Nasi Ulam is a heritage dish of Southeast Asia, with Malay, Peranakan, and Indonesian variations, all of which range barely. The fundamental construction of the dish incorporates finely chopped herbs, like lemongrass, kaffir lime leaf, and mint, into freshly cooked white rice. I first encountered the dish on the Little Purple Hen, a stall run by a form girl named Redha in Singapore’s Amoy Avenue Meals Centre.
Nasi ulam is served historically with blanched greens and sambal belacan, a spicy fermented shrimp paste. The phrase “ulam” means herb, or indigenous plant, within the Malay language. In that sense, nasi ulam is a dish which makes use of the elements at one’s disposal to increase white rice right into a scrumptious well being meals. Beneath is a listing of herbs that can be utilized in nasi ulam; each contributes to the distinctive taste profile of the dish, and experimentation with elements is inspired. For every cup of rice, use a complete of 1 to 2 tablespoons of combined herbs. Should you can’t discover among the herbs listed under, you may substitute finely chopped contemporary dill, parsley, oregano, and basil, in addition to uncooked carrots, peeled and finely diced.
Nasi Ulam Recipe
Serves 2
Substances:
1 cup white or brown rice
Lemongrass
Kaffir lime leaf
Betel leaf
Laksa leaf
Mint
Shallot
Galangal
Torch ginger
Thai basil
Contemporary turmeric
Salt and pepper to style
Sambal belacan or chile paste, for serving
Blanched chopped inexperienced beans or different blanched greens, for serving
Directions:
Step 1: Start by cooking the rice utilizing in your ordinary technique (stovetop, rice steamer).
Step 2: Because the rice cooks, wash and start chopping the herbs. You probably have entry to betel leaf, wrap the herbs in a single to permit for extra environment friendly chopping. If not, no drawback. Both means, it is crucial that the herbs be chopped very nice. Whenever you suppose they’re suitably chopped, go forward and chop them up a bit extra.
Step 3: When the rice has cooked, permit it to chill barely. Solely when the rice is heat to the contact ought to the herbs be integrated, lest they grow to be wilted by the steam. For each cup of rice, add 1-2 tablespoons of chopped herbs. Season with salt and pepper to style.
Step 4: Serve with a spoonful of sambal belacan, or any chile paste of your selecting, and a aspect of easy, blanched greens. Chopped inexperienced beans are excellent.
Jackson Kao is a author and professor dwelling in Bogotá, Colombia. He eats darkish chocolate and prefers the mountains to the ocean.
Dina Ávila is a photographer in Portland, Oregon.
Recipe examined by Ivy Manning