Nasi Ulam (Nyonya Herb Rice)
Nasi Ulam - a Nyonya Herb Rice packed with fish flakes, kerisik, and aromatic herbs. Delicious eaten on its own or with other main and side dishes.
- Prep time
- 35 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 rice cooker cups long grain rice ((1½ cups/300g))
- ½ cup grated coconut ((50g))
- 4 oz snapper fillet ((113g))
- ¾ tsp ground pepper ((divided))
- 1½ tsp salt ((divided))
- 5 shallots ((thinly sliced))
- 1 lemongrass ((white part only), thinly sliced)
- 5 turmeric leaves ((thinly sliced))
- 5 kaffir lime leaves ((thinly sliced))
- 1 cup daun kesum (/ polygonum / Vietnamese mint, thinly sliced (10g))
- 1 cup mint leaves ((thinly sliced) (10g))
- ¾ tsp sugar
Instructions
- 1
Wash and drain rice 3 to 4 times in rice cooker pot. Add 2 cups (480ml) water or until the 2 cup mark. Wipe the exterior of the pot dry and place in the rice cooker. Press the cook button.
- 2
Prepare kerisik (fried coconut paste). Please refer to this tutorial for full instructions.
- 3
Pan fry fish in a non-stick pan with ¼ teaspoon ground pepper and ½ teaspoon salt until it flakes, about 10 minutes. Break up the fish with your spatula.
- 4
Transfer cooked rice to a big bowl. Add fish flakes, kerisik, shallots, lemongrass, turmeric leaves, kaffir lime leaves, daun kesum, mint leaves, ground pepper, salt, and sugar. Stir to get everything well mixed.
- 5
Serve warm with main and side dishes.