Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of mixed herbs (lemongrass, kaffir lime leaves, pandan leaves, turmeric leaves, and Thai basil)
- 1 cup of shredded coconut, toasted
- 1 cup of kerabu kacang botol (winged bean salad)
- 1 tablespoon of tamarind paste
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Mortar and pestle
Step-by-Step Instructions:
1. Wash and chop the mixed herbs finely. Set aside.
2. In a mortar and pestle, pound the tamarind paste, fish sauce, palm sugar, and vegetable oil until well combined.
3. In a large mixing bowl, combine the cooked rice, mixed herbs, and the pounded mixture. Mix well.
4. Add the toasted shredded coconut and kerabu kacang botol to the mixing bowl. Mix well.
5. Season with salt and pepper to taste.
6. Serve the Nasi Ulam with Kerabu Kacang Botol immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 10g
Saturated fat: 7g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrate: 50g
Dietary fiber: 4g
Sugars: 4g
Protein: 5g
Substitutions for ingredients:
- Mixed herbs: You can use any combination of herbs that you like, such as mint, cilantro, or parsley.
- Kerabu kacang botol: You can substitute with any type of salad or vegetable dish.
Variations:
- Add grilled chicken or shrimp to make it a complete meal.
- Substitute the shredded coconut with roasted peanuts for a different texture.
Tips and Tricks:
- Use freshly cooked rice for the best results.
- Toast the shredded coconut until golden brown for a nutty flavor.
- Adjust the seasoning to your liking.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Nasi Ulam with Kerabu Kacang Botol in a large bowl or on individual plates.
Garnishes:
Garnish with fresh herbs or sliced chili peppers for added flavor and color.
Pairings:
Pair with a refreshing drink, such as iced tea or coconut water.
Suggested Side Dishes:
Serve with grilled or roasted vegetables for a complete meal.
Troubleshooting Advice:
- If the rice is too dry, add a little bit of water or coconut milk to moisten it.
- If the seasoning is too strong, add more rice to balance it out.
Food Safety Advice:
- Make sure to wash all the herbs and vegetables thoroughly before using them.
- Store any leftovers in the refrigerator and consume within 2 days.
Food History:
Nasi Ulam is a traditional Malaysian dish that is made with mixed herbs and rice. It is a popular dish in Southeast Asia and is often served during special occasions.
Flavor Profiles:
This dish has a fragrant and herbaceous flavor, with a hint of sweetness from the toasted coconut and palm sugar.
Serving Suggestions:
Serve the Nasi Ulam with Kerabu Kacang Botol as a side dish or as a main course with grilled or roasted meat.
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Region: Malaysian