Nasi Ulam (Classic Malay Herb Rice)

Bahan

• Jasmine rice2 cups
• Water2.5 cups
• Ulam Raja (King's Salad)1 cup, finely chopped
• Daun Kunyit (Turmeric Leaf)2 leaves, finely sliced
• Daun Kesum (Vietnamese Mint)1/2 cup, finely chopped
• Daun Selasih (Thai Basil)1/2 cup, finely chopped
• Bunga Kantan (Torch Ginger Flower)1 stalk, finely sliced
• Dried Shrimp1/4 cup, soaked and finely chopped
• Toasted Grated Coconut1/4 cup
• Shallots3, thinly sliced
• Garlic2 cloves, minced
• Chili padi1-2, finely chopped (optional)
• Saltto taste
• Lime juice1 tbsp

Langkah

1. 1

   Rinse the jasmine rice thoroughly and cook it with water according to your rice cooker's instructions or on the stovetop until fluffy.

2. 2

   While the rice is cooking, prepare the herb mixture. In a bowl, combine the chopped ulam raja, daun kunyit, daun kesum, daun selasih, bunga kantan, dried shrimp, toasted grated coconut, sliced shallots, minced garlic, and chopped chili padi (if using).

3. 3

   Season the herb mixture with salt to taste.

4. 4

   Once the rice is cooked, fluff it with a fork. Gently fold the prepared herb mixture into the hot rice until evenly distributed. Ensure the heat from the rice slightly wilts the herbs.

5. 5

   Stir in the lime juice.

6. 6

   Serve the Nasi Ulam immediately, optionally with a side of sambal belacan and cucumber slices.