Nasi Ulam a Nyonya rice dish.
“Nasi” translated in English for “rice” and “Ulam” means “herbs”.
A incredibly healthy dish and can be pretty addictive.
The preparation may seemed tedious to some.
There are many ways of preparing this dish, some prefer more herbs but others may not.
Here is my own version of Nyonya Nasi Ulam (Herbal Rice).
Instead of salted fish or Ikan Selar Kuning , I replaced with meaty fish cooked in turmeric Basmati rice and selected herbs.
2 cups Basmati Rice Classic
2 tablespoons minced dried shrimps (soak, minced, fry and cool)
1 piece of Red Snapper Fillet (Meaty Fish) (de skinned) and pan fry.
3 – 4 tablespoons Turmeric Powder
2 tablespoons MasterFoods Parsley Flakes
Salt, sugar and pepper to taste
5 tablespoons of fresh grated coconut
1 small piece Belachan (toasted and grounded)
Ingredients (chopped finely)
2 inches stalk torch ginger flower (bunga kantan)
4 pieces Mint Leave (daun pudina)
4 pieces lime leave (daun limau purut)
Few stalks of Cilantros
2 fresh red chillies
Pan fry the fish meat until fully cooked.
Set aside to cool and shred into small pieces.
Panfry the freshly grated coconut until fragrant and slightly light brown. Set aside.
Cooked the Basmati rice and set aside.
(I have chose this rice instead of the normal rice for better fragrance and fluffy texture of the rice grain).
Chopped finely the all the ingredients (torch ginger flower, mint leaves, cilantros, shallots and lime leaves) and set aside in a plate.
In a mixing bowl, add the cooked Basmati rice and include the turmeric powder and mix well to your desired colouring.
Now include all the finely chopped ingredients including the grounded Belachan.
Blend the ingredients together with the rice and add sea salt, coarse sugar and grounded pepper.
I have include two tablespoons of MasterFoods Parsley flakes to the combination.
Followed by the panfried grated coconut and lastly the shredded fish meat but set aside a portion to be added on top of each plate during serving.
Stir all the ingredients and mix them well.
Transfer the Nasi Ulam into the rice cooker to preheat before serving.
Its best to serve this rice dish slightly warm.
Portion each serving onto a plate and add extra shredded fish meat and garnish with cilantros and fried shallots.
A yummilicious plate of herbal nutritious rice not to be missed.
For more rice dishes such as Pineapple Rice, check out at this link.