Nasi Ulam (Herbed Rice)

Ingredients A:

Primera Rice – 2 cups, cooked

Shredded coconut (or kerisik for Nasi Ulam to last longer) – 1 tablespoon

Dried shrimp – 1 teaspoon

Dried fish – 1 stripe, 5 cm

Oil – for deep frying

Ingredients B:

Lemongrass  (serai) – 1 stalk, tender part

Torch ginger flower (bunga kantan) – 5 cm

Turmeric (kunyit) – 2 cm, peeled

Galangal (lengkuas) – 1 cm, peeled

Kaffir lime leaves (daun limau purut) – 3, midrib removed

Thai basil leaves (daun selasih) – 1/2 cup

Centella leaves (daun pegaga) – 1/2 cup

Mint leaves (daun pudina) – 1/4 cup

Ingredients C:

Ground black pepper – a dash

Brown sugar – 1/4 teaspoon

Salt – to taste

Methods:

1. Ingredients A
   1. Deep fry the dried fish and followed by the dried shrimps.
   2. Pound them. Then, use fork to floss as finely as possible.
   3. Now, toss the flossed fish and shrimp with the rice and shredded coconut.
2. Ingredients B
   1. Thinly slice the lemon grass and torch ginger flower into rounds.
   2. Mince the turmeric.
   3. Cut the galangal into fine rectangle strips.
   4. Finely slices the kaffir lime, Thai basil, centella and mint leaves into long pieces. Mince the tender part of the thai basil, centella and mint stalks as well.
3. Now, toss the ingredients B with with the premixed rice made of ingredients A.
4. Add a dash of ground pepper and sprinkle brown sugar. Salt is optional. Toss again.
5. Aromatic Nasi Ulam made up of Primera Rice is ready.