Royal Pilau Nasi Ulam Recipe

Cooking Directions

• STEP 1.Wash and soak the rice for 30 minutes, then drain.
• STEP 2.In a pot, heat oil and saut茅 the sliced shallots until golden brown.
• STEP 3.Add in the lemongrass, pandan leaves, turmeric, and galangal. Stir fry for a few minutes until fragrant.
• STEP 4.Add the drained rice to the pot and stir well to coat the rice with the spices.
• STEP 5.Pour in the coconut milk and water, then season with salt.
• STEP 6.Cover the pot and cook the rice over low heat for about 20 minutes, or until the rice is cooked and fluffy.
• STEP 7.Once cooked, fluff the rice with a fork and remove the pandan leaves and lemongrass.
• STEP 8.Serve the Royal Pilau Nasi Ulam hot with sambal belacan and a variety of fresh herbs and vegetables.

Cooking Tips

• Soaking the rice helps to remove excess starch and ensures a fluffy texture.
• You can add in other herbs and spices such as kaffir lime leaves or ginger for additional flavor.
• For a vegetarian version, you can substitute the chicken stock with vegetable stock.

Storage and Serving

• Leftover Royal Pilau Nasi Ulam can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, sprinkle some water over the rice and steam it until heated through.
• Serve the Nasi Ulam with additional sambal belacan and fresh herbs for added flavor.