Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup mixed herbs (mint, basil, coriander, lemongrass, kaffir lime leaves), finely chopped
- 1/2 cup grated coconut, toasted
- 1/2 cup peanuts, toasted and chopped
- 1/2 cup dried shrimp, soaked and chopped
- 1/4 cup shallots, thinly sliced
- 2 cloves garlic, minced
- 2 red chillies, thinly sliced
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sambal tempoyak (fermented durian paste)
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a large bowl, mix together the cooked rice, mixed herbs, grated coconut, peanuts, and dried shrimp.
2. In a mortar and pestle or food processor, grind the shallots, garlic, and red chillies into a paste.
3. In a small bowl, mix together the tamarind paste, palm sugar, salt, and black pepper.
4. Heat a small pan over medium heat and add the spice paste. Cook for 1-2 minutes until fragrant.
5. Add the tamarind mixture to the pan and cook for another minute.
6. Add the sambal tempoyak to the pan and stir to combine.
7. Pour the sambal tempoyak mixture over the rice mixture and toss to coat evenly.
8. Serve the nasi ulam with sambal tempoyak immediately.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 13g
Carbohydrates: 50g
Protein: 10g
Substitutions for ingredients:
- Mixed herbs: You can use any combination of herbs you like, such as parsley, cilantro, or dill.
- Dried shrimp: You can substitute with dried anchovies or skip it altogether for a vegetarian version.
- Sambal tempoyak: If you can't find sambal tempoyak, you can substitute with regular sambal or any other spicy sauce you like.
Variations:
- Add some grilled chicken or shrimp for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add some sliced cucumber or tomato for a refreshing crunch.
Tips and tricks:
- Toasting the coconut and peanuts brings out their flavor and adds a nice crunch to the dish.
- Soak the dried shrimp in water for 10-15 minutes before chopping to soften them.
- Adjust the amount of chillies in the sambal tempoyak to your liking.
Storage instructions:
Store any leftovers in an airtight container 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 with sambal tempoyak in a large bowl or on individual plates.
Garnishes:
Garnish with some extra chopped herbs or sliced red chillies for a pop of color.
Pairings:
Pair with a cold glass of iced tea or a refreshing cucumber salad.
Suggested side dishes:
- Grilled chicken or shrimp skewers
- Stir-fried vegetables
- Coconut rice pudding for dessert
Troubleshooting advice:
- If the sambal tempoyak is too spicy, you can add more palm sugar to balance it out.
- If the rice mixture is too dry, you can add a splash of water or coconut milk to moisten it.
Food safety advice:
Make sure to cook the spice paste and sambal tempoyak thoroughly to avoid any foodborne illnesses.
Food history:
Nasi ulam is a traditional Malaysian dish that is made with a variety of fresh herbs and spices. Sambal tempoyak is a spicy sauce made from fermented durian fruit.
Flavor profiles:
The nasi ulam with sambal tempoyak has a complex flavor profile that is spicy, sweet, and savory. The fresh herbs and spices add a fragrant and earthy taste, while the sambal tempoyak brings a rich and pungent flavor.
Serving suggestions:
Serve the nasi ulam with sambal tempoyak as a main dish for lunch or dinner.
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Region: Malaysian