Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup mixed herbs (kaffir lime leaves, lemongrass, turmeric leaves, pandan leaves, Vietnamese mint, Thai basil, and coriander)
- 1 small red onion, thinly sliced
- 1 small cucumber, thinly sliced
- 1 small carrot, grated
- 1/2 cup roasted peanuts, chopped
- 1/2 cup dried anchovies (ikan bilis)
- 2 tablespoons vegetable oil
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
Special equipment needed:
- Mortar and pestle
- Wok or frying pan
Step-by-step instructions:
1. Wash and finely chop the mixed herbs. Use a mortar and pestle to pound the herbs until fragrant.
2. In a large bowl, mix the cooked rice with the pounded herbs and sliced red onion.
3. In a wok or frying pan, heat the vegetable oil over medium heat. Add the dried anchovies and fry until crispy. Remove from the pan and set aside.
4. In the same pan, add the tamarind paste, brown sugar, fish sauce, and lime juice. Stir until the sugar dissolves and the sauce thickens.
5. Add the fried anchovies to the sauce and stir until coated evenly.
6. Serve the Nasi Ulam with the Sambal Ikan Bilis, sliced cucumber, grated carrot, and chopped peanuts.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat: 14g
- Carbohydrates: 38g
- Protein: 10g
Substitutions for ingredients:
- Mixed herbs: You can use any combination of fresh herbs that you like.
- Dried anchovies: You can use dried shrimp or skip this ingredient altogether.
- Tamarind paste: You can use lime juice or vinegar instead.
Variations:
- Vegetarian: Skip the dried anchovies and use soy sauce instead of fish sauce.
- Spicy: Add chopped chili peppers to the Sambal Ikan Bilis.
Tips and tricks:
- Use leftover rice for this recipe to save time.
- Make the Sambal Ikan Bilis ahead of time and store it in the fridge for up to a week.
- Adjust the amount of sugar and fish sauce in the Sambal Ikan Bilis to your liking.
Storage instructions:
- Store any leftover Nasi Ulam and Sambal Ikan Bilis separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat the Nasi Ulam in the microwave or on the stovetop until heated through. Reheat the Sambal Ikan Bilis in a small saucepan over low heat until warmed.
Presentation ideas:
- Serve the Nasi Ulam and Sambal Ikan Bilis on a large platter and garnish with chopped peanuts and fresh herbs.
Garnishes:
- Chopped peanuts
- Fresh herbs (coriander, Thai basil, Vietnamese mint)
Pairings:
- Serve with a side of pickled vegetables or a simple salad.
Suggested side dishes:
- Pickled vegetables
- Simple salad
Troubleshooting advice:
- If the Sambal Ikan Bilis is too thick, add a splash of water to thin it out.
- If the rice is too dry, sprinkle a little water over it before mixing with the herbs.
Food safety advice:
- Make sure to wash all herbs and vegetables thoroughly before using.
- Store any leftovers in the fridge and consume within 3 days.
Food history:
- Nasi Ulam is a traditional Malaysian dish that is made with a mix of fresh herbs and rice.
- Sambal Ikan Bilis is a spicy sauce made with dried anchovies that is commonly used in Malaysian cuisine.
Flavor profiles:
- Nasi Ulam has a fresh and herbaceous flavor.
- Sambal Ikan Bilis is spicy, sweet, and savory.
Serving suggestions:
- Serve the Nasi Ulam and Sambal Ikan Bilis as a main dish for lunch or dinner.
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Region: Malaysian