Nasi ulam
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Lime leaves; cut into strips | |
| 1 | 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 |
| Salt to taste | ||
| 1 | tablespoon | Ginger; julienned (15 g) |
| 1 | tablespoon | Garlic; chopped fine (15 g) |
| 3 | 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) |
Directions
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.