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How to Make Singaporean Nasi Ulam Herbal Rice Salad Asian Cooking Recipe Cuisine
Recipe Makes for 4-5 Servings:
1 lb small fine-fleshed white fish (eg. yellowstripe trevally)
6 tablespoons oil
6 Asian shallots, thinly sliced
4 cloves garlic, thinly sliced
200 g (2 cups) freshly grated coconut
4 runner beans or 10–12 string beans
½ cucumber, peeled and deseeded
2 stalks lemongrass, tender inner part of bottom third only
4 kaffir lime leaves (daun limau purut)
Small handful Asian basil leaves (daun kemangi or daun selaseh)
Small handful laksa leaves (daun kesom or Vietnamese mint)
Small handful mint leaves
1 turmeric leaf (daun kunyit)
1 teaspoon salt
500 g (5 cups) cold cooked rice
Sambal Belachan to serve
Directions:
Clean the fish and pat dry. Grill under a hot broiler grill for 10 minutes, turning once. Let cool completely, then skin and debone. Flake the flesh finely and set aside.
Heat the oil in a wok over medium heat and stir-fry the sliced shallots and garlic until light brown, 3–4 minutes. Drain on paper towels.
In a clean wok or skillet over low heat, dry-fry the grated coconut for 6–8 minutes, stirring constantly, until golden brown.
Slice the beans very thinly and finely dice the cucumber. Slice the lemongrass as thinly as you can with a very sharp knife. Shred all the herbs finely into fine threads.
Toss all the ingredients together with the rice until thoroughly mixed. Serve immediately with sambal.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
1 lb small fine-fleshed white fish (eg. yellowstripe trevally)
6 tablespoons oil
6 Asian shallots, thinly sliced
4 cloves garlic, thinly sliced
200 g (2 cups) freshly grated coconut
4 runner beans or 10–12 string beans
½ cucumber, peeled and deseeded
2 stalks lemongrass, tender inner part of bottom third only
4 kaffir lime leaves (daun limau purut)
Small handful Asian basil leaves (daun kemangi or daun selaseh)
Small handful laksa leaves (daun kesom or Vietnamese mint)
Small handful mint leaves
1 turmeric leaf (daun kunyit)
1 teaspoon salt
500 g (5 cups) cold cooked rice
Sambal Belachan to serve
Directions:
Clean the fish and pat dry. Grill under a hot broiler grill for 10 minutes, turning once. Let cool completely, then skin and debone. Flake the flesh finely and set aside.
Heat the oil in a wok over medium heat and stir-fry the sliced shallots and garlic until light brown, 3–4 minutes. Drain on paper towels.
In a clean wok or skillet over low heat, dry-fry the grated coconut for 6–8 minutes, stirring constantly, until golden brown.
Slice the beans very thinly and finely dice the cucumber. Slice the lemongrass as thinly as you can with a very sharp knife. Shred all the herbs finely into fine threads.
Toss all the ingredients together with the rice until thoroughly mixed. Serve immediately with sambal.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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