Chinese Peranakan Mixed Herbs Rice - Nasi Ulam. Today i'll be sharing a traditional Peranakan Nyonya recipe which will be the Nasi Ulam. This is a healthy dish passed down by my. The use of raw herbs mixed into rice is unknown in the original Hokkien cuisine from which many Baba Nyonyas derive from. Chinese Peranakan Mixed Herbs Rice - Nasi Ulam

You can have Chinese Peranakan Mixed Herbs Rice - Nasi Ulam using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chinese Peranakan Mixed Herbs Rice - Nasi Ulam
  1. You need 3 grams of bowl of cooked white rice.
  2. You need 1/2 cup of grated coconut.
  3. Prepare 4 stick of lemon grass.
  4. It’s 2 stick of torch ginger bud.
  5. You need 1 clove of ginger.
  6. Prepare 100 grams of dried shrimps.
  7. It’s 2 clove of turmeric.
  8. Prepare 3 of turmeric leaves.
  9. Prepare 20 of peppermint leaves.
  10. You need 4 of kaffir leaves.
  11. You need 20 grams of black/white pepper.
  12. It’s 100 grams of salted fish (Kurau/threadfin).
  13. You need 5 clove of Shallots.
  14. Prepare 10 of cashew leaf shoots.

Nasi Ulam refers to a rice salad which uses local herbs and vegetables as the main ingredients. Nasi means rice in Malay while ulam means the assortment of herbs served during meal. Nasi ulam nyonya is the herbs are sliced or chopped and mixed with rice and other ingredients. After getting all the herbs / ulam and ingredients that I need from Chow Kit Wet Market I am ready to cook.

Chinese Peranakan Mixed Herbs Rice - Nasi Ulam step by step

  1. cooked white rice to be cool down for an hour.

  2. grated coconut to be fried in low heat without oil until slightly brown with minor aroma.

  3. pound dried shrimps and pepper to sea sand size.

  4. cut all other ingredients to millimeters size.

  5. put rice in big bowl and mix with all the other ingredients.

  6. add salted fish at the final stage to control saltiness of dish.

  7. for vegetarians replace fish and shrimp with salted branches and sea salt.

Herb Rice (Nasi Ulam) is an aromatic steamed rice dish flavoured with Asian herbs. Take steamed rice to whole new level with this Malay recipe. Add all the prepared ingredients in a large bowl together with the rice and mix well with a wooden spoon. Add salt and sugar to taste and serve. This nasi ulam recipe comes from my friend James Oseland's cookbook, Cradle of Flavor.