So, Let's Cook nasi ulam with Diana Chan

Today we have a special guest making one of my favourite dishes nasi ulam This rice is fragrant and so light but defs punches flavour Make sure you follow her on insta at @diana.chan.au and for my deets hit up https://linktr.ee/khanhong Ingredients: 2 cups of cooked jasmine rice, allow to cool slightly ½ bunch of mint leaves, torn 10 wild pepper leaves, chiffonade ½ bunch coriander leaves, chiffonade 6 kaffir lime leaves, chiffonade 1 bunch vietnamese mint, chiffonade 2 red shallots, thinly sliced 10g of fresh turmeric, sliced thinly 2 lemongrass stalks, finely chopped ½ cup of dried baby shrimps (soaked and pounded to resemble fine breadcrumbs) 1 cup of toasted desiccated coconut Salt and white pepper to taste For the Sambal belacan: 150g long red chillies, deseeded 30g belacan, toasted for 10 mins To serve 1 lime 2 inches of salted dried fish (deep fried until crispy and crumbed), optional Method: Make the sambal belachan by blending together the chillies and belachan. Add a little water if needed to get the blending process going. Mix all the ingredients for the rice together in a large bowl. Add in 1 tbsp of the Sambal and mix through. Before serving add a squeeze of lime juice to the sambal belachan and serve with the rice. Top the rice with some salted fish.