My 3rd time making herbed rice. Basically, it is a rice dish mixed with a generous portions of variety of fresh herbs, it is a healthy and non oily dish at all. Previously , the ones that i made were more towards the malay version of nasi ulam ( herbed rice ) . Besides the common herbs or leaves like basil, laksa, lemongrass found in both versions, this nyonya nasi ulam uses cekur leaves, kaduk leaves and kaffir leaves. To me, i dont find a huge significance in the taste comparing the two , both just as good, just as refreshing. Leaves like mint, kaffir, thai basil have a stronger taste and aroma, you can adjust to your preference , just be prepared to allocate some time to do the slicing job. Clean and let the leaves dry before slicing, it will make the job much easier..also do not let the laksa leaves out for too long, i find that these leaves can wilt very fast.
|from bottom left clockwise - cekur leaf, kadok leaf, thai basil, lemongrass, torchginger flower, turmeric, mint and kaffir lime .|
|toasted dried shrimps and salted fish|
|the sliced ingredients|
Recipe ( from Nyonya Flavours ) with slight changes
serves 2-3 person
3 chinese bowls cooked rice, cooled
1 small piece salted fish, about 15gm
40gm dried prawns
1tbsp toasted grated coconut
1 thumb sized belacan, crushed and toasted
2cm fresh turmeric, chopped
sugar and salt to taste
Finely sliced ingredients, some with estimated amount
1 torchginger flower
2-3 stalks laksa leaves
2-3 stalks basil leaves
2 stalks mint leaves
2 cekur leaves
2 kaduk leaves
1 small turmeric leaf
2 kaffir lime leaf
1. Place cooked rice in a large mixing bowl. Deep fry the salted fish until golden and crisp, cool before shredding finely. Soak the dried prawns in hot water for a few minutes before pounding and toast in a preheated wok until aromatic and lightly browned. Pound the toasted coconut and toasted belacan.
2.Add all the sliced ingredients to the cooled rice in the bowl and stir to mix well. Add salt and sugar to taste. Serve with sambal belacan if desired.
I am submitting this post to Malaysian Food Fest ( Penang month ) hosted by Alan of Travelling Foodies
Also linking it to Cook Your Books #1 hosted by Kitchen Flavours
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