Nasi Ulam (Steamed Rice and Herbs Salad)
Nasi ulam is a steamed rice dish mixed with various herbs. This dish is a feature of Malay cuisine with many variations and is commonly found in Malaysia, Indonesia and southern Thailand.
Ingredients:
4 cups Steamed rice, cooled
1/3 cup Grated fresh turmeric
1/2 cup Shallot, thinly sliced
1 cup Wild pepper leave (Daun Kaduk)
1/4 cup Turmeric leaf, shredded
1/4 cup Wild cosmos (Daun Ulam Raja), shredded
1/4 cup Basil leaves, shredded
1/4 cup Ginger flower, finely chopped
3 tbsp. Lemongrass, finely chopped
3 tbsp. Kaffir lime leaves, shredded
1 cup Dried shrimps, soaked and toasted
3 tbsp. Sambal belacan
2 tbsp. Coconut oil
Salt to taste
How to do it?
Place the rice in a large mixing bowl. To the rice, add in coconut oil and grated fresh turmeric. Stir well then put in all the herbs, lemongrass root and lime leaves. Mix thoroughly until well combined.
Next, add in the toasted dried shrimps and sambal belacan continue to mix until combined. Season with salt to taste.
Enjoy :)
Ingredients:
4 cups Steamed rice, cooled
1/3 cup Grated fresh turmeric
1/2 cup Shallot, thinly sliced
1 cup Wild pepper leave (Daun Kaduk)
1/4 cup Turmeric leaf, shredded
1/4 cup Wild cosmos (Daun Ulam Raja), shredded
1/4 cup Basil leaves, shredded
1/4 cup Ginger flower, finely chopped
3 tbsp. Lemongrass, finely chopped
3 tbsp. Kaffir lime leaves, shredded
1 cup Dried shrimps, soaked and toasted
3 tbsp. Sambal belacan
2 tbsp. Coconut oil
Salt to taste
How to do it?
Place the rice in a large mixing bowl. To the rice, add in coconut oil and grated fresh turmeric. Stir well then put in all the herbs, lemongrass root and lime leaves. Mix thoroughly until well combined.
Next, add in the toasted dried shrimps and sambal belacan continue to mix until combined. Season with salt to taste.
Enjoy :)
Tuna Spring Rolls
Impress your guests with this simple appetizer. A simple tuna salad in Vietnamese style spring roll.
Ingredients:
1 can Tuna chunks in water, drained
1/2 no. Apple, diced
1 medium Red onion
1/3 cup. Corn kernel
1/2 large Tomatoes, diced
2 tbsp. Fresh coriander, chopped
3 tbsp. Sweet Thai chili sauce
1 tbsp. Sweet Thai pineapple chili sauce
2 tsp. Hoisin sauce
1 tbsp. Fresh lemon juice
1 tsp. Grated lemon zest
5 sheets Rice paper
5 leaves Lettuce
How to do it?
In a mixing bowl, add in tuna, apple, onion, corn, tomatoes, coriander and lemon zest. Mix well. Add in lemon juice and sauces and toss well until all coated well.
Soak the rice paper sheet, one at a time in a bowl of water for 10 - 20 seconds until soft. Place it on a chopping board, top with lettuce and tuna salad. Wrap it into spring roll form. Cut it into half. Repeat the same until finish.
Enjoy :)
Ingredients:
1 can Tuna chunks in water, drained
1/2 no. Apple, diced
1 medium Red onion
1/3 cup. Corn kernel
1/2 large Tomatoes, diced
2 tbsp. Fresh coriander, chopped
3 tbsp. Sweet Thai chili sauce
1 tbsp. Sweet Thai pineapple chili sauce
2 tsp. Hoisin sauce
1 tbsp. Fresh lemon juice
1 tsp. Grated lemon zest
5 sheets Rice paper
5 leaves Lettuce
How to do it?
In a mixing bowl, add in tuna, apple, onion, corn, tomatoes, coriander and lemon zest. Mix well. Add in lemon juice and sauces and toss well until all coated well.
