Nasi Ulam

Preparation & cooking time : 45 minutes
Serves: 6

Herbs
6 sprigs“ulam raja”
7 “pucuk gajus”
5 sprigs “daun salom”
5 “pucuk putat”
4 “daun tegek burung”
3 sprigs “daun kesom”
3 sprigs “daun kemangi”
3 “daun cekor
3 “daun salam”
3 sprigs “daun melinjau”
2 stalks “bunga kantan”
2 “pucuk kaduk”
6 cm young ginger
6 cm “temu pauh”

30 gm dried prawns, cleaned
30 gm salted fish meat, cleaned
½ cup cooking oil
10 shallots, thinly sliced
2 stalks lemon grass, thinly sliced
125 ml NESTLE Ideal Evaporated Milk
1 teaspoon MAGGI Ikan Bilis Stock Granules
2 sachets MAGGI Fried Rice Paste
1kg cooked rice
50 gm fried grated coconut
salt and sugar to taste
1 lime, squeeze the juice

1 Wash and drain properly A ingredients; then slice thinly and set aside.

2 Pan fried dried prawns and salted fish; then finely blend and set aside.

3 In saucepan, heat oil and stir-fry shallot and lemon grass for 5 minutes. Stir in blended ingredients and fry until aromatic.

4 Stir in Ideal milk, MAGGI Stock, MAGGI Paste, cooked rice, fried coconut salt and sugar to taste. Switch off the heat and stir in sliced

From www.maggi.com.my