I cannot for the life of me understand the current craze here for nasi kak wok – it seems to have popped up in the menu of the Malay/Muslim shops here, there and everywhere. Unlike its Kelantanese counterpart, the nasi kerabu which I like a lot, I have tried it a few times here…and here again…and also here but it did not tickle my fancy – not something I would want to order again.
Another popular Kelantanese dish is the nasi ulam which I would love to try but it is not available here or not that I know of. I tried cooking my own once but I did not think it was all that great – maybe I did not get it right, I wouldn’t know so that day, when I saw a whole lot of rice left in the fridge, I decided to try again but this time around, I went about it a little differently.
Instead of serving it cold, tossed with all the herbs and leaves and what not, I fried it so perhaps we should call it nasi ulam goreng instead. I started off cooking the sambal udang kering (dried prawns) by frying the pounded ingredients – shallots, garlic, kunyit (turmeric), lengkuas (galangal) and chili with stalks of serai (lemon grass) added…followed eventually by the pounded udang kering with belacan (dried prawn paste). Once that was done, I added some curry leaves and then, the rice and eggs and mixed everything well together. Finally, I added some salt, chopped spring onions (since I have a lot in my garden) and Thai basil leaves before dishing everything out. I could have added some of my daun kesum and sawtooth coriander as well but I did not, in case my girl would get put off by the strong fragrances.
It turned out really nice – everyone enjoyed it but there was so much so I heated up the left over…
…the next morning for breakfast.
I fried an omelette and wrapped the rice…
…so it became what I would call nasi ulam goreng Pattaya…
…and served it with the leftover sambal udang petai…
…that I bought home the previous day and yes, it was indeed very nice.
I would still want to try the nasi ulam though, should I happen to come across any, so I would be able to know for sure as to how good it actually is…and whether it is nicer than my nasi ulam goreng…
5 thoughts on “A little differently…”
Looks so delicious especially with the sambal petai
Of course the sambal petai brought the dish to a whole new level, love it!
I like to add basil leaves to my fried rice too. You fried rice looks simply delicious with the sambal udang petai. Yummssss…..😋😋😋
My friend, Peter of Payung said it tastes great when added to sambal belacan…and sardines – I had that in my coming post on sardine rolls. Yet to try that it in sambal belacan – waiting for the leaves to flourish, the plants were dying out at one time, now slowly recovering.
A very ingenious variation of the nasi ulam. Would have loved to try your version.
We all loved it a lot more. I wouldn’t mind adding more herbs and leaves – love the nice fragrances of those.
Yum! Yum! Your nasi ulam goreng must be very tasty and fragrant. To me Nasi Kak Wok is more of a novelty. It is alright, over hyped I think.
My sentiments exactly! I really do not see what is so nice about it, so very popular here.