Soak the rice paper sheet, one at a time in a bowl of water for 10 - 20 seconds until soft. Place it on a chopping board, top with lettuce and tuna salad. Wrap it into spring roll form. Cut it into half. Repeat the same until finish.
Enjoy :)
Spicy Asian Broccoli Chicken Salad
If you like hot spicy food, then this salad is a must try for you. It is very cheap and easy.
Ingredients:
1 pcs. Chicken breast, cut into bite size pieces
2 cups. Broccoli florets
1/4 cup. Sesame seeds
2 tbsp. Chili flakes
1 tbsp. Black peppercorn
3 tbsp. Soy sauce
1/4 cup Extra-virgin olive oil
1 tsp. Sesame oil
2 tsp. Honey
1/2 tbsp. Lime juice / Vinegar
How to do it?
Steamed or boil the chicken breast and broccoli until cooked and tender. Set aside.
In a small frying pan, put in sesame seeds, chili flakes and black peppercorn. Swirl occasionally over medium heat for 1 minutes until fragrant. Transfer to a mortar or spice grinder, grind until you have a wet sand consistency.
In a mixing bowl, add in the ground spices together with soy sauce, honey, sesame oil and lime juice. Stir to combine. Whisk in the olive oil in a steady stream until the mixture is well incorporated.
Transfer the broccoli and chicken onto a serving plate and drizzle over the dressing.
Enjoy :)
Ingredients:
1 pcs. Chicken breast, cut into bite size pieces
2 cups. Broccoli florets
1/4 cup. Sesame seeds
2 tbsp. Chili flakes
1 tbsp. Black peppercorn
3 tbsp. Soy sauce
1/4 cup Extra-virgin olive oil
1 tsp. Sesame oil
2 tsp. Honey
1/2 tbsp. Lime juice / Vinegar
How to do it?
Steamed or boil the chicken breast and broccoli until cooked and tender. Set aside.
In a small frying pan, put in sesame seeds, chili flakes and black peppercorn. Swirl occasionally over medium heat for 1 minutes until fragrant. Transfer to a mortar or spice grinder, grind until you have a wet sand consistency.
In a mixing bowl, add in the ground spices together with soy sauce, honey, sesame oil and lime juice. Stir to combine. Whisk in the olive oil in a steady stream until the mixture is well incorporated.
Transfer the broccoli and chicken onto a serving plate and drizzle over the dressing.
Enjoy :)
Warm Potatoes Tuna Salad
This is a cheap salad that are so easy to put together. It is perfect to serve on its own as main dish or side dish.
Ingredients:
1 can Tuna chunks in water
2 Medium potatoes, boiled and peeled
1/3 cup Chopped Cabbage
1/4 cup Diced tomatoes
1/2 Large red onions, chopped
1 tbsp. Chopped pickled green chilies
2 tbsp. Mayonnaise
1 tbsp. Chopped fresh basil
A dash to Tabasco sauce
Black pepper to season
How to do it?
Drain the tuna and roughly break the chunks with a fork. Transfer into a mixing bowl. Add in potatoes, cabbage and tomatoes.
For the dressing, mix together onions, chilies, basil, tabasco sauce and pepper.
To serve, toss to coat the salad with the dressing.
Enjoy :)
Ingredients:
1 can Tuna chunks in water
2 Medium potatoes, boiled and peeled
1/3 cup Chopped Cabbage
1/4 cup Diced tomatoes
1/2 Large red onions, chopped
1 tbsp. Chopped pickled green chilies
2 tbsp. Mayonnaise
1 tbsp. Chopped fresh basil
A dash to Tabasco sauce
Black pepper to season
How to do it?
Drain the tuna and roughly break the chunks with a fork. Transfer into a mixing bowl. Add in potatoes, cabbage and tomatoes.
For the dressing, mix together onions, chilies, basil, tabasco sauce and pepper.
To serve, toss to coat the salad with the dressing.
