Nasi Ulam is Malay for "rice" (nasi)
with a whole variety of local greens.
These greens comprise vegetables, herbaceous plants,
edible wild plants, shoots, leaves, and stems.
Also known as kampung salad,
Nasi Ulam is a signature dish of Peranankans as well as the Malays.
Nasi Ulam has been a popular dish
with the natives of the Malay Peninsula.
But like many dishes in South East Asia,
other cultures also have their version of the dish,
especially the Peranakans who adapted the dish
until it became an integral part of Straits cooking.
It is now known as "Queen" of all Peranakan rice.
-By Suchitthra Vasu
Recipe adapted from Tracer (www.umami.typepad.com)
(some quantities are vague,
because it can be guess-timated according to personal taste):
4 cups of rice, cooked
Salted fish, about 10 g, fried, then cooled and shredded finely
Dried shrimps, about 1 big handful, fried and cooled
1 tbsp belacan, toasted
2 tbsp kerisik (toasted grated coconut), dry-toasted in a wok
Herbs ( Finely sliced)
1 serai (lemongrass), only the tender inner parts of the white end
1 bunga kantan (ginger flower)
3 stalks daun kesom (laksa leaves)
3 stalks basil leaves
3 stalks mint leaves
3-4 cekur leaves
6 kaduk leaves
1 turmeric leaf
1 kaffir lime leaf
1 cm fresh turmeric, finely chopped
pepper to taste
toasted almonds for garnish
I personally have a love hate relationship
with this amazing peranakan dish!
I swear the "finely slice herbs" in the recipe is a pain in the arse!
I shove a spoonful of Nasi Ulam into my mouth,
my stomach would immediately ease the pain in the arse
telling it that it's all worth it!
*Complicated Human Anatomy*
Now the bad news....
Hiroshi loves Nasi Ulam too!!!!