Nasi Ulam Herbed Rice

by Linda Tay Esposito Flavor Explosions, San Francisco
Serves 8

3 Tablespoons dried bunga telang, soaked in 1½ cup water
1 cup Jasmine rice
1 cup Jasmine rice + 1½ cup water
2 oz salt cod, soaked 10 minutes, drained, optional
¼ cup dried shrimp, soaked, drained, optional
1 cup shredded, unsweetened desiccated coconut

Herb mix
½ cup mint leaves, chiffonade
½ cup Thai basil leaves, chiffonade
½ cup Rau Ram leaves, chiffonade
½ cup cilantro leaves, chiffonade
¼ cup perilla/shiso leaves. chiffonade
½ cup Italian flat leaf parsley, chopped
¼ cup sorrel leaves, finely chiffonade
2 tablespoon kaffir lime leaves, chiffonade
½ cup shallots from 2 shallots, thinly sliced
1 inch fresh tumeric, thin juliennes
1 inch galangal, thin juliennes
1 lemon grass, white only, finely sliced
1 ginger flower, finely sliced
½ cup roasted peanuts, chopped
1 Tablespoon roasted belachan, optional
Note: You can use any fragrant herb, if you cannot find all the herbs listed, or try new ones

1. Soak 1 cup of rice in 11½ cup waters with the blue flowers for at least 1 hour. Remove flowers just before cooking.
2. In a small pot, bring the soaked rice and blue soaking liquid to boil. When it comes to a boil, cover the pot, turn to low simmer, and simmer for 20 minutes. Remove from heat and let it sit, still covered for 10 minutes.
3. In another small pot, bring the white rice and 1½ cups of water to boil. When it comes to a boil, cover the pot, turn to low simmer, and simmer for 20 minutes. Remove from heat and let it sit, still covered for 10 minutes.
4. Fluff the rice and toss together into a large bowl to cool.
5. Toast the coconut till golden brown. Add to the big bowl of rice.
6. Soak and drain salt cod and dried shrimp. Place salt cod in food processor and grind coarsely. Set aside. Repeat with dried shrimp.
7. Heat a sauté pan with 1 tablespoon of canola oil and fry the salt cod till fragrant. Add to the rice.
8. Toast the dried shrimp till fragrant. Add to the rice.
9. Finely chiffonade all herbs.
10. Toss all ingredients – salt cod, dried shrimp, coconut, herbs – together with the cooled rice.
11. Sprinkle with chopped roasted peanuts and roasted belachan. Serve at room temperature.