Nasi Ulam
Nasi Ulam
Get this easy, aromatic Malaysian rice dish recipe by Martin Yan from Back to Basics.
  • Technique Stir Frying
  • Preparation Time 5 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
As seen on Back to Basics
Ingredients
  • 4 tablespoons Cooking oil
  • 2 teaspoons Anchovy granules
  • 1½ teaspoons Sugar
  • ½ teaspoon Salt (to taste)
  • 150 grams Shrimps - steamed & shelled
  • 1 teaspoon already fried & pounded dried Small shrimps (Geragau) (optional)
  • 1½ tablespoons already roasted grated Coconut and coarsely pounded but not until oily (kerisik)
  • 500 grams Cooked rice, fluffed and cooled
  • 5 Long beans, thinly sliced
  • 4 pointed young Pepper (kaduk) leaves, finely sliced
  • 1 stalks Lemon grass, finely sliced
  • 4 Kaffir lime leaves, thinly sliced
  • 1 Torch ginger bud (bunga kantan), thinly sliced
  • 1 young Turmeric leaf, finely sliced
  • 2 stalk Polygonum (kesum) leaves, finely sliced
  • Finely Ground Paste:
  • 100 grams Shallots
  • 1 clove Garlic
  • 1 teaspoon crushed Dried shrimp paste
  • ½ teaspoon ground White pepper
  • 1 stalk Lemon grass, sliced
  • Garnish:
  • 3 tablespoons crisp-fried Shallots
  • 1 Cucumber, seeded and cubed
  • 2 Red chillies, thinly sliced
Method
  1. Heat the cooking oil and fry finely ground paste until fragrant
  2. Add anchovy stock granules, sugar and salt and transfer to a bowl
  3. Add fish flakes, prawns, small dried shrimps, pounded grated coconut and rice and mix well
  4. Mix in the long beans and herbs
  5. Garnish with crisp-fried shallots, cucumber and red chillies

Tagged Under

Recipes to consider

Trending