MALAYSIAN HERB RICE(Nasi Ulam)

This is a traditional Malay dish that is very good for health. It is usually served for the breaking of fast during Ramadan. It is a cold dish, with many varieties of herbs and aromatic leaves finely shredded and stirred into the rice. The herbs help get rid of wind, are good for the stomach and refresh the body.

INGREDIENTS



Ingredients
27 g dry salted thread fin (ikan kurau)
6 bowls boiled white rice
a small slice of turmeric leaf
a sprig of curry leaves
4 g galangal (lengkuas)
1 teaspoon ginger flower (bunga kantan)
5 g lemon grass
a sprig of daun pegaga
a sprig of daun raja
a sprig of daun kesum
5 g daun kaduk
a large sprig of fresh mint leaves
1 kaffir leaf (daun limau purut)
a sprig of fresh bay leaves
5 g whole black peppercorns
1 salted egg
48 g cucumber


PREPARATION



Method
Cut dry salted fish into cubes. Roast until golden brown.
Mince fish
meat finely. Wash all herbs and chop fine. Mix rice with
fish flakes,
chopped herbs, crushed pepper and mix the ingredients until
the rice
is loose and herbs are well mixed. Season to taste. Peel
and slice
salted egg. Slice cucumbers. Place rice in a container and
surround
with salted egg and cucumber slices.