Sour Rice Salad

Sour Rice Salad Recipe - Vegetarian Malaysian Cuisine

Region / culture: Malaysia | Preparation time: 45 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sour Rice Salad is a flavorful and refreshing dish that combines the tangy flavors of kalamansi lime juice, shrimp paste, and fresh herbs with the crunch of fried shallots. This dish is a popular choice in Southeast Asian cuisine, particularly in Malaysia and Indonesia.

History

Sour Rice Salad, also known as Nasi Ulam, has a long history in Malaysian and Indonesian culinary traditions. It is believed to have originated from the Malay community, where it was traditionally served during special occasions and celebrations. The dish has evolved over time, with different regions adding their own unique twist to the recipe.

Ingredients

Dressing

0.5 tbsp dried shrimp, soaked for 30 minutes in hot water, then drained and squeezed dry.
0.5-inch square piece of belacan, toasted under the grill until light brown and fragrant
2 oz (57 g) cherry tomatoes -- or a wedge of a larger tomato
3 tbsp kalamansi juice (0.5 tbsp orange juice and 2.5 tbsp lime juice)
1 clove garlic, roughly chopped
0.5 - 1 tbsp fish sauce
3 oz (85 g) shallots, roughly chopped
fresh chili peppers to taste, sliced and seeds removed if you wish
freshly ground black pepper

Salad

1 ginger flower, very thinly sliced
small bunch each (about 1 oz (28 g)) cilantro (keep stems), mint, and holy basil
2 sprigs of daun kesom
2 stalks lemongrass, bottom 3 inches only
3 fresh kaffir lime leaves, stacked, rolled like a cigar, and thinly sliced
8-10 sour spinach leaves, or double the amount sturdy sorrel leaves, sliced as the kaffir lime leaves
2-4 plump shallots
2 cups cooked rice at room temperature

How to prepare

Thinly slice the shallots from the salad ingredients list and place them in a small pan with vegetable oil heated to medium.
Fry the shallots until they turn light brown. Be careful as they can quickly go from golden to overdone. Remove them from the pan and drain on a paper towel.
Set the fried shallots aside.
To make the dressing, use a mortar and pestle to pound the shrimp into a pulp.
Add the shallots, garlic, and chile peppers (if using) to the mortar and pound them together.
Add the belacan to the mortar and pound it as well, then add the tomatoes or tomato wedges.
Mix in lime juice and gradually add the fish sauce, starting with 0.5 tbsp Taste the dressing after adding the first 0.5 tbsp, as you may not need to add more.
Season the dressing with black pepper to taste. Adjust the amount of kalamansi juice if needed, especially if your tomatoes are very sweet or if you prefer a tangier flavor.
Finely chop the mint, basil, and coriander leaves together.
Chop the daun kesom leaves slightly less finely.
Remove the tough outer layers from the lemongrass stalks, cut them into quarters lengthwise, and thinly slice.
Combine the cooked rice with the dressing, then add the torch ginger, coriander-mint-basil mixture, daun kesom, lemongrass, kaffir lime leaves, and sour spinach or sorrel. Mix well.
Allow the rice to stand for approximately 0.5 hour to absorb the flavors of the herbs and dressing.
Serve the rice topped with the fried shallots.

Variations

Add diced mango or pineapple for a touch of sweetness.
Substitute the shrimp paste with soy sauce for a vegetarian version.
Mix in cooked chicken or tofu for added protein.

Cooking Tips & Tricks

Be sure to toast the belacan until it is fragrant to enhance its flavor in the dressing.

- Adjust the amount of fish sauce and lime juice in the dressing to suit your taste preferences.

- Fry the shallots carefully to avoid burning them, as they can quickly go from golden to overdone.

- Allow the rice to sit for at least 30 minutes after mixing with the dressing to allow the flavors to meld together.

Serving Suggestions

Sour Rice Salad can be served as a main dish or as a side dish to complement grilled meats or seafood. It pairs well with dishes that have bold flavors, such as spicy curries or grilled satay.

