How to Make South East Asian Nasi Ulam Asian Cooking Recipe Cuisine

Malaysia Indonesia Thailand Nasi Ulam

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 cups finely shredded cabbage

5 oz long beans, sliced diagonally

2 tbsp lime juice

2 shallots, thinly sliced

1 tsp salt

25 Thai chilies, deseeded

1 tbsp dried shrimp paste, roasted

6 cups hot cooked rice

14 oz white fleshed fish like herring or mackerel, fried and flaked

2 tbsp mint leaves

3 tbsp basil leaves, finely chopped


Directions:

Blanch the cabbage and beans until they change color. Drain and dry well.

Pound dried shrimp paste and chilies together. Measure out 1.5 tbsp and keep the rest in the refrigerator.

Combine lime juice with shallots, salt and the chili mixture.

Mix blanched vegetables with the mixture then add hot rice. Add flaked fish and the herbs. Serve hot or cold. 

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..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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