22/03/2026
Nasi Ulam dengan Beras Perang Thai King
Herbed Rice (Ulam) with Thai King Brown
Nikmati keenakan Nasi Ulam yang disediakan menggunakan pelbagai herba segar. Kini anda boleh menyediakannya di rumah dengan beras perang Thai King.
Selamat Menyambut Hari Raya bersama keluarga tersayang.
***************
Discover the beauty of Nasi Ulam - The best Nasi Ulam is made with freshly harvested natural herbs. You can now serve this with a 100% natural Thai King Brown rice at home! Selamat Hari Raya at home!

MAIN INGREDIENTS:
2 cups Thai King Brown rice
20g Salted Fish (deep fry and then shred finely)
50g Dried Shrimps (soak in water)
20g Grated Coconut
20g Turmeric (kunyit)
1.5 tbsp Pepper
Sugar to taste
Salt to taste

ULAM INGREDIENTS:
125g shallots (finely sliced)
25g lemongrass (finely sliced)
5cm young ginger (finely sliced)
1 bunga kantan (torch ginger flower bud - finely chopped)
5 stalks coriander (finely sliced)
5 stalks basil leaves (finely sliced)
5 stalks mint leaves (finely sliced)
2 turmeric leaves (finely sliced)
10 kaffir lime leaves (finely sliced)
2-4 galangal (finely sliced)
4-5 betel leaves (finely sliced)

METHOD:
Every 1 cup of Thai King Brown rice cook with 2.5 cup water/liquid. Cook using a rice cooker.
For the Coriander, basil and mint pick all the leaves off of the stalks. Keep the leaves only.
For convenience, all herb leaves should be cut using chiffonade method.
Finely slice all of the non-leafy herbs (ginger, torch ginger flower, shallots and galangal)

TO COOK:
Deep fry the salted fish in some oil until crispy and golden, then shred with a knife.
Using a mortar and pestle, pound the dried shrimps until broken up into fine pieces. Dry fry the dried shrimps in a wok or pan until aromatic.
Toast the grated coconut in a pan until golden brown and then pound with a mortar and pestle.
Add all the prepared ingredients in a large bowl together with the rice and mix well with a wooden spoon.
Add salt and sugar to taste and serve immediately.
***************

Bahan Utama:
2 cawan beras perang Thai King Brown
20g ikan masin (digoreng dan dicarik halus)
50g udang kering (direndam hingga lembut)
20g kelapa parut
20g kunyit
1.5 sudu besar lada hitam kisar
Garam
Gula

Bahan Ulam:
125g bawang merah (dihiris halus)
25g serai (dihiris halus)
5cm halia muda (dihiris halus)
1 bunga kantan (dihiris halus)
5 tangkai daun ketumbar (dihiris halus)
5 tangkai daun selasih (dihiris halus)
5 tangkai daun pudina (dihiris halus)
2 helai daun kunyit (dihiris halus)
10 helai daun limau purut (dihiris halus)
2–4 cm lengkuas (dihiris halus)
4–5 helai daun sirih (dihiris halus)

Kaedah Penyediaan:
Basuh beras dan masak menggunakan 2.5 cawan air bagi setiap 1 cawan beras perang menggunakan periuk nasi.
Untuk daun ketumbar, selasih dan pudina, ambil daunnya sahaja dan buang tangkai.
Semua daun herba boleh dihiris halus menggunakan kaedah chiffonade.
Hiris halus bahan lain seperti halia, bunga kantan, bawang merah dan lengkuas.

Cara Memasak:
Goreng ikan masin dengan sedikit minyak sehingga garing dan keemasan, kemudian carik halus.
Tumbuk udang kering menggunakan lesung dan alu hingga hancur, kemudian goreng sehingga harum.
Sangai kelapa parut di dalam kuali sehingga berwarna keperangan, kemudian tumbuk kasar.
Masukkan nasi bersama semua bahan yang telah disediakan ke dalam mangkuk besar. Gaul rata.
Perasakan dengan garam dan gula secukupnya.
Hidangkan segera.
