Spicy Nasi Ulam [Mixed Herbal Rice]

This herbal rice looks difficult to prepare with some many ingredients but it is not so when you have some home grown herbs such as daun kaduk, cekur leaves, tumeric leaves, kaffir lime leaves, lemongrass in your garden.  Lucky me, I have all these and a visit to the vegetable stall, I managed to get the rest.... You can also prepare this dish in smaller quantity.

If you like these herbs and don't mind slowly chewing the mixed rice, you will enjoy the aroma and freshness of the herbs.  Delicious and healthy food. 

Ingredients 

[serves 7-8]

3 mackerel [ikan kembung] - pan fried, bones removed and flaked

2 tbsp dried shrimps - rinsed, chopped coarsely and pan fried without oil

2-3 tbsp grated white coconut - pan fried until golden and crispy [kerisik]

2 1/2 cups rice - cooked in rice cooker, cooled and fluff up

Herbs [slice finely]

6 shallots

1 small piece fresh tumeric

30 gm young ginger

1 wild ginger bud

2 lemon grass

6 kaffir lime leaves

6 cekur leaves

1 tumeric leaf

4 stalks daun kesum [polygonum leaves only]

4 stalks basil [leaves only]

10 daun kaduk leaves [wild betel nut]

Seasoning [Mix together]

3 tbsp sambal belacan

1/2 - 3/4 tsp salt 

1 tsp pepper

1 tsp ground black pepper

2 tsp sugar or to taste

2 tbsp sesame oil

1. Combine seasoning ingredients in a large mixing bowl.  Add in the cooked rice.  Toss well to combine.
2. Mix in all the finely cut vegetables, dried prawns, fish and dessicated coconut.  Stir to mix well and serve immediately with extra sambal belacan if preferred.

Note

• Can replace fried mackerel flakes with fried salted fish meat [chopped small pieces].
• Can add more herbs, if you have it, it's alright.

I'm submitting this post to Muhibbah Malaysian Monday hosted byShannon of Just As Delish