Have a “raw-some” celebration by serving your guest fresh herbs rice, nasi ulam, during this Raya! This fresh herbs rice is a popular Malay rice dish commonly found in Malaysia, Indonesia and southern Thailand that consists of cooked rice mixed with various shredded raw herbs.
Hari Raya is just around the corner! Most of the commonly served dishes like beef rendang, satay, masak lemak, biryani during this joyous occasion are often laden with saturated fats that are neither good to the heart and waistline. This Nasi Ulam is a healthier alternative because it has lesser fat content but higher in fibre due to the addition of different herbs and vegetables. The fibre content of this fresh herbs rice is also further increased by the use of whole grain red cargo rice, which has 3-4 times more fibre compared to the white rice.
Indian mackerel, ikan kembung, is also incorporated in this fresh herbs rice to provide more nutritious protein and heart-healthy fats too. This recipe is also a rather simple one which doesn’t take too much of your time to prepare so you can spend less time in the kitchen and more quality time with your friends and family this Raya!
Finally, to all Muslim friends, Selamat Hari Raya Aidilfitri from all of us at Glycoleap!
Fresh Herbs Rice – Nasi Ulam
Serves: 5 Time: 20 mins
- 5 cups cooked red cargo rice/ brown rice, refrigerated overnight to lose some of its moisture
- 1/4 cup dried shrimps, washed, rinsed and chopped
- 2 tsp olive oil
- 5 medium mackerel fish (120g/piece), cleaned and washed
Ingredients B (Fresh Herbs & Veggies):
- 1 cup long bean, thinly sliced
- 1/2 cup daun pegaga (Centella Asiatica), thinly sliced
- 1 cup winged bean, thinly sliced
- 1/2 cup coriander, thinly sliced
- 1/2 cup Vietnamese coriander, thinly sliced
- 5 shallots, thinly sliced
- 1/2 cup mint leaves, thinly sliced
- 1 kaffir lime leaf, thinly sliced
- 1/2 cup turmeric leaves, thinly sliced
- 1 stalk lemongrass, thinly sliced
- 1 torch ginger flower bud, thinly sliced
Ingredients C (Seasoning):
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 5 calamansi
- Firstly, take the rice out from the refrigerator and let return to room temperature.
- Meanwhile, dry roast the chopped dried shrimps in a non-stick pan until fragrant (2-3 minutes) and then set aside.
- In the same pan, heat up the oil and pan fry the mackerel fish over medium fire on both sides for 2-3 mins or until cooked. Let cool down, flake the fish, remove the skin and bones and then set aside.
- Next, place one cup of red rice on a plate and then arrange 1/5 of the fresh herbs and veggies (Ingredients B) and the mackerel fish around the rice.
- Garnish it with 1/5 of dried shrimp and then season with some salt, white and black pepper and the juice of 1 calamansi. After that, repeat step 1 to 5 with the remaining ingredients.
- Mix well before serving, enjoy!
Per serving: 342 calories; 6g fat; 49g carbohydrates; 23 g protein; 5g fibre
Carbohydrate Servings: 3.5