Khamis, 14 Januari 2010

Nasi Ulam //Herbed Rice. Peranakan

Ingredients (some quantities are vague, because it can be guess-timated according to personal taste):

4 cups of rice, cooked
Salted fish, about 10 g, fried, then cooled and shredded finely
Dried shrimps, about 1 big handful, fried and cooled
1 tbsp belacan, toasted
2 tbsp kerisik (toasted grated coconut), dry-toasted in a wok- this step is optional

Herbs ( Finely sliced)

Handful shallots
1 serai (lemongrass), only the tender inner parts of the white end
1 bunga kantan (ginger flower)
3 stalks daun kesom (laksa leaves)
3 stalks basil leaves
3 stalks mint leaves
3-4 cekur leaves
6 kaduk leaves
1 turmeric leaf
1 kaffir lime leaf
1 cm fresh turmeric, finely chopped

pepper to taste
toasted almonds for garnish

In bowls, from top: Toasted almonds, fried dried shrimps, dried fish, kerisik.
In Metal dish: Herbs like turmeric leaf (long leaf lining one edge) and other ingredients like shallots, ginger flower, turmeric, lemongrass. Belacan in little dish. More herb detail in picture below.


Clockwise from top right hand corner: Daun Kaduk, Daun Kesom, mint, basil, Kaffir Lime leaves


1. Cook the rice first. Let it cool
2. Prepare the dry ingredients like dried prawns, belacan, kerisik and dried fish.
3. Slice the herbs finely and toss with the dry ingredients. Season with some pepper and if necessary, some salt and sugar. Sprinkle some toasted almonds on top.

I served it to my family with some tamarind prawns and icy cold tairu lassi, but it is delicious eaten as it is.


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