T
his is actually a Malay herb rice Nyonyas have made their own. Here, the herbs are processed in a chopper to make a paste for the rice. Traditionally, they would have been shredded by hand. Tossed with flaked fish and prawns, it is a rice dish well-loved for its herby and seafood tastes.
Recipe serves 8-10
Difficulty: Medium
Preparation time:30 minutes
Cooking time:30 minutes
Difficulty: Medium
Preparation time:30 minutes
Cooking time:30 minutes
Ingredients
2-3 batang fish steaks, about 200g in total
300g small prawns, shell on
1 cucumber
100g long beans
8 cups of cooked rice
For the herb paste:2-3 batang fish steaks, about 200g in total
300g small prawns, shell on
1 cucumber
100g long beans
8 cups of cooked rice
20 kaffir lime leaves
2 young kunyit (Malay for 'turmeric') leaves
4 young daun kencur ('resurrection lily')
10 sweet Thai basil leaves
10 laksa leaves ('daun kesom')
1 tablespoon belacan (fermented prawns into a paste), toasted
4 tablespoons vegetable oil
For the toppings:
1 cup grated coconut, without skin
2 kaffir lime leaves, finely shredded
A small handful fried shallots, available bottled
4 tablespoons pounded dried prawns
2 red chillies, sliced
Method:
1. Separately toast dried prawns and coconut, each mixed with a pinch of salt and shredded lime leaves, in a slow 100°C oven till browned.
2. Steam fish, seasoned with half teaspoon of salt, then the prawns over boiling water in a wok till cooked (about 15 minutes). When cooked, flake the fish, removing skin and bones, and peel the prawns.
3. In the meantime, prepare herbs for chopping. Wash, dry and pluck only leaves. Place herbs in a food chopper together with toasted belacan and oil. Add a pinch of salt and process till a paste forms. Leave aside.
4. Core cucumber and cut into small cubes. Cut long beans into fine dice. Leave it raw or scald the beans.
5. Place cooked rice in a large bowl or tray. Add the flaked fish, diced vegetables and the herb paste. Toss well.
6. Top with cooked prawns, browned coconut, fried shallots and browned dried shrimp. Garnish with sliced red chilli and serve.
1. Separately toast dried prawns and coconut, each mixed with a pinch of salt and shredded lime leaves, in a slow 100°C oven till browned.
2. Steam fish, seasoned with half teaspoon of salt, then the prawns over boiling water in a wok till cooked (about 15 minutes). When cooked, flake the fish, removing skin and bones, and peel the prawns.
3. In the meantime, prepare herbs for chopping. Wash, dry and pluck only leaves. Place herbs in a food chopper together with toasted belacan and oil. Add a pinch of salt and process till a paste forms. Leave aside.
4. Core cucumber and cut into small cubes. Cut long beans into fine dice. Leave it raw or scald the beans.
5. Place cooked rice in a large bowl or tray. Add the flaked fish, diced vegetables and the herb paste. Toss well.
6. Top with cooked prawns, browned coconut, fried shallots and browned dried shrimp. Garnish with sliced red chilli and serve.
Food writer and author of eight cookbooks – ‘Mad, Madder and Maddest About Food’, ‘Home Cooking’, ‘Singapore Heritage Food’, ‘Taste, Eat to Live’ and ‘Modern Nonya’ – Sylvia Tan has covered every cuisine, from home-cooked Singapore food and healthy Asian to Peranakan cooking. Her column ‘Eat to Live’ in The Straits Times focuses on healthy cooking. A former deputy news editor for The Straits Times newspaper, she is frequently called upon to write and gives talks on Singapore food heritage. She is now a freelancer.
Source: http://www.hungrygowhere.com/recipes/nasi-ulam-*aid-c2653f00/
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