Food & Wellness / Recipes / SongHe 8020 Mixed Fragrant + Red Rice nasi ulam

SongHe 8020 Mixed Fragrant + Red Rice nasi ulam

This fragrant herb-infused dish is even more nutritious when cooked with high-fibre red rice.

Food & Wellness / Recipes / SongHe 8020 Mixed Fragrant + Red Rice nasi ulam

SongHe 8020 Mixed Fragrant + Red Rice nasi ulam

This fragrant herb-infused dish is even more nutritious when cooked with high-fibre red rice.

4 pax

50 mins

medium

Ingredients

Instructions

Rinse SongHe 8020 mixed rice once. Without soaking the rice, use a 1 cup rice to 1.2 cups water ratio to cook in a rice cooker. Once done, leave to cool. You may also use day-old rice.
Soak the dried shrimp in warm water until soft.
Pound the shrimp with a mortar and pestle.
Heat a wok and pan-fry the pounded shrimp until fragrant, making sure not to over‑fry or burn them. Set aside.
Pan-fry the freshly grated or desiccated coconut until golden brown, and set aside.
In a large bowl, combine the cooked rice with torch ginger flower, Thai basil leaves, mint leaves, kaffir lime leaves, shallots, lemongrass, and the pan‑fried coconut and shrimp. Add salt, sugar, and white and black pepper.
Toss and mix well. For a spicy kick, serve with sliced red chillies and sambal belacan.