Enjoy :)
Pasembor
Pasembor is basically Malaysian Indian salad that serves with sweet and spicy nutty sauce. The term pasembor or pasembur is peculiar to Northern Peninsular Malaysia especially in Penang where I live. It is also refer to as Rojak Mamak. This salad normally consists of shredded cucumber, turnip, hard boiled eggs, boiled potatoes, bean sprouts, beancurd, prawn fritters, fish cakes and other fried seafood.
Ingredients
(A) Sauce
250 grams Boiled orange sweet potatoes
4 cups Water
1/3 cup Ground shallot
2 tbsp. Chili paste
2 tsp. Ground coriander
1 tsp. Ground cumin
1/4 cup Tamarind juice
4 tbsp. Brown sugar
1/2 cup Ground peanuts
2 tbsp. Roasted sesame seeds
Salt to taste
(B) Salad ingredients
Prawn fritters
300 grams Small prawns, shelled
100 grams Plain flour
1/2 tsp Baking powder
3/4 cup Water
Salt and pepper to season
Other
1 medium Cucumber, shredded
1 small Turnip, shredded
2 cups Beansprout, blanched with hot boiling water
2 pcs. Fried beancurd
3 sticks Fish cakes, cut into pieces
3 Hard boiled eggs
How to do it?
To prepare the sauce, put the sweet potatoes into a blender with 2 cups of water and blend until it is smooth. Set aside. Combine ground coriander and cumin with 1 tsp. of water until it become paste.
In a medium pot, heat some oil. Add in ground shallot and stir for few minutes until fragrant. Add in the chili paste and spice paste. Continue to stir for another 2 - 3 minutes. Add in the sweet potatoes and add the rest of the water. Bring it to a boil, add tamarind juice, sugar and salt. Set aside. (If the sauce is too thick, add more water.)
To prepare prawn fritters, combine the flour, baking powder, salt and pepper. Pour in water and mix until it becomes a smooth batter. Add in prawns and mix well to coat. Heat oil in a small saucepan or a wok. When the oil is hot, spoon over the prawn mixture and deep fry until it is golden brown. Transfer to a wire rack to drain off the excess oil.
To serve, simple arrange all ingredients (B) on a plate. Add peanuts and sesame seeds into the sauce and mix to combine. Pour it over the ingredients (B) and garnish with more peanuts and sesame seeds.
Enjoy:-)
Ingredients
(A) Sauce
250 grams Boiled orange sweet potatoes
4 cups Water
1/3 cup Ground shallot
2 tbsp. Chili paste
2 tsp. Ground coriander
1 tsp. Ground cumin
1/4 cup Tamarind juice
4 tbsp. Brown sugar
1/2 cup Ground peanuts
2 tbsp. Roasted sesame seeds
Salt to taste
(B) Salad ingredients
Prawn fritters
300 grams Small prawns, shelled
100 grams Plain flour
1/2 tsp Baking powder
3/4 cup Water
Salt and pepper to season
Other
1 medium Cucumber, shredded
1 small Turnip, shredded
2 cups Beansprout, blanched with hot boiling water
2 pcs. Fried beancurd
3 sticks Fish cakes, cut into pieces
3 Hard boiled eggs
How to do it?
To prepare the sauce, put the sweet potatoes into a blender with 2 cups of water and blend until it is smooth. Set aside. Combine ground coriander and cumin with 1 tsp. of water until it become paste.
In a medium pot, heat some oil. Add in ground shallot and stir for few minutes until fragrant. Add in the chili paste and spice paste. Continue to stir for another 2 - 3 minutes. Add in the sweet potatoes and add the rest of the water. Bring it to a boil, add tamarind juice, sugar and salt. Set aside. (If the sauce is too thick, add more water.)
To prepare prawn fritters, combine the flour, baking powder, salt and pepper. Pour in water and mix until it becomes a smooth batter. Add in prawns and mix well to coat. Heat oil in a small saucepan or a wok. When the oil is hot, spoon over the prawn mixture and deep fry until it is golden brown. Transfer to a wire rack to drain off the excess oil.
To serve, simple arrange all ingredients (B) on a plate. Add peanuts and sesame seeds into the sauce and mix to combine. Pour it over the ingredients (B) and garnish with more peanuts and sesame seeds.
Enjoy:-)