This is a print preview of "Nasi Ulam (Steamed Rice with Asian Herbs)" recipe.

Nasi Ulam (Steamed Rice with Asian Herbs) Recipe
by Navaneetham Krishnan

Nasi Ulam (Steamed Rice with Asian Herbs)

It’s a fragrant rice dish with added variety and texture from fried fish and a little smear of sambal belacan for fiery oomph!!!!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 6 person

Goes Well With: a complete meal on its own

Ingredients

  • 3 cups steamed white rice
  • 3 sardine/mackerel fish - rub salt over, fry and flaked with all bones removed.
  • Herbs/ulam
  • 4-5 kacang botol (winged beans)
  • One handful of pegaga/Indian pennywort
  • 1 daun kunyit/turmeric leaf
  • 1 lemongrass
  • 1 bunga kantan/ginger torch bud
  • One handful of Thai basil leaves
  • 2-3 sprigs spring onions
  • 4 shallots
  • Salt (if needed)
  • All shredded/sliced thinly

Directions

  1. Add all the ingredients in a large mixing bowl.
  2. Season with salt (if needed).
  3. Toss together and serve with a scoop of sambal belacan.