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Nasi Ulam
Kelantan — Mother recipe · en it
A colorful and flavorful dish, Nasi Ulam is a delight that combines rice with fresh vegetables and traditional condiments.
📷 Gunawan Kartapranata — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 15 min prep + 20 min cottura · 2 porzioni · facile
Ingredients
- 200g of basmati rice
- 1 green onion
- 2 tablespoons of green bell peppers
- 2 tablespoons of red bell peppers
- 2 tablespoons of yellow bell peppers
- 2 tablespoons of fresh mint
- 2 tablespoons of fresh lime juice
- 2 tablespoons of coconut oil
- 2 tablespoons of tamarind paste
- 1/2 teaspoon of garam masala
- Salt to taste
- Water for cooking rice
Method
- Cook the rice in boiling salted water for 15-20 minutes, or until al dente.
- Meanwhile, slice the bell peppers and green onion thinly.
- In a pan, heat the coconut oil and sauté the bell peppers and green onion for 2-3 minutes.
- Add the mint and lime juice, stirring well for 1-2 minutes.
- In a bowl, mix the tamarind paste, garam masala, and a little water to form a smooth sauce.
- Combine the sauce with the vegetables and stir well.
- Serve the hot rice with the vegetable sauce on top.
- Enjoy!
The story
Nasi Ulam originates from the northeastern part of Malaysia, in the Kelantan region, where it was long a popular dish among farmers.
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