Nasi Ulam
By: Anonymous
Published: Friday, February 12, 2010 - 10:35pm

Ingredients




600 grams cooked rice
75 grams shredded and grilled salted fish (meat only)
75 grams dried prawns
1 cup toasted and pounded grated coconut
1 stalk lemon grass
2 turmeric (kunyit) leaves
10 young kaduk leaves
6 kaffir lime leaves (daun limau purut)
2 stalks polygonum (daun kesom)
3 cekur leaves
2 stalks basil (selasih)
5 mint leaves (daun pudina)
1 wild ginger flower (bunga kantan)
5 shallots
teaspoon salt or to taste
1 teaspoon pepper
teaspoon ground black pepper powder
1 tablespoon sugar or to taste
1 cube ikan bilis stock granules
3 tablespoons water

Preparation

1 Method:STEAM overnight cooked rice until soft. Put rice in a large basin. Heat 2 tbsp oil in a wok; saute dried prawns until fragrant. Add in all the seasoning ingredients and mix well. Dish out and mix with the rice. Combine the rest of the sliced vegetables or 'ulam-ulam'. Toss well and serve. 2 Footnote: All the 'ulam' ingredients are obtainable from the wet market.