Nasi Tumpang Gulai Ikan
75% asli · Malay
A creative twist on Nasi Tumpang, featuring a flavorful fish curry (gulai ikan) as one of the main fillings alongside spiced rice and sambal, offering a different protein profile and regional influence.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice3 cups
- Coconut milk1.5 cups
- Water1 cup
- Salt1 tsp
- Lemongrass1 stalk, bruised
- Turmeric powder1 tsp
- Fish (firm white fish like snapper or mackerel)400g, cut into chunks
- Shallots1/2 cup, blended
- Garlic3 cloves, blended
- Chili paste2 tbsp
- Ginger1 inch piece, blended
- Galangal1/2 inch piece, blended
- Curry leaves5 leaves
- Tamarind paste1 tbsp
- Banana leaves8 large pieces, wilted
- Sambal belacan3 tbsp
- Cilantro, freshfor garnish
Langkah
- 1
Cook the jasmine rice with 1 cup of coconut milk, water, salt, and bruised lemongrass until fluffy. Let it cool slightly.
- 2
Prepare the Gulai Ikan: Blend shallots, garlic, chili paste, ginger, and galangal. Sauté the paste until fragrant. Add remaining coconut milk, turmeric powder, curry leaves, tamarind paste, and salt. Bring to a simmer. Gently add fish chunks and cook until just cooked through, about 5-7 minutes. Do not overcook.
- 3
Assemble the Nasi Tumpang: Lay out a wilted banana leaf. Place a portion of the seasoned rice in the center. Top with a generous spoonful of the fish curry (ensure some sauce is included). Add a dollop of sambal belacan. Fold the banana leaf to create a parcel.
- 4
Steam the parcels for 10-15 minutes until heated through. Garnish with fresh cilantro before serving.
