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Nyonya styles Nasi Ulam are made with yellow ginger and the rice is become yellowish. The dish is special with great amount of sliced spices and fragrance salted fish. It is really appetizing meal. The spices are function to remove the wind from stomach, suitable for women who are in confinement period.

 Ingredients:

Methods:

4 tbsp

100g dried shrimp (wash and drain off the water)

200g salted fish, cut into cube

120g yellow ginger, cut into slices.

500g rice

Seasoning ingredients:

Salt 1 tsp

Sugar 2 tsp

Pepper 1 tsp

Belacan flour 1 tsp

Fragrance ingredients:

Lao ye leaves 30pcs (cut into slices)

Zedoary 8slices

Kaffir lime 12slices

Ginger leaves 3 slices

Lemon grass remove the white portions, 4pcs (cut into thin and tiny slices)

Shallots, 200g (remove the skins and cut into slices)

120g coconut slices (fry till golden brown and fragrance)

3 tbsp Sambal Belacan

Ingredients for Sambal Belacan:

200g red chilies (remove the seeds, dry for one or two days till crumple)

5 pcs of small red chilies, dry for one or two days till crumple

8 pcs of shallots, remove the skin

120g of Belacan, bake till fragrance

2 tsp of sugar

Half tsp of salt

• Mash all the ingredients together or put into electrical mixer.

Methods:

1. Heat up the oil, fry dry shrimps till golden brown and crispy. Remove and ready to use.
2. Put in the salty fish and fry till fragrance.
3. Put in the yellow ginger, fry to tasty.
4. Mix the rice with all the seasoning ingredients while the wok hot, combined well.
5. Leave about 10 minutes for cooling; add in ingredients for fragrance vegetables, dry coconuts and Sambal Belacan.
6. Ready to serve with remaining Sambal Belacan.

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