Nasi Ulam Recipe

(Rice Salad)

Ingredients :

100g (3 1/2 oz)

2 tablespoons

100g (3/4 cup)

1 tablespoon

25g (1/4 cup)

1 tablespoon

1kg (6 cups)

1 teaspoon

200g (2/3 cup)

5 sprigs (1 cup)

1/2 cup

Salted threadfin fish (ikan kurau)

Oil

Shredded cabbage

Sambal Belacan

Thinly shredded shallots

Lime juice

Hot cooked rice

Salt

Peeled and shredded cucumber

Coriander leaves (cilantro)

Fresh basil leaves

• Rinse the salted fish and dry with kitchen towel.

• Slice thinly.

• Heat the oil in a pan and fry the salted fish until fragrant and crisp.

• Remove the fish from pan and cool.

• Pound the fish until smooth then set aside.

• Blanch the cabbage by placing it in a sieve and pouring boiling water over it.

• Drain and dry, removing as much excess water as possible.

• Combine the sambal belacan with the shallots and lime juice.

• Toss with the rice, salt, cabbage and salted fish until thoroughly mixed.

• Add the cucumber, coriander and basil leaves and serve immediately.