Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of mixed herbs (pandan leaves, kaffir lime leaves, lemongrass, turmeric leaves, and Vietnamese coriander)
- 1/2 cup of grated coconut
- 1/2 cup of toasted peanuts
- 1/2 cup of sliced shallots
- 1/2 cup of sliced cucumber
- 1/2 cup of sliced tomatoes
- 1/2 cup of sliced green beans
- 1/2 cup of sliced carrots
- 1/2 cup of sliced cabbage
- 1/2 cup of sliced long beans
- 1/2 cup of sliced red chili
- 1/2 cup of sliced green chili
- 1/2 cup of sliced garlic
- 1/2 cup of sliced ginger
- 1/2 cup of sliced galangal
- 1/2 cup of sliced lemongrass
- 1/2 cup of sliced turmeric
- 1/2 cup of vegetable oil
- 1/2 cup of tamarind juice
- 1/2 cup of palm sugar
- 1/2 cup of salt
Special equipment needed:
- Mortar and pestle
- Wok
- Blender
Step-by-step instructions:
1. In a mortar and pestle, pound the sliced garlic, ginger, galangal, lemongrass, and turmeric until they become a paste.
2. In a wok, heat the vegetable oil and fry the paste until fragrant.
3. Add the sliced red chili and green chili to the wok and fry for 2 minutes.
4. Add the tamarind juice, palm sugar, and salt to the wok and stir until the sugar dissolves.
5. Remove the wok from heat and let the sambal hijau cool down.
6. In a blender, blend the mixed herbs until finely chopped.
7. In a mixing bowl, mix the cooked rice, blended mixed herbs, grated coconut, toasted peanuts, sliced shallots, sliced cucumber, sliced tomatoes, sliced green beans, sliced carrots, and sliced cabbage.
8. Serve the nasi ulam with the sambal hijau.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Protein per serving: 8g
Carbohydrates per serving: 55g
Fiber per serving: 6g
Sugar per serving: 10g
Sodium per serving: 800mg
Substitutions for ingredients:
- Mixed herbs: You can use any herbs that you like such as basil, mint, or cilantro.
- Tamarind juice: You can use lime juice or vinegar instead.
- Palm sugar: You can use brown sugar or honey instead.
- Vegetables: You can use any vegetables that you like such as spinach, kale, or broccoli.
Variations:
- Nasi Ulam with Sambal Belacan: Instead of using sambal hijau, you can use sambal belacan which is made of shrimp paste, chili, and lime juice.
- Nasi Ulam with Fried Chicken: You can serve the nasi ulam with fried chicken for a complete meal.
- Nasi Ulam with Grilled Fish: You can serve the nasi ulam with grilled fish for a healthier option.
Tips and tricks:
- You can make the sambal hijau in advance and store it in the fridge for up to a week.
- You can use a food processor instead of a mortar and pestle to make the paste.
- You can add more or less chili depending on your preference.
Storage instructions:
Store the nasi ulam in an airtight container in the fridge for up to 3 days.
Reheating instructions:
You can reheat the nasi ulam in the microwave or on the stove.
Presentation ideas:
You can serve the nasi ulam in a bowl and top it with the sambal hijau.
Garnishes:
You can garnish the nasi ulam with sliced lime, sliced chili, or chopped cilantro.
Pairings:
You can pair the nasi ulam with a cold drink such as iced tea or coconut water.
Suggested side dishes:
You can serve the nasi ulam with a side of pickles or crackers.
Troubleshooting advice:
- If the sambal hijau is too spicy, you can add more palm sugar to balance the flavor.
- If the nasi ulam is too dry, you can add more coconut milk or water to make it moist.
Food safety advice:
Make sure to wash all the vegetables and herbs thoroughly before using them.
Food history:
Nasi ulam is a traditional Malay dish that is usually served during special occasions such as weddings or festivals.
Flavor profiles:
The nasi ulam has a fragrant and herbaceous flavor while the sambal hijau has a spicy and tangy flavor.
Serving suggestions:
You can serve the nasi ulam with other Malay dishes such as rendang or satay.
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