Serves : 8
Preparation time : 30 minutes
Cooking time : 30 minutes
Ingredients :
Sambal :
10 red chillies
5 shallots, peeled
1.25cm knob ginger, peeled
250ml coconut cream, from 1 grated coconut and sufficient water
1 stalk lemon grass, lightly crushed
1/4 teaspoon salt
1 teaspoon tamarind pulp, mixed with 2 tablespoons water and strained
3 chubb mackerel, grilled, deboned and flesh ground
5 tumeric leaves, finely sliced
4 sprigs polygonum leaves, finely sliced
4 stalks basil leaves, finely sliced
5 stalks sweet basil leaves, finely sliced
4 stalks watercress, finely sliced
3 lesser galangal leaves, finely sliced
3 kaffir lime leaves, finely sliced
3 lettuce leave, finely sliced
4 cashew nt leaves (optional), finely sliced
2 stalks lemon grass, tender central portion finely sliced
6 shallots, peeled, finely sliced
1 torch ginger flower, finely sliced
3 green chillies, finely sliced
1/2 coconut grated skinned coconut, dry-roasted
1 lime, large, juice extracted
1 teaspoon salt
1.5kg cooked rice
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Method :
- Prepare sambal. Blend (process) chillies, shallots and ginger until fine. Combine ground ingredients with coconut cream, lemon grass, salt and tamarind juice and simmer over low heat. Stir until sauce is thick and oil separates. Set aside.
- Combine ground fish with the finely sliced ingredients and roasted grated coconut.
- Heat a wok without oil. When hot, turn off heat and put in combined fish and sliced ingredients, lime juice and salt. Mix well. Transfer to a serving dish.
- To serve Nasi Ulam, ladle a portion of rice onto a plate, top with required amount of combined fish and sliced ingredients and sambal. Mix well and serve.
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