Malaysian > Rice

Nasi Ulam with Sambal Belacan Recipe

Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of mixed herbs (lemongrass, kaffir lime leaves, turmeric leaves, pandan leaves, and Vietnamese mint)
- 1/2 cup of grated coconut, toasted
- 1/2 cup of dried shrimp, soaked and chopped
- 1/2 cup of peanuts, toasted and chopped
- 1/2 cup of shallots, sliced
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- Salt and pepper to taste

Special equipment needed:
- Mortar and pestle

Step-by-step instructions:
1. In a mortar and pestle, pound the garlic, red chilies, and a pinch of salt until it becomes a paste.
2. Add the sugar, fish sauce, and lime juice to the paste and mix well.
3. In a pan, heat the vegetable oil and sauté the shallots until they become translucent.
4. Add the shrimp and cook until they turn pink.
5. Add the paste and cook for another minute.
6. In a large bowl, mix the cooked rice, mixed herbs, grated coconut, peanuts, and the shrimp paste.
7. Season with salt and pepper to taste.
8. Serve with sambal belacan on the side.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
N/A
Serving size:
4 servings

Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 10g
Carbohydrates: 45g
Fiber: 3g
Sugar: 6g

Substitutions for ingredients:
- Mixed herbs: You can use any combination of herbs that you like.
- Dried shrimp: You can use fresh shrimp or omit it altogether for a vegetarian version.
- Peanuts: You can use any other nuts that you like.
- Shallots: You can use onions instead.

Variations:
- You can add cooked chicken or beef to make it a more substantial meal.
- You can add sliced cucumber, tomatoes, and lettuce to make it a salad.
- You can add a fried egg on top for a breakfast version.

Tips and tricks:
- Toast the coconut and peanuts for extra flavor.
- Soak the dried shrimp in water for 10 minutes before chopping.
- Use a food processor if you don't have a mortar and pestle.
- Adjust the amount of chili according to your preference.

Storage instructions:
- Store the leftover in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stove with a splash of water.

Presentation ideas:
- Serve in a bowl with a sprinkle of chopped herbs on top.

Garnishes:
- Chopped herbs, sliced red chilies, and lime wedges.

Pairings:
- Grilled fish or chicken.

Suggested side dishes:
- Pickled vegetables, cucumber salad, or fried tempeh.

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth.

Food safety advice:
- Make sure to cook the shrimp thoroughly.

Food history:
- Nasi Ulam is a traditional Malay dish that is usually served during special occasions.

Flavor profiles:
- Savory, spicy, and aromatic.

Serving suggestions:
- Serve as a main dish or a side dish.

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Region: Malaysian

Taste: Spicy, Tangy, Savory, Herbal, Umami