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Rice Herb Salad (Nasi Ulam)
Asianfood-recipes : various delicious Asian cuisines around Asean region.
Serves : 4
Preparation time : 30 minutes
Assembling time : 15 minutes
Ingredients :
100g salted fish
2 tablespoons oil
100g shredded cabbage
1 tablespoon Sambal Belachan
2 shallots, thinly sliced
1 tablespoon lime juice
600g freshly cooked rice
1 teaspoon salt
1 medium cucumber, peeled and shredded
5 sprigs coriander leaves
20g fresh Thai basil
Method :
Rinse the salted fish and dry with paper towels. Slice thinly. Heat the oil in a pan and fry the salted fish until fragrant and crisp. Remove the fish from the pan and cool. Pound the fish until smooth then set aside.
Blanch the cabbage by placing it in a colander and pouring boiling water over it. Drain and dry, pressing to remove as much water as possible.
Combine the Sambal Belachan with the shallots and lime juice in a large bowl. Add the rice, salt, cabbage and salted fish and toss well until thoroughly mixed. Add the cucumber, coriander and basil leaves and toss, then serve immediately.
