Rice And Spice (Nasi Ulam) |

Rice and Spice (Nasi Ulam)

October 6th, 2009 |

Rice and Spice (Nasi Ulam)

Ingredients:

Long-grain rice	400 g (2 cups)
Onion	1, small, peeled and chopped
Garlic	2 cloves, peeled and chopped
Vegetable oil	2 Tbsp
Curmin (jintan)	A pinch, ground
Coriander (ketumbar)	1 tsp, ground
Red Chilli	½ , crushed
Lemon grass (serai)	½ tsp, ground
Salt	2 tsp
Kaffir lime leaves (daun jeruk purut)	2
Dried prawn (shrimp) paste (terasi)	1 pea-size piece
Coconut milk	625 ml (2 ½ cups), squeezed from 1 grated coconut with sufficient water added

Method:

Wash rice twice, drain and set aside
Sauté chopped onion and garlic in oil. Add cumin, coriander, crushed red chili, lemon grass and salt. Stir well
Add rice and stir continuously until thoroughly mixed with spicy ingredients. Add lime leaves and dried prawn paste
Add coconut milk and bring to the boil, allowing to simmer until all liquid is absorbed. Then, cover, reduce heat and cook for 15 minutes more
The dish may be garnished with fried onion, peeled and sliced cucumber, an egg omelette cut into strips, or a handful of fried peanuts.

source: The Complete Indonesian Cook Book, Agnes de Keijzer Brackman and Cathay Brackman

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