Happy New Year, everyone! Hope you had a wonderful new year!
Here’s a new start to the blog… a Nyonya favorite.
I love Nasi (rice) Ulam especially where I come from – Penang. Penang Nasi Ulam. If you live in Melbourne like me and can’t find any of the herbs, I suggest you use any Asian herbs. I know we can’t find “cekur” leaves in Melbourne. Last December (yes! just last year), I spent a few days in Penang with my friends and made some Nasi Ulam. Oh the memories! Thank goodness, Suz who tagged along, brought her camera to take these wonderful Herbal Rice.
Recipe under the cut
Nasi Ulam Recipe
600g cold cooked rice
20g dried prawns/hae bee (pounded finely)
20g salted dried fish (pounded finely)
40g shallots (finely sliced)
10 kaduk/betel leaves
2-3 tumeric leaves
5 cashew/gajus leaves
20-30 cekur leaves (ground hugging leaves of the cekur ginger)
15g fresh tumeric (sliced thinly)
2 tbsp roasted coconut/kerisik (pounded)
1/2 tsp pepper
salt to taste
1 tsp belachan powder (optional)
Clean all leaves and slice thinly. Roast the dried salted fish and pound finely. Pound dried prawns finely and slice the shallots.
Add all the ingredients to the cold cooked rice in a large bowl and mix well. Add pepper and salt.