Rice and Spice – Nasi Ulam
| 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