叶菜饭Nasi Ulam

材料
熟饭450克 、咸鱼20克（切小块油炸）、咸蛋3粒（煮熟切半）、椰丝5大匙、海盐、糖、胡椒粉各适量
基本香菜Ulam ：（全部切幼丝）
野佬叶15片 、薄荷叶4-5枝 、香茅1枝 、姜花/火炬花1朵、叻沙叶3-4枝、沙姜叶1-2大片、
黄姜叶½片、嫩疯柑叶4-6片、大葱½颗 、蔓荆10片、帝皇乌蓝1把、水芹1把、
腰豆嫩叶1把、四帘豆4条、长豆4-5条
沾酱
吉兰丹鱼酱3大匙（发酵江鱼仔酱汁）、小辣椒3条（切半）、酸柑1粒（切半）
做法
1.将所有蔬菜切丝备用。（图1-2）
2.椰丝慢火炒至香及出油备用。（图3）
3.咸鱼切小块，炸香备用。（图4）
4.在大盘子上铺好香蕉叶，再把饭盛在大碗里压紧，倒扣在香蕉叶上，撒上适量海盐、胡椒粉、糖。（图5）
5.把其他切好的菜叶类排上去，要吃的时候才捞均匀即可。（图6）

Ingredients
450g cooked rice
20g salted fish (cut into small pieces for deep frying)
3 salted eggs (cooked and cut in half)
5 tbsp toasted grated coconut
Sea salt, sugar, pepper to taste
Ingredient of Ulam
15 pieces Kadok leaves, 4-5 stalk mint,
1 stalks lemongrass, 1 torch ginger bud,
3-4 stalk polygonum, 1-2 large pieces daun cekur,
½ slice turmeric leave, 4-6 pieces kaffir lime young leaves,
½ onion, 10 pieces lemuni ungu, 1 bunch ulam raja,
1 bunch daun selom, 1 bunch pucuk cajus,
4 wing beans, 4-5 long beans
Dipping Sauce
3 tbsp budu, 3 chili padi (cut in half), 1 lime (cut in half)
Method
1. Slice all the ulam ingredients thinly. (pic 1-2)
2. Stir fry grated coconut with low heat till fragrant and oily.(pic 3)
3. Salted fish cut in small pieces and deep fried till crispy.(pic 4)
4. Place the banana leave on a large plate, put the nasi ulam in a large bowl and
pressed tightly, overturn and put on the banana leaves, sprinkle with sea salt, pepper and sugar. (pic 5)
5. Arrange the ulam on the banana leaves and mix evenly when ready to eat. (pic 6)