Guide To Serve Nasi Ulam Penang Recipe Quick

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Nasi ulam, a fragrant rice dish bursting with fresh herbs and spices, is a cornerstone of Penang cuisine in Malaysia. This vibrant salad incorporates a symphony of textures and flavors, making it a refreshing and satisfying meal. While variations abound, this recipe offers a delightful introduction to the classic Penang style.


Herbed Rice (Nasi Ulam) - Rasa Malaysia
Herbed Rice (Nasi Ulam) – Rasa Malaysia

4 cups cooked white rice (medium or jasmine rice preferred)

  • 1 cup shredded blue pea flower (bunga telang) or ½ cup chopped fresh blue ternate flowers
  • 1 small red onion, thinly sliced
  • 1 small cucumber, thinly sliced
  • 1 cup chopped fresh mint leaves
  • ½ cup chopped fresh Thai basil leaves
  • ¼ cup chopped fresh long beans
  • ¼ cup chopped fresh torch ginger flower (bunga kantan)
  • 2 stalks lemongrass, white part only, thinly sliced
  • 1 red chili pepper, thinly sliced (seeds removed for less heat)
  • ¼ cup toasted peanuts, roughly chopped
  • Sambal Udang (Shrimp Paste):
  • 5 dried red chilies, soaked in hot water for 30 minutes
  • 3 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch shrimp paste (belacan)
  • 1 tablespoon tamarind paste
  • 1 tablespoon palm sugar
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil

  • Directions:

    1. Prepare the Blue Pea Flower Rice: If using dried blue pea flowers, soak them in hot water for 15 minutes until softened. Strain the flowers and reserve the blue-tinged water. Cook the rice according to package instructions, substituting the reserved blue pea flower water for half of the required liquid.
    2. Make the Sambal Udang: Deseed the soaked chilies and blend them into a smooth paste. Heat oil in a pan over medium heat. Saute the shallots and garlic until fragrant. Add the shrimp paste and cook, stirring constantly, until fragrant and slightly browned. Stir in the chili paste, tamarind paste, palm sugar, and salt. Simmer for 10 minutes, or until the mixture thickens slightly. Remove from heat and set aside.
    3. Assemble the Nasi Ulam: In a large bowl, combine the cooked blue pea flower rice, red onion, cucumber, mint leaves, Thai basil leaves, long beans, torch ginger flower, and lemongrass. Fluff gently to combine.
    4. To Serve: Divide the nasi ulam among plates. Top with the sambal udang, chopped peanuts, and red chili pepper (optional). Garnish with additional fresh herbs, if desired.

    Nutrition Facts (per serving):

    Calories: approximately 400 (may vary depending on ingredients)

  • Fat: 10g
  • Carbohydrates: 60g
  • Protein: 15g

  • Conclusion:

    Nasi ulam Penang offers a delightful explosion of flavors and textures, making it a perfect light meal or flavorful side dish. The vibrant blue rice, fragrant herbs, and spicy sambal udang combine to create a truly unique culinary experience. So next time you’re looking for a taste of Malaysian cuisine, give nasi ulam Penang a try!

    Frequently Asked Questions (FAQs):

    1. Can I substitute the blue pea flower? Yes, if you can’t find blue pea flower, you can use white rice instead. However, the blue pea flower adds a beautiful color and a subtle floral aroma to the dish.

    2. What are some alternative herbs I can use? Feel free to experiment with other fresh herbs like cilantro, kaffir lime leaves, or even dill.

    3. How spicy is the sambal udang? The spiciness of the sambal udang can be adjusted to your preference. Simply remove the seeds from the chili pepper before slicing, or omit it altogether for a milder flavor.

    4. What can I serve with nasi ulam? Nasi ulam can be enjoyed on its own or paired with grilled chicken, fish, or tofu. It also makes a delicious addition to a potluck or buffet spread.

    5. Can I make nasi ulam ahead of time? Yes, nasi ulam can be prepared in advance. Simply store the assembled dish in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature before serving.