nasi ulam singapore recipe
Always share recipes and videos by attributing with a link to this website. However, unlike western salads, ulam is sometimes cooked using the grilling, boiling or steaming method and is often served with sambal belacan to enhance its taste. I made this in the US and I couldn’t get all the ingredients. Thanks so much. 11. You need to do the following steps to make the dried shrimp taste very good. While there is a variety of nasi ulam across Indonesia, Malaysia and Southern Thailand, Nasi Ulam Nyonya offers the typical peranakan flavours as its name suggests. Nasi Ulam - a Nyonya Herbed Rice packed with fish flakes, kerisik, and aromatic herbs. The best type of rice to use when preparing Nasi Ulam Nyonya is the long grain rice. As a result, this traditional Peranakan dish is no longer common in the market place and not many people are aware of it. CreatureS does theirs Japanese onigiri-style and they are WONDERFUL! Nasi means rice in Malay, while ulam means the assortment of herbs served during meal times. Yield. In Southeast Asia, you’ll find handfuls of exotic herbs like wild betel leaf, turmeric leaf, and ginger flower used. Must Tries : salad, Prawns, Laksa Lemak. …. And to all the readers, nasi ulam is best paired with Tau Yu Bak (Black Sauce Pork Belly) and Sambal Tiger King Prawn with sambal belachan. Heat up a wok and dry toast the pounded shrimp until they are dry or smell aromatic. Slice turmeric leaf, kafir lime leaves, mint leaves, Vietnamese coriander, … Nasi Ulam Nyonya atau dikenali sebagai Nyonya Herbs Rice yang seperti nasi kerabu cuma dalam versi Nyonya Peranakan. If you use regular rice for this recipe, you might want to chill it in the fridge overnight to lose the moisture content in the rice. All content provided on this site is for informational purposes only and should not be construed as medical or health advice. Place all the ingredients for the sambal tumis into a food processor and blitz until smooth. Download or Print. Leave aside. What’s more, it can be a complete meal on its own. The dried shrimp you can dry fried but not necessary. Set aside. When cooked, flake the fish, removing skin and bones, and peel the prawns. 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). Found all over southern Thailand, Malaysia, Indonesia and here in Singapore, recipes for nasi ulam differ from location to location, family to family, but this Peranakan version was recommended to me by KF Seetoh, the founder of renowned food guide Makansutra. 30 mins. Having a variety of local vegetables and herbs as its main ingredients and tossed with rice, nasi ulam is exactly what its name suggests. This recipe is only 310 calories per serving. Tools Used in Making This Nasi Ulam (Nyonya Herb Rice) It is a lovely recipe – I know I will love it – but is the coconut dry-fried until golden or in some oil of some sort? Info. The exotic, earthy, and aromatic nuance of the different herbs, paired with rice and dry-toasted shredded coconut or kerisik yield a richly fragrant and scrumptious concoction that is uniquely Malaysian. Do not burn the dried shrimp. Rasa Malaysia contains affiliate links and sponsored posts. Transfer to the mortar and pestle and pound until fine. © Nyonya Cooking. 3) Use Dried Salted Fish (instead of salt for better flavouring) For those who do not know, nasi ulam ingredients especially the various leaves helps to digest our digestive system much easier. Step 2. There is no deep-frying and there is no fresh shrimp. Pour the shredded coconut, salted fish and dried shrimps onto rice cooled to room temperature. Carefully mix thoroughly until aromatics coats the grains of rice. Filed Under: Malaysia Kitchen, Malaysian Recipes, Recipes. Finely julienne the lemongrass, turmeric, galangal, ginger torch flower and shallot. We have a very similar dish here in south India with peanuts instead of the shrimp, coriander and curry leaves instead of ur picks – just plain coconut rice. Make the shredded coconut into kerisik by stir-frying them continuously in a wok, until they turn golden brown in color. Recipe: Nasi Ulam Ingredients. Remove stalks from leaves. A trip to your local Asian stores (try Vietnamese or Thai grocery stores) will enable you to gather all the ingredients needed for the dish. I am writing to ask a question about the Nasi Ulam. The aroma of the different herbs, paired with rice and dry-toasted shredded coconut or kerisik, dried shrimp and fish floss (serunding ikan) arouse my appetite. Coarsely pound them using a mortar and pestle. Please refer to my detailed video tutorial here for instructions –> Kerisik (Fried Coconut Paste) . Telah beberapa hari tidak berselera makan, tapi dengan nasi ulam, barulah rasa sedikit berselera. Archives. Level 22 Courtyard by Marriott Singapore Novena, 99 Irrawaddy Road, 329568. Nasi Ulam by Chef Raymond Khoo. Thank you for sharing a dish which only very very few restaurants in Malaysia still practice. Spicy, rich and fall-apart-fork-tender, add a little lontong and you’re in meaty heaven! Separately toast dried prawns and coconut, each mixed with a pinch of salt and shredded lime leaves, in a slow 100°C oven till browned. NASI ULAM. homemade recipe: nasi ulam is a sonic reimagination of a recipe of nasi ulam, a Peranakan mixed herb rice that can be found in Malaysia, Indonesia (Bali), Thailand and Singapore. I will be sharing two classic Malaysian recipes with Rasa Malaysia readers, and would like to kick off the Malaysia Kitchen for the World program with nasi ulam, or Malaysian mixed herb rice, a much celebrated traditional recipe for many Malaysians. Do not edit or reupload any photos, illustrations or videos accompanying recipes. Serve immediately. Nasi Ulam Nyonya | Peranakan Rice Salad [Nyonya Cooking] - YouTube. It is delicious, aromatic, healthy, and extremely appetizing. Top with the knotted pandan leaves. Save my name, email, and website in this browser for the next time I comment. The preparation can be quite tedious as each detail needs to be looked into to make it balanced and flavourful.