Ingredients with Measurements:
- 2 cups of rice
- 4-5 pieces of keluak nuts
- 1 cup of mixed herbs (lemongrass, kaffir lime leaves, turmeric leaves, pandan leaves, and basil leaves)
- 1/2 cup of grated coconut
- 2 cloves of garlic
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 teaspoon of tamarind paste
- 1/2 teaspoon of shrimp paste
- 1 tablespoon of vegetable oil
- 2 cups of water
Special equipment needed:
- Mortar and pestle
- Rice cooker
Step-by-step instructions:
1. Rinse the rice and soak it in water for 30 minutes.
2. In a mortar, pound the keluak nuts until they break into small pieces. Remove the flesh from the nuts and set aside.
3. In the same mortar, pound the mixed herbs until they release their aroma.
4. In a pan, toast the grated coconut until it turns golden brown. Set aside.
5. In the same pan, heat the vegetable oil and sauté the garlic until fragrant.
6. Add the pounded keluak flesh, mixed herbs, salt, sugar, tamarind paste, and shrimp paste. Stir well.
7. Add the toasted grated coconut and stir until well combined.
8. Add the water and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
9. Add the soaked rice and stir well. Transfer the mixture to a rice cooker and cook according to the manufacturer's instructions.
10. Once the rice is cooked, fluff it with a fork and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat per serving: 5g
Carbohydrates per serving: 45g
Protein per serving: 5g
Substitutions for ingredients:
- Keluak nuts can be substituted with black beans or black olives.
- Mixed herbs can be substituted with cilantro, mint, or parsley.
- Tamarind paste can be substituted with lime juice.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Soaking the rice before cooking helps to make it fluffier.
- Toasting the grated coconut adds a nutty flavor to the dish.
- Be careful when handling keluak nuts as they can stain your hands and clothes.
Storage instructions:
Leftover Nasi Ulam Keluak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, add a splash of water to the rice and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Nasi Ulam Keluak in a large bowl or on a platter. Garnish with fresh herbs and sliced chilies.
Garnishes:
Fresh herbs, sliced chilies, chopped peanuts or cashews.
Pairings:
This dish pairs well with grilled meats or seafood.
Suggested side dishes:
Cucumber salad, pickled vegetables, or stir-fried greens.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well.
- If the rice is too wet, let it cook for a few more minutes with the lid off.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Nasi Ulam Keluak is a traditional dish from Malaysia and Indonesia. It is made with a variety of herbs and spices and is often served during special occasions.
Flavor profiles:
This dish has a nutty and slightly bitter flavor from the keluak nuts, with a fragrant and herbaceous aroma from the mixed herbs.
Serving suggestions:
Serve the Nasi Ulam Keluak with a side of cucumber salad and a cold drink.
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Region: Indonesian