Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of mixed herbs (pennywort, basil, mint, and lemongrass)
- 1 cup of grated coconut
- 1 cup of sliced cucumber
- 1 cup of sliced mango
- 1/2 cup of sliced shallots
- 1/4 cup of sliced red chili
- 1/4 cup of sliced green chili
- 2 tablespoons of dried shrimp
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of sugar
- Salt to taste
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, pound the mixed herbs until they are finely chopped.
2. Add the grated coconut and pound until well combined.
3. In a mixing bowl, combine the pounded herbs and coconut mixture with the cooked rice. Mix well.
4. In a separate mixing bowl, combine the sliced cucumber, mango, shallots, red chili, green chili, dried shrimp, fish sauce, lime juice, sugar, and salt. Mix well.
5. Serve the Nasi Ulam with the Kerabu Mangga on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 7g
- Total carbohydrates: 43g
- Protein: 5g
Substitutions for ingredients:
- Mixed herbs: You can use any combination of herbs that you like, such as parsley, cilantro, and dill.
- Grated coconut: You can use desiccated coconut or fresh coconut.
- Dried shrimp: You can use dried anchovies or skip this ingredient altogether.
- Fish sauce: You can use soy sauce or salt instead.
Variations:
- You can add cooked chicken or shrimp to the Nasi Ulam for extra protein.
- You can substitute the mango with pineapple or papaya.
- You can add chopped peanuts to the Kerabu Mangga for extra crunch.
Tips and tricks:
- Use a sharp knife to slice the herbs, cucumber, mango, and shallots thinly.
- Toast the grated coconut in a dry pan over medium heat until golden brown for extra flavor.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
- Store the Nasi Ulam and Kerabu Mangga separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Nasi Ulam in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Nasi Ulam and Kerabu Mangga on separate plates for a colorful presentation.
- Garnish with extra herbs and sliced chili for a pop of color.
Garnishes:
- Extra herbs
- Sliced chili
Pairings:
- Serve with a side of sambal for extra heat.
Suggested side dishes:
- Grilled chicken or fish
- Stir-fried vegetables
Troubleshooting advice:
- If the Nasi Ulam is too dry, add a splash of water or coconut milk to moisten it.
Food safety advice:
- Make sure to wash all herbs and vegetables thoroughly before using them.
Food history:
- Nasi Ulam is a traditional Malaysian dish that is made with a mixture of herbs and rice.
- Kerabu Mangga is a Malaysian salad that is made with sliced mango and a spicy dressing.
Flavor profiles:
- Nasi Ulam is fragrant and herbaceous, while the Kerabu Mangga is sweet, sour, and spicy.
Serving suggestions:
- Serve the Nasi Ulam and Kerabu Mangga as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian