Recipe of Award-winning Ulam Quinoa
Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, How to Prepare Award-winning Ulam Quinoa. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Ulam Quinoa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ulam Quinoa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ulam Quinoa is 4 servings as a side dish. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ulam Quinoa estimated approx 30mins.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Ulam Quinoa using 17 ingredients and 10 steps. Here is how you cook it.
Ingredients and spices that need to be Make ready to make Ulam Quinoa:
- Quinoa
- 3/4 cup quinoa
- 1 1/2 cup chicken broth
- 1 tsp oil
- Ulam
- 1 handful Daun ulam raja
- 8 leaves Daun kaduk
- 5 leaves Daun cekur
- 4 leaves Kaffir lime leaves
- 1/2 (1 handful) Thai basil
- 3 leaves Turmeric leaves
- 2 Winged beans
- 2 Long beans
- 2 tbsp Dried shrimp
- 2 tsp Belacan
- 3 tbsp Desicated coconut (kerisik)
- Ground black pepper
Steps to make Ulam Quinoa
- Rinse the quinoa with water. Drain.
- Toast the quinoa in a saucepan over medium-heat until it dries out (2 mins).
- Add in the chicken broth and bring to a rolling boil.
- Turn the heat down to the lowest setting. Cover the saucepan and cook for 15mins.
- While the quinoa is cooking, dice all the herbs and vegetables for the Ulam very finely. Portions for all the ingredients are down to personal taste. Careful not to use too much long beans as it can make the dish bitter. The belacan, kerisik and dried shrimp have very strong flavours careful not to use too much. Otherwise it might mask the flavours of the herbs.
- Turn the heat off. Leave the quinoa covered in the saucepan for 5 mins.
- Fluff up quinoa with a spoon. Leave it to cool down in the fridge. Make sure the quinoa is at least room temperature before you mix it with the ulam. Otherwise the leaves will wilt.
- Toast the dried shrimp, belacan and kerisik in a pan. Once they are lightly toasted pound or mill the ingredients.
- Once the quinoa has cooled down, mix in the thinly sliced herbs, vegetables and milled ingredients into the quinoa that has been cooled down. Mix a little bit of each ingredient as you go along, so you can get it to taste just the way you like it.
- Serve this along side some ayam percik (Malaysian style grilled chicken) or anything else that would go well with rice.
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So that's going to wrap it up for this special food Steps to Make Perfect Ulam Quinoa. Thank you very much for reading. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!