Nasi Goreng Ulam Tradisional
Hidangan tradisional · Malaysian
A fragrant and flavorful Malaysian fried rice dish, 'Nasi Goreng Ulam' is characterized by its generous use of fresh, aromatic herbs and spices, giving it a distinctively herbaceous and slightly bitter profile. This traditional version emphasizes the fresh ulam (herbs) and a balanced blend of savory and spicy notes.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Day-old cooked rice4 cups
- Dried shrimp1/4 cup
- Shallots4-5
- Garlic3 cloves
- Fresh chilies (bird's eye)2-3
- Belacan (shrimp paste)1 tsp
- Fresh daun kaduk (betel leaves)1/2 cup, finely chopped
- Fresh daun kesum (laksa leaves)1/4 cup, finely chopped
- Fresh ulam raja (king's salad)1/4 cup, finely chopped
- Fresh pegaga (centella leaves)1/4 cup, finely chopped
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
Langkah
- 1
Soak dried shrimp in warm water for 15 minutes, then drain and roughly chop.
- 2
Pound or blend shallots, garlic, fresh chilies, and belacan into a paste.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat.
- 4
Add the pounded paste and stir-fry until fragrant and oil separates.
- 5
Add the chopped dried shrimp and stir-fry for another minute.
- 6
Add the day-old cooked rice to the wok. Break up any clumps and stir-fry to combine with the paste.
- 7
Stir-fry for about 5-7 minutes until the rice is heated through and slightly toasted.
- 8
Add the finely chopped fresh herbs (daun kaduk, daun kesum, ulam raja, pegaga). Stir-fry for another 1-2 minutes until the herbs are just wilted but still vibrant.
- 9
Season with salt and black pepper to taste. Stir well to combine.
- 10
Serve immediately, garnished with extra fresh herbs if desired.
