Nasi ulam

Yield: 4 servings

Measure Ingredient
5 \N Lime leaves; cut into strips
1 \N Lemon grass; chopped fine
70 grams Cucumber; diced
70 grams String beans; diced
2 tablespoons Shallot slices; crisp fried (30 g)
450 grams Cooked rice
\N \N Salt to taste
1 tablespoon Ginger; julienned (15 g)
1 tablespoon Garlic; chopped fine (15 g)
3 \N Green chillies; chopped
½ teaspoon Yellow bean paste; (2 g)
2 tablespoons Palm jaggery; crumbled (30 g)
1 tablespoon White vinegar; (15 ml)
1 teaspoon Soya sauce; (5 ml)
½ cup Water; (120 ml)

FOR THE SAUCE

MIX lime leaves and chopped lemon grass, cover and set aside for 20 minutes. Toss rice with lime leaves, lemon grass and salt. Transfer to a serving dish. Arrange the diced cucumber and string beans over and garnish with fried shallots.

Mix all ingredients for the sauce together, and serve separately. The vegetables and garnish may also be served separately.

Converted by MC_Buster.

NOTES : Fragrant rice with fresh vegetables Converted by MM_Buster v2.0l.

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