Nasi Ulam

Once in a while photos from the local newspaper may inspire me to do some extra cooking, make a special effort. Not to please others but for me to have an adventure in the kitchen.

I tried making Nasi Ulam after looking at the photo almost immediately, but my young children did not quite like the taste. They preferred Nasi Ayam.

But I did keep the newspaper cutting . Amy Beh is a favourite Malaysian chef and most women have her recipe books.

My version of Nasi Ulam in Sarawak


Ingredients
3 cups cooked rice
 shredded and grilled salted fish (meat only)
 half cup dried prawns
1 cup toasted and pounded grated coconut

Finely sliced:
1 stalk lemon grass
1 or 2 turmeric (kunyit) leaves
5  young kaduk leaves
5 kaffir lime leaves (daun limau purut)
2 stalks polygonum (daun kesom) if available
2 to 3 stalks basil (selasih)
6 or more mint leaves (daun pudina)
1 small wild ginger flower (bunga kantan)
a few shallots to your liking

Seasoning:
 1/2 tsp salt or to taste
 some pepper
Some sugar or to taste
1 cube ikan bilis stock granules
half bowl water

Method

Heat 2 tbsp oil in a wok; saute dried prawns until fragrant.

When cool, add in all the seasoning ingredients and mix well.

 Dish out and mix with the cooked rice.

Combine the rest of the sliced vegetables or ulam-ulam. Toss well and serve.