Nasi Ulam

Ingredients

• 1/3 cup dried shrimp
• 1/2 cup fresh or frozen shredded coconut
• 2 cups cooked rice, chilled
• 5-6 daun kadok, finely sliced ( wild betel leaves)
• 1/4 cup mint leaves, finely sliced
• 1/4 cup daun kesom, finely sliced (polygonum leaves, )
• 3 kaffir lime leaves, finely sliced
• 5 shallots, peeled and thinly sliced
• 1 lemongrass, white part only, thinly sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 dashes white pepper powder
• 3 dashes black pepper powder

Method

STEP 1:
Soak the dried shrimp in warm water until softened. Coarsely pound them using a mortar and pestle. Heat up a wok and dry toast the pounded shrimp until they are dry or smell aromatic. Do not burn the dried shrimp.

STEP 2:
Make the shredded coconut into kerisik by stir-frying them continuously in a wok, until they turn golden brown in color. Transfer to the mortar and pestle and pound until fine. Set aside.

STEP 3:
In a big bowl, combined the cooked rice and all the herbs, shallots, toasted coconut, and dried shrimp together. Add the salt, sugar, and peppers. Toss to combine well. Serve immediately.