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Receta Nasi Ulam (Steamed Rice with Asian Herbs)
by Navaneetham Krishnan

Nasi Ulam (Steamed Rice with Asian Herbs)

It’s a fragrant rice dish with added variety and texture from fried fish and a little smear of sambal belacan for fiery oomph!!!!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 6 person

Va Bien Con: a complete meal on its own

Ingredientes

  • 3 cups steamed white rice
  • 3 sardine/mackerel fish - rub salt over, fry and flaked with all bones removed.
  • Herbs/ulam
  • 4-5 kacang botol (winged beans)
  • One handful of pegaga/Indian pennywort
  • 1 daun kunyit/turmeric leaf
  • 1 lemongrass
  • 1 bunga kantan/ginger torch bud
  • One handful of Thai basil leaves
  • 2-3 sprigs spring onions
  • 4 shallots
  • Salt (if needed)
  • All shredded/sliced thinly

Direcciones

  1. Add all the ingredients in a large mixing bowl.
  2. Season with salt (if needed).
  3. Toss together and serve with a scoop of sambal belacan.