
- 1/2 cup of dried baby shrimps (soaked and pounded to resemble fine breadcrumbs)
- 2 inches of salted dried fish (fried until crispy and crumbled)
- 1/2 cup of toasted desiccated coconut
- Salt to taste
- Pinch of white pepper
METHOD :
- Mix all ingredients together once the rice is cool and serve with sambal belachan and a squeeze of lime juice. Easy!
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