Nasi Ulam

Photo: flickr user MyLifeStory

Ingredients

600 grams cooked rice

75 grams shredded and grilled salted fish (meat only)

75 grams dried prawns

1 cup toasted and pounded grated coconut

1 stalk lemon grass

2 turmeric (kunyit) leaves

10 young kaduk leaves

6 kaffir lime leaves (daun limau purut)

2 stalks polygonum (daun kesom)

3 cekur leaves

2 stalks basil (selasih)

5 mint leaves (daun pudina)

1 wild ginger flower (bunga kantan)

5 shallots

teaspoon salt or to taste

1 teaspoon pepper

teaspoon ground black pepper powder

1 tablespoon sugar or to taste

1 cube ikan bilis stock granules

3 tablespoons water

Preparation

Method:STEAM overnight cooked rice until soft. Put rice in a large basin. Heat 2 tbsp oil in a wok; saute dried prawns until fragrant. Add in all the seasoning ingredients and mix well. Dish out and mix with the rice. Combine the rest of the sliced vegetables or 'ulam-ulam'. Toss well and serve.

Footnote: All the 'ulam' ingredients are obtainable from the wet market.