Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chinese peranakan mixed herbs rice - nasi ulam. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Chinese Peranakan Mixed Herbs Rice - Nasi Ulam is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Chinese Peranakan Mixed Herbs Rice - Nasi Ulam is something which I have loved my entire life. They’re nice and they look fantastic.
Nasi means rice in Malay, while ulam means the assortment of herbs served during meal times. In general terms, the ulam is equivalent to "salad" and they are usually eaten with sambal belacan, which is the national condiment of Malaysia. However, in nasi ulam, the herbs are sliced finely and mixed with rice and other ingredients.
To get started with this particular recipe, we must first prepare a few components. You can cook chinese peranakan mixed herbs rice - nasi ulam using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Peranakan Mixed Herbs Rice - Nasi Ulam:
- Make ready 3 grams bowl of cooked white rice
- Get 1/2 cup grated coconut
- Make ready 4 stick lemon grass
- Get 2 stick torch ginger bud
- Prepare 1 clove ginger
- Get 100 grams dried shrimps
- Take 2 clove turmeric
- Make ready 3 turmeric leaves
- Get 20 peppermint leaves
- Take 4 kaffir leaves
- Take 20 grams black/white pepper
- Prepare 100 grams salted fish (Kurau/threadfin)
- Make ready 5 clove Shallots
- Take 10 cashew leaf shoots
By using our services, you agree to our. Nasi ulam is a Malay dish, and a staple to many people in Malaysia, especially for the Malays and Nyonya/Peranakan (or Straits-born Chinese). As a multi-ethnic country makes up of Malays, Chinese, Indians, and Eurasians, nasi ulam is much loved by many denizens of Malaysia, regardless of race, ethnicity, religion, or origin. Nasi Ulam refers to a rice salad which uses local herbs and vegetables as the main ingredients.
Instructions to make Chinese Peranakan Mixed Herbs Rice - Nasi Ulam:
- cooked white rice to be cool down for an hour
- grated coconut to be fried in low heat without oil until slightly brown with minor aroma
- pound dried shrimps and pepper to sea sand size
- cut all other ingredients to millimeters size
- put rice in big bowl and mix with all the other ingredients
- add salted fish at the final stage to control saltiness of dish
- for vegetarians replace fish and shrimp with salted branches and sea salt
Nasi ulam consists of cooled cooked rice, mixed with shallots, galangal, lemongrass, coconut, chili, calamansi juice, with chopped herbs such as daun kaduk (wild pepper leaf), daun kesum. On the Trail of a Phoenix - Nasi Ulam. Nasi Ulam, or pronounced as "nasik ulam" in Baba Malay is a classic Peranakan dish which has its roots in Southeast Asian cooking. Comprising of essentially a variety of chiffonaded herbs tossed in steamed fragrant rice, it is painstaking to prepare and thus usually served on "ari besair" during weddings, birthdays or other celebratory events. Nasi ulam is a traditional Betawi and Malay dish of steamed rice (nasi) served with various herbs and vegetables (ulam), commonly found in Indonesian and Malaysian cuisines.
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