Nasi Ulam (Malaysian Herbed Rice)

Method3 steps

1. 1

   Step 1: Soak all ⅓ cup dried shrimp in warm soaking water until softened, then drain. Coarsely pound the softened shrimp with a mortar and pestle. Heat a dry wok and toast all the pounded shrimp, stirring until dry and fragrant; avoid burning. Set the toasted shrimp aside.

   Uses ⅓ cup dried shrimp · Warm water for soaking the dried shrimp until softened, amount unspecified; drain before pounding

2. 2

   Step 2: In a dry wok, toast all ½ cup shredded coconut without oil, stirring continuously until golden brown. Transfer it to a mortar and pestle and pound finely to make kerisik. Set the complete toasted coconut aside.

   Uses ½ cup fresh or frozen shredded coconut

3. 3

   Step 3: Use the 2 cups already cooked, chilled rice. Finely slice all 5–6 wild betel leaves, ¼ cup each Thai basil, mint and Vietnamese mint, and three kaffir lime leaves; thinly slice the five peeled shallots and white part of the lemongrass (1 stalk) stalk. In a large bowl, combine all the rice and these prepared herbs, shallots and lemongrass with all the toasted shrimp from step 1 and all the kerisik from step 2. Add the full 1 tsp salt, 1 tsp sugar and three dashes each white and black pepper. Toss well and serve immediately as four portions.

   Uses 2 cups cooked rice, already cooked and safely chilled · 5–6 daun kadok (wild betel leaves), finely sliced · ¼ cup Thai basil leaves, finely sliced · ¼ cup mint leaves, finely sliced · ¼ cup daun kesom (polygonum or Vietnamese mint leaves), finely sliced · 3 kaffir lime leaves, finely sliced · 5 shallots, peeled and thinly sliced · 1 stalk lemongrass, white part only, thinly sliced