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Tuesday, January 21, 2014

Nasi Ulam (Herbs & Rice Salad)


In Indonesian & English

Bahan
400 gr Beras, 4 Bawang merah-iris hls          Herba-Daun2an segar *: 
150 ml Santan kental, Air secukupnya            -  1 tangkai Dn ketumbar, 15 lbr Dn mint
2 Daun pandan, 2 Daun salam, Garam            -  2 tangkai Dn laksa/kesum, 1 Dn jahe
1 st Lada hitam-gerus, 2 sm Minyak syr       - 5 lbr Dn jeruk, 1 Dn lengkuas
2 Kacang panjang-iris halus                               -  15 lbr Dn kemangi, 1 genggam Dn lokio
2 sm Bawang goreng, 1 Jrk limau kesturi      -  1 tangkai kecil Daun rosemary
50 gr Ikan asin-goreng & suwir (opsional)     -  1 Sereh (putihnya), 2 tangkai Peterseli
Kerisik kelapa-kacang:                                            -  1 Dn kunyit, 1 tangkai Dn Salam koja
1 sm Kedelai goreng, 2½ cm Kunyit-iris         -  1 tangkai Dn basil eropa, 1 Dn kencur
1 sm Kacang tnh sangrai, 4 sm Kelapa prt    -  1 genggam Dn sirih tanah
1 sm Ebi goreng (opsional)                                 -  1 Bunga kecombrang-suwir2 kecil
Haluskan:                                                                   Sambal terasi:
2 cm Jahe & 2 cm Lengkuas-cincang              -  5 Cabai mrh, 1 st Terasi bkr, Minyak
1 Sereh (bagian putihnya saja)-iris2               -  3 Cabai keriting, 2 Jrk purut, Garam
1 Bawang putih, 1 Cabai hijau-buang biji      -  2 Baw.mrh, 1 Baw.pth, ½ sm Gula jawa

Cara membuat
-   Kerisik kelapa-kacang: Sangrai kelapa parut & kunyit dng api sedang sampai kuning kecoklatan. Tumbuk/haluskan kelapa tsb bersama dng kacang sangrai, kedelai goreng & ebi. Sisihkan.
-   Tumis bumbu halus dng minyak sayur sampai harum, sisihkan. Masak nasi dng daun pandan, salam, garam, bumbu halus, santan & air secukupnya sampai matang. Aduk2 kmd beri lada hitam & aduk rata. Buang daun pandan & salamnya. Biarkan nasi hingga mencapai suhu ruang.
-   Iris halus/cincang semua daun2an herba kmd tambahkan bawang merah iris, kacang panjang & ikan asin. Aduk rata nasi dng campuran tsb, kmd tuangi air jeruk limau kesturi. Cicipi nasi, tambahi garam bila diperlukan. Beri kerisik & bawang goreng, aduk rata.
-   Sambal terasi: Goreng cabai2 & bawang2 sampai layu, tiriskan. Ulek/haluskan cabai & bawang tsb bersama dng terasi, gula jawa & garam. Kucuri air jeruk purut, aduk rata.
-   Sajikan nasi ulam dng sambal terasi saja atau sajikan bersama dengan hidangan2 berikut (click pada link di bawah untuk resep2nya):
* Usahakan utk menggunakan herba daerah tropis sebanyak mungkin dng komposisi seimbang. Minimal usahakan utk menggunakan herba ini: daun mint, daun ketumbar, daun basil eropa, kemangi, daun lokio, daun rosemary, peterseli, sereh & daun jeruk. Jika tdk ada daun jeruk, dpt diganti dng parutan halus dari kulit luar jeruk nipis.

Ingredients
400 gr white Rice, 2 tbsp Vegetable oil       fresh Herbs *:     
150 ml thick Coconut milk, enough Salt       -  1 sprig Coriander leaves, 1 Ginger leaf
2 Pandan leaves, 1 Calamansi lime                  -  2 sprigs Vietnamese coriander leaves
1 tsp Black pepper-grind, 2 Bay leaves        -  1 Turmeric leaf, 1 sprig Basil leaves
- 4 Shallots & 2 Long beans-thinly sliced        -  15 Lemon basil leaves, 1 Galangal leaf
2 tbsp fried Shallots, enough Water            -  1 small sprig Rosemary, 15 Mint leaves
50 gr salted Fish-fried & flaked (option)    -  5 Kaffir lime leaves, 1 handful Chives
Toasted coconut paste/Kerisik:                          -  1 sprig Curry leaves, 2 sprigs Parsley
4 tbsp grated Coconut                                      -  1 handful Wild betel nut leaves
1 tbsp toasted Peanuts                                     -  1 Lesser galangal leaf
2½ cm Turmeric-sliced                                      -  1 Torch ginger bud-shredded thinly
1 tbsp fried Soy beans                                     -  1 Lemongrass (white part only)
1 tbsp fried dried Shrimps (optional)           Fried shrimp paste sambal:
Grind into a paste:                                                -  5 Red chilies, ½ tbsp Palm sugar
2 cm Ginger & 2 cm Galangal-chopped         -  1 tsp roasted Shrimp paste, Salt
1 Lemongrass (white part only)-sliced          -  3 Cayenne peppers, 2 Kaffir lime
1 cloves Garlic, 1 seeded green chili            -  2 Shallots, 1 clove Garlic, Oil

Directions
-   Toasted coconut paste: Toast grated coconut & turmeric over medium heat until golden brown. Grind/pound the toasted coconut together with toasted peanuts, fried soy beans & fried dried shrimps; set aside.
-   Sauté the spices paste with vegetable oil until fragrant; set aside. Cook the rice with pandan leaves, bay leaves, salt, sautéed spices paste, coconut milk & enough water. Fluff it up; add in black pepper & mix well. Discard the pandan & bay leaves. Let the rice cool down to room temp.
-   Thinly sliced/chopped all herbs & then mix them together with sliced shallots, long beans & flaked fish. Combine the mixture with the rice; then pour in calamansi lime juice. Check the taste, add some salt if needed. Toss in the coconut paste & fried shallots.
-   Fried shrimp paste sambal: Fry chilies, shallots & garlic until wilted; drain. Pound/grind them together with palm sugar, shrimp paste & salt. Squeeze in kaffir lime juice & then mix it well.
-   Serve the herbs & rice salad with sambal or with any of the following (click on the links below for the recipe):
* Try to get the tropical herbs as many as possible & keep a balance. At least try to get these herbs (easiest to find): mint leaves, coriander leaves, basil leaves, lemon basil leaves, rosemary, chives, parsley, lemongrass & kaffir lime leaves. If kaffir lime leaf is unavailable, substitute it with finely grated lime zest. You can also substitute the lemon basil leaves with Thai basil.

Adapted from Azlin Bloor recipe from LinsFood, with some personal modification (http://linsfood.com/nasi-ulam/). Thank you dear Azlin..:)

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