Page 53 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

NASI ULAM

By Chef Ambrose Poh| Serves 4 CHEF + RECIPE

Allspice Institute

Blue Pea Flower Rice
11g blue pea flowers, dried
300g rice, washed and drained
150ml coconut milk
150ml water
1tsp salt
Hot water, to soak the flowers Blue Pea Flower Rice

Toasted Grated Coconut Flakes
12g turmeric root, diced 1. In a bowl, add in hot water and dried blue pea
4 shallots, peeled and diced flowers. Let it infuse for 15 minutes or until the water turns
1g torch ginger flower, finely sliced deep blue. Strain the liquid and discard the flowers. In a rice
4g laksa leaf with stalk, finely sliced cooker, add rice, blue pea flower infused water, coconut
4g Thai basil leaf with stalk, finely sliced milk, water, and salt. Steam for 30 minutes. Remove from
4g mint leaf with stalk, finely sliced rice cooker and set aside to cool until room temperature.
4g turmeric leaf with stalk finely sliced
4g kaffir leaf with stalk finely sliced Toasted Grated Coconut Flakes
2g lemongrass, finely sliced

Salt, sugar, ground black pepper and coconut 2. Toast the grated coconut flakes in a pan over
oil, to taste medium heat for 5 minutes or until the grated coconut
Mint leaves, torch ginger stalk, sliced chilli and flakes turns brown. Remove the toasted grated coconut
laksa leaves, for garnishing flakes from heat. Set aside.
Lime juice, to drizzle

Nasi Ulam
Nasi Ulam
12g turmeric root, diced
4 shallots, peeled and diced
1g torch ginger flower, finely sliced 3. Add diced turmeric root, diced shallots, sliced
4g laksa leaf with stalk, finely sliced torch ginger flowers, sliced laksa leaves, sliced Thai basil
4g Thai basil leaf with stalk, finely sliced leaves, sliced mint leaves, sliced turmeric leaves, sliced
4g mint leaf with stalk, finely sliced kaffir leaves, and sliced lemongrass with the blue pea
4g turmeric leaf with stalk finely sliced flower rice to a bowl and mix well. Add salt, sugar, ground
4g kaffir leaf with stalk finely sliced black pepper and coconut oil to taste. Serve on serving
2g lemongrass, finely sliced plate with toasted grated coconut, mint leaves, torch
ginger stalk, sliced chilli and laksa leaves on the side. Drizzle
with lime juice.
Salt, sugar, ground black pepper and coconut
oil, to taste
Mint leaves, torch ginger stalk, sliced chilli and
laksa leaves, for garnishing
Lime juice, to drizzle

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