Nasi Ulam by Sherson Lian

Ingredients

• Nasi (Rice)
• 1 cup fragrant rice
• 1 cups fresh santan
• 1 red onion - sliced
• 1 inch ginger - sliced
• 4 limau purut (kaffir lime)
• 1 pandan leaf
• 2 inches turmeric - blitz
• 4 cloves of garlic -blitz
• 3 shallots - blitz
• Turmeric powder
• Ulam (Mixed Herbs)
• 250g kacang panjang – blanched (yardlong bean)
• 5 pcs daun kunyit (turmeric leaves)
• 5 pcs cekur (galangal)
• 150g daun selasih (basil)
• 1 pcs bunga kantan (torch ginger flower)
• 10 shallots
• 10 red chilies
• 200g taugeh – blanched (bean sprouts)
• 2 telur masin (salted egg)

Method

1. 1. Combine all Nasi (rice) ingredients into a pot and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit for 5-10 minutes.
2. 2. Meanwhile, slice all Ulam (mixed herb) ingredients thinly except for taugeh (bean sprouts)
3. 3. Once ingredients are sliced, boil 2 telur masin (salted eggs) over medium heat for 10 minutes. Once cooked, dice into small pieces.
4. 4. Dish out Nasi (rice) into a large bowl and combine with the rest of the Ulam (mixed herbs). Toss well and serve warm

Notes

https://thecraversguide.com/nasi-ulam/

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