Fragrant Herb Combination Rice Recipe - Nasi Ulam

RECIPES OF MALAYSIA

A defining east coast rice dish of Peninsula Malaysia using a combination of fragrant herbs and spices and a sprinkling of fried grated coconut. The fresh herbs are not cooked but simply infused into the rice to bring out a rich aromatic flavor and is often considered a signature dish of the east-coast Malay.

Ingredients :

50 g

375 g

120 g

50 g

1 stalk

10 stalks

2 cm

1 cm

3 tbsp

1/2 tsp

Finely shredded mixed herbs. See note below

Cold cooked rice, loosened with a fork

Fresh grated coconut

Salted fish meat

Lemongrass, bottom 10cm only, finely sliced

Torch ginger or wild ginger bud (bunga kantan), finely sliced

Shallots, thinly sliced

Fresh young ginger, finely shredded

Fresh young galangal, finely shredded

Fresh turmeric, finely shredded (or 1/2 tsp powder)

Cooking oil

Salt

Fresh ground black pepper

Method :

Prepare the grated coconut by dry-frying it in a wok over very low heat until golden brown, stirring constantly to prevent burning, for approx. 20 minutes.
Let cool and pound with mortar and pestle or use a processor and process until the texture is almost that of fine breadcrumbs.
Rinse salted fish under running water to remove excess salt and pat dry with a paper towel.
Heat oil in a wok or pan and fry the salted fish over low heat until lightly browned on both sides, then let it cool and shred finely.
Use a large bowl and combine the rice with all the rest of the ingredients, mixing well with two wooden spoons or a pair of clean hands!
Season with salt to taste and serve as soon as possible after mixing.
'Selamat makan'

Asian Melting Pot

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Note: Bunches of mixed herbs (daun ulam) especially for this dish are widely sold in Malay market stalls and general wet markets in Malaysia. The combination of herbs usually consist of the following:

Long-stemmed mint (daun kesum or daun laksa)

Asian pennywort (daun pengaga)

Aromatic ginger leaf (daun cekur)

Common mint (daun pudina)

Kaffir lime leaf (daun limau purut)

Young cashew leaves (daun cajus)

Wild pepper leaves (daun kaduk)

Ulam raja

Substitutes can include dill, celery leaf, young passion fruit leaf, watercress, nasturtium leaf and coriander leaf.

To shred the herbs, wash and pat dry with a clean cloth. Roll up a wad of the herbs using the larger leaves on the outside and shred very finely using a very sharp knife