Nasi ulam consist of cooked rice that is mixed with shredded herbs such as daun kaduk (wild betelnut leaf), pucuk gajus (cashew leaf shoots), onions etc.
Author: Shannon Lim
Serves: 4
Ingredients
600g Cooked Rice - cooled
75g Dried Salted Fish
75g Dried Prawns
½ cup Grated Coconut
Finely sliced:
1 stalk Lemongrass
2 Turmeric Leaves (daun kunyit) - I omitted
10 young Wild Betel Nut Leaves (daun kaduk)
6 Kaffir Lime Leaves (daun limau purut)
2 stalks Polygonum (daun kesom) - I omitted
3 Galangal Leaves (cekur leave)
2 stalks Thai 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 coconut sugar or to taste
2-3 tablespoon water
Instructions
In a wok, dry fry dried prawns and salted fish until fragrant. Add in grated coconut and fry until slightly toasted.
Dish out and mix with rice in a large bowl. Combine the rest of the sliced herbs and seasoning. Toss well and serve.