I never tried any other Nasi ulam but according to what I searched the internet, I knew that Nasi Ulam is a signature dish of Peranankans as well as the Malays; It is utterly delicious, aromatic, incredibly healthy and unbelievably addictive. and great with a side dish of meat or fish.
Nasi means rice in Malay while ulam means the assortment of herbs served during the meal. Cooking nasi ulam is not difficult, but it does take some time for preparation. Getting all the herbs and ingredient, after that slicing and chopping them.
The rice I use 20 types of multigrain rice but you may use normal rice or basmati rice I went around looking for daun kaduk (wild betelnut leaf) and daun kesom, but nobody is selling them in wet market where near my place, so I have to omit these in my recipe. This time round, I have paired with rice and dry-toasted shredded coconut (kerisik) yield a richly fragrant and scrumptious concoction.
My the third time to make this yummy nasi, It is extremely appetizing when mix nasi ulam with fried fish, salty fish and my favourite green chili petai. As once you have tried this, especially toying with the interplay of the different herbs in this mixed herb rice, you will be instantly converted. Yum yum
Nasi Ulam
2 cups Cooked Multigrain Rice – cooled (You may use normal rice)
Dried Salted Fish
Dried Prawns
5 tbsp Grated Coconut
Ingredient
1 stalk Lemongrass
2 Turmeric Leaves (daun kunyit)
10 young Wild Betel Nut Leaves (daun kaduk) – I omitted
6 Kaffir Lime Leaves (daun limau purut)
2 stalks Polygonum (daun kesom) - I omitted
3 Galangal leaves (cekur leave)
2 stalks Sweet Basil Leaves (daun selasih)
5 Mint leaves (daun pudina)
1 Wild Ginger Flower (bunga kantan)
5 Shallots
Seasoning:
½ teaspoon salt or to taste
½ teaspoon ground black pepper powder
1 tablespoon sugar or to taste
2-3 tablespoon water
Method
Finely slice all the ingredients
In a wok, dry fry dried prawns and salted fish until fragrant.
Make the shredded coconut into kerisik by stir-frying them continuously in a wok, until they turn golden brown in color. Transfer to the mortar and pestle and pound until fine. Set aside.
Dish out and mix with rice in a large bowl. Combine the rest of the sliced herbs and seasoning. Toss well and serve.
Green Chili Petai
Ingredient
Petai
8pcs Green Chili
3 to 4 pcs Green Chili pandi
1 big Onion
4 Shallots
3 Garlic
Green Chili Petai
Ingredient
Petai
8pcs Green Chili
3 to 4 pcs Green Chili pandi
1 big Onion
4 Shallots
3 Garlic
Fried Ikan bilis
Method
Clean the green chili and green chili padi, take out the seeds.
Boiled all the ingredients for less than 5 mins
Mince onion, shallot, garlic and chilies using food blender/processor
Heat up the wok in medium heat. Using two tablespoon of oil, fry mince garlic, shallot, onion and chili padi for at least 10 mins
Add in petai and continue to stir for about 5 minutes till cook. Add salt and pepper to taste..
Lastly add fried ikan bilis, sish out and serve with nasi ulam.
