Nasi Ulam (Malaysian Herb Rice)

Nasi Ulam recipe - The Cooks Pantry

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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