Cooking Techniques

Toast the belacan under the grill until light brown and fragrant.

- Pound the shrimp paste and other dressing ingredients in a mortar and pestle to release their flavors.

- Fry the shallots until they are crispy and golden brown.

Ingredient Substitutions

Substitute kalamansi lime juice with a combination of lime and orange juice.

- Use Thai basil or mint if you cannot find daun kesom.

- Replace sour kaffir lime leaves with sorrel or spinach.

Make Ahead Tips

Sour Rice Salad can be made ahead of time and stored in the refrigerator for up to 24 hours. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Sour Rice Salad in a large bowl or on individual plates, topped with a sprinkle of fried shallots for added crunch. Garnish with fresh herbs and a wedge of lime for a pop of color.

Pairing Recommendations

Pair Sour Rice Salad with grilled fish, chicken satay, or beef rendang for a complete and satisfying meal. Serve with a side of sambal belacan for an extra kick of heat.

Storage and Reheating Instructions

Store any leftovers of Sour Rice Salad in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Sour Rice Salad contains approximately 250-300 calories, depending on the portion size and ingredients used.

Carbohydrates

The carbohydrates in this dish primarily come from the cooked rice and fresh herbs. Carbohydrates provide energy for the body and are an essential part of a balanced diet.

Fats

The fats in this dish come from the vegetable oil used to fry the shallots and the small amount of shrimp paste in the dressing. Fats are important for absorbing certain vitamins and minerals and should be consumed in moderation.

Proteins

The protein in this dish comes from the shrimp paste and the small amount of shrimp used in the dressing. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the kalamansi lime juice and fresh herbs. The herbs also provide essential nutrients such as vitamin A, vitamin K, and potassium.

Alergens

This dish contains shrimp paste, which may be a common allergen for some individuals. Be sure to check for any allergies before serving this dish to guests.

Summary

Sour Rice Salad is a nutritious dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and refreshing option for a light meal or side dish.

Summary

Sour Rice Salad is a delicious and nutritious dish that showcases the vibrant flavors of Southeast Asian cuisine. With a balance of tangy, spicy, and herbal notes, this dish is sure to impress your taste buds. Enjoy it as a light meal or side dish for a burst of fresh flavors.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Sour Rice Salad. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins. She was known for her incredible culinary skills, and I always enjoyed spending time in her kitchen, watching her work her magic.

On this particular day, as I sat at her kitchen table sipping on a cup of tea, Mrs. Jenkins pulled out a worn and stained recipe card from her recipe box. With a twinkle in her eye, she handed it to me and said, "I think you'll love this one, dear. It's a family favorite."

As I read through the ingredients and directions, I was both intrigued and slightly intimidated. The combination of flavors and textures seemed unusual, but I trusted Mrs. Jenkins' judgment. She assured me that the end result was worth the effort.

I decided to give it a try, and Mrs. Jenkins patiently guided me through each step of the process. We soaked the rice in vinegar and sugar, then mixed it with a colorful array of vegetables and herbs. The final touch was a sprinkling of toasted almonds and a drizzle of olive oil.

As we sat down to enjoy the salad together, I took my first bite and was immediately transported to a world of tangy sweetness and crunchy goodness. The flavors danced on my tongue, and I couldn't help but marvel at the genius of this recipe.

From that day on, Sour Rice Salad became a staple in my own kitchen. I made it for family gatherings, potlucks, and special occasions. Each time I prepared it, I thought of Mrs. Jenkins and the wonderful memory we had created together.

Over the years, I shared the recipe with friends and family, passing on the tradition of Sour Rice Salad to the next generation. It became a beloved dish in our household, and I loved watching my children and grandchildren enjoy it as much as I did.

As I look back on that fateful day in Mrs. Jenkins' kitchen, I am filled with gratitude for the gift of this recipe. It not only brought joy and flavor to our meals but also brought us closer together as a family.

I am reminded of the power of food to connect us, to create memories, and to nourish both body and soul. And for that, I will always be thankful to Mrs. Jenkins and her amazing Sour Rice Salad.