So, Let's Cook nasi ulam with Diana Chan

Today we have a special guest making one of my favourite dishes nasi ulam
This rice is fragrant and so light but defs punches flavour

Make sure you follow her on insta at @diana.chan.au

and for my deets hit up https://linktr.ee/khanhong


Ingredients:
2 cups of cooked jasmine rice, allow to cool slightly
½ bunch of mint leaves, torn
10 wild pepper leaves, chiffonade
½ bunch coriander leaves, chiffonade
6 kaffir lime leaves, chiffonade
1 bunch vietnamese mint, chiffonade
2 red shallots, thinly sliced
10g of fresh turmeric, sliced thinly
2 lemongrass stalks, finely chopped
½ cup of dried baby shrimps (soaked and pounded to resemble fine breadcrumbs)
1 cup of toasted desiccated coconut
Salt and white pepper to taste

For the Sambal belacan:
150g long red chillies, deseeded
30g belacan, toasted for 10 mins

To serve
1 lime
2 inches of salted dried fish (deep fried until crispy and crumbed), optional

Method:
Make the sambal belachan by blending together the chillies and belachan. Add a little water if needed to get the blending process going.
Mix all the ingredients for the rice together in a large bowl. Add in 1 tbsp of the Sambal and mix through. Before serving add a squeeze of lime juice to the sambal belachan and serve with the rice. Top the rice with some salted fish.