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Sunday, October 15, 2017

Nasi Ulam



1) Kencur rhizome or sand ginger (HERE)
2) Kunyit rhizome or turmeric (HERE)
3) Limau purut leaves or kaffir lime (HERE)
4) Bunga kantan or torch ginger flower (HERE)
5) Kedongdong leaves (HERE). Use the very young leaves.
6) Pudina leaves or mint leaves (HERE)
7) Limau kasturi or calamondin lime (HERE)
8) Daun shiso or perilla leaves (HERE)
9) Daun ketumbar or coriander leaves (HERE)
10) Daun kemangi or thai basil leaves (HERE)
11) Daun kari or curry leaves (HERE). Use the very young leaves.
12) Daun serai (HERE). Use only the tender hearts.
13) Dried prawns. Toast and blend into a powder. Then toast again.
14) Kacang botol or winged beans (HERE)
15) Turmeric leaf

You need to make a sambal belacan accompaniment - HERE.

I am sorry there are no proportions. Simply taste the various leaves and roots. Add more of those you like and less of those you dislike. Omit those you really cannot stand. Normally, people add ulam rajah (King's salad) but mehhhh... I don't like the taste of that.

I cannot believe I grew up in Singapore and never fell in love with nasi ulam. I have had it 3 times this week.




2 comments:

Karen said...

Well done Petunia! You are an inspiration to us all!

Petunia Lee said...

Thanks Karen!