Nasi Ulam Istimewa (Special Nasi Ulam with Fried Fish)
85% asli · Malay
An elevated version of Nasi Ulam, this recipe includes a crispy fried fish or chicken component, adding a savory and textural contrast to the fresh herb rice.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
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
- White fish fillets (e.g., snapper or sea bass)4
- Turmeric powder1 tsp
- Saltfor fish
- Oil for fryingsufficient amount
Langkah
- 1
Cook the jasmine rice with water as per the classic Nasi Ulam recipe.
- 2
Prepare the herb mixture as described in the classic Nasi Ulam recipe and fold it into the cooked rice with lime juice and salt.
- 3
Prepare the fish: Pat the fish fillets dry. Season them with turmeric powder and salt.
- 4
Heat oil in a pan over medium-high heat. Fry the seasoned fish fillets until golden brown and cooked through on both sides.
- 5
Serve the Nasi Ulam alongside the crispy fried fish. Garnish with cucumber slices and sambal belacan if desired.
