/ Sunday, September 4, 2016 / No comments / Asian , Malaysian , Rice and Beans , Vegetables , Video Tutorial
Nasi Ulam or Herb Rice is steamed rice infused with a variety of herbs and seasoned with crispy fried salted-fish and dried shrimps. It is usually served along with some seafood, chicken or meat dishes. For this recipe, I flavored the rice with some dried Bunga Kantan (Torch Ginger) during the cooking process. If you have fresh torch ginger, then just omit the step, and add it together with other herbs.
Nasi Ulam (Herb Rice)
2 Cups Jasmine or Long Grain Rice
2 Tbsp Dried Bunga Kantan, optional
3 Tbsp Dried Shredded Coconut
1/4 Dried Shrimps, soaked and lightly pounded
2 Dried Salted Fish, soaked, drain & patted dry
1 Stalk Lemongrass, tender part, finely sliced
5 Kaffir Lime Leaf, finely sliced
10 to 12 Asian Basil, finely sliced
2 Sprigs Laksa Leaf (Daun Kesum), finely sliced
3 to 4 Wild Pepper Leaf, finely sliced
2 Sprigs Rau Ram, finely sliced
3 to 4 sprigs Fresh Vietnamese Coriander, finely chopped
2 to 3 Shallots, peeled & finely sliced
2 Bunga Kantan, finely sliced
1 Turmeric Leaf, finely sliced
2 to 3 Tbsp Water or Chicken Stock
Sea Salt, to taste
Combine rice, water, and dried ginger torch(Bunga Kantan), if using in a rice cooker. Cook the rice as per the manufacturer's instruction.
In a wok or pan over low heat, pan fry the coconut until golden brown. Remove and let it cool completely.
Dry fried the lightly pounded dried shrimps until crispy, remove and set aside.
Heat oil in a wok over high heat, deep-fry salted fish until crispy, drain well on paper towel. Then flake the salted fish.
In a large mixing bowl, combine the cooker rice with all the herbs, coconut, dried shrimps, salted fish, and season with salt and moisten the rice with chicken stock or water, if necessary. Serve warm or at room temperature.