Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of mixed herbs (mint, basil, coriander, lemongrass, kaffir lime leaves)
- 1/2 cup of grated coconut
- 1/2 cup of thinly sliced shallots
- 1/2 cup of thinly sliced cucumber
- 1/2 cup of thinly sliced carrot
- 1/2 cup of thinly sliced red chili
- 1/2 cup of thinly sliced green chili
- 1/2 cup of thinly sliced pucuk paku (fiddlehead fern)
- 1/4 cup of tamarind juice
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- Salt to taste
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
a. In a mortar and pestle, pound the mixed herbs until they are slightly crushed.
b. In a pan, dry roast the grated coconut until golden brown.
c. In a mixing bowl, combine the cooked rice, pounded herbs, and roasted coconut. Mix well.
d. In another mixing bowl, combine the thinly sliced shallots, cucumber, carrot, red chili, green chili, and pucuk paku.
e. In a small bowl, mix the tamarind juice, fish sauce, palm sugar, and salt until well combined.
f. Pour the tamarind mixture over the sliced vegetables and mix well.
g. Serve the nasi ulam with the kerabu pucuk paku on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
5. Temperature:
- Dry roast the grated coconut on medium heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 250
- Fat: 8g
- Carbohydrates: 40g
- Protein: 5g
Substitutions for ingredients:
- Instead of pucuk paku, you can use other leafy greens like spinach or kale.
- If you don't have tamarind juice, you can use lime juice instead.
- Instead of fish sauce, you can use soy sauce.
Variations:
- You can add grilled chicken or shrimp to the nasi ulam for extra protein.
- You can add sliced mango or pineapple to the kerabu pucuk paku for a sweet and tangy flavor.
Tips and tricks:
- Make sure to wash the pucuk paku thoroughly before slicing.
- Use fresh herbs for the best flavor.
- Adjust the amount of chili according to your spice preference.
Storage instructions:
- Store the nasi ulam and kerabu pucuk paku 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 pucuk paku on separate plates for a colorful presentation.
Garnishes:
- Garnish the nasi ulam with a sprig of fresh herbs.
Pairings:
- Serve the nasi ulam with a side of sambal belacan for extra heat.
Suggested side dishes:
- Serve the nasi ulam with a side of acar (pickled vegetables) or kerabu mangga (mango salad).
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 vegetables thoroughly before slicing.
Food history:
- Nasi ulam is a traditional Malay dish that is typically served with a variety of herbs and spices.
Flavor profiles:
- Nasi ulam is a fragrant and flavorful dish that combines the earthy flavors of rice and herbs with the sweet and tangy flavors of the kerabu pucuk paku.
Serving suggestions:
- Serve the nasi ulam and kerabu pucuk paku with a side of sliced cucumber and tomato.
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Region: Malaysian