Nasi Ulam - a Nyonya Herb Rice packed with fish flakes, kerisik, and aromatic herbs. Delicious eaten on its own or with other main and side dishes. | MalaysianChineseKitchen.com

Nasi Ulam (Nyonya Herb Rice)

Nasi Ulam - a Nyonya Herb Rice packed with fish flakes, kerisik, and aromatic herbs. Delicious eaten on its own or with other main and side dishes.
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Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Course: Rice Dish
Cuisine: Malaysian
Servings: 4
Calories: 370kcal
Author: Linda Ooi

INGREDIENTS

  • 2 rice cooker cups long grain rice (1½ cups/300g)
  • ½ cup grated coconut (50g)
  • 4 oz snapper fillet (113g)
  • ¾ tsp ground pepper (divided)
  • tsp salt (divided)
  • 5 shallots (thinly sliced)
  • 1 lemongrass (white part only), thinly sliced
  • 5 turmeric leaves (thinly sliced)
  • 5 kaffir lime leaves (thinly sliced)
  • 1 cup daun kesum / polygonum / Vietnamese mint, thinly sliced (10g)
  • 1 cup mint leaves (thinly sliced) (10g)
  • ¾ tsp sugar

INSTRUCTIONS

  • Wash and drain rice 3 to 4 times in rice cooker pot. Add 2 cups (480ml) water or until the 2 cup mark. Wipe the exterior of the pot dry and place in the rice cooker. Press the cook button.
  • Prepare kerisik (fried coconut paste). Please refer to this tutorial for full instructions.
  • Pan fry fish in a non-stick pan with ¼ teaspoon ground pepper and ½ teaspoon salt until it flakes, about 10 minutes. Break up the fish with your spatula.
  • Transfer cooked rice to a big bowl. Add fish flakes, kerisik, shallots, lemongrass, turmeric leaves, kaffir lime leaves, daun kesum, mint leaves, ground pepper, salt, and sugar. Stir to get everything well mixed.
  • Serve warm with main and side dishes.

VIDEO

NUTRITION

Calories: 370kcal
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