How to Make Singaporean Nasi Ulam Herbal Rice Salad Asian Cooking Recipe Cuisine

Singapore Nasi Ulam Herbal Rice Salad

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, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

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.

Enjoy..

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