Nasi
Ulam is our beloved Malay rice dish, also known as herbed rice. While simple
and easy to make, it’s all about gathering the right herbs. As a vegetarian and
vegan-friendly dish, you can adapt by using whatever herbs are
available - sometimes omitting certain ones is perfectly fine. After all, there
are various types of herbed rice, depending on the combination of herbs used.
However, the key difference lies in the herbs themselves.
At Nava’s Zen, where we grow all the
herbs, the experience of handpicking fresh herbs adds a special touch - perfect
for those passionate about urban gardening. There are three unique herbed rice
recipes to choose from, or you can try each one to see which suits your taste
best.
With its crunchy texture from the herbs and fragrant, flavorful rice, Nasi Ulam is truly yummlicious.
Nasi Ulam (Herbed Rice)
Ingredients
1 cup cooked
basmati rice
1 lemongrass
stalk
½ ginger torch
flower
A few Thai
betel leaves
2 to 3 kaffir
lime leaves
A few daun
selom (water dropwort or water celery)
A few ulam raja
(king salad)
1 turmeric
leaf
Red chillies as needed
** Slice all these herbs thinly
A handful of
dried black raisins
1-2 chopped
shallots
Salt to taste
Into the warm
or cooled cooked rice, add all the sliced herbs, raisins, and chopped shallots.
Toss everything
together until well combined.
Taste for salt and adjust as needed.
Ingredients
3 cups rice
One handful of pegaga (Indian pennywort)
3 - 4 kacang botol (winged beans)
1 lemongrass stalk
1 bunga kantan (ginger torch bud)
1 daun kunyit
(turmeric leaf)
One handful of
Thai basil leaves
2-3 sprigs
spring onion
4 shallots
Salt (if
needed)
The preparation method remains consistent with Vegetarian Nasi Ulam. Serve alongside a vegetarian sambal for a perfect pairing.
Add ½ tablespoon of turmeric powder to the rice before cooking.
Select herbs from the options provided for Vegetarian Nasi Ulam and Nasi Ulam Malaysia.
Follow the same cooking technique.
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