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Spicy U.S. Lattice Fries topped with Unagi & Keta Caviar Nasi Ulam

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Print Recipe

Total Time40 Mins

Prep Time30 Mins

Cook Time10 Mins

ServingsServes 10

Potato Type: Russet

Prep Method: Fried

Dish

Main Dish

Prep Time

30 Mins

Cook Time

10 Mins

Serving

Serves 10

Ingredients

20 no. U.S. Lattice cut Fries
300gm Blue Rice
140gm Toasted Grated Coconut
130gm Toasted Salted Fish (chopped)
5 cm Turmeric (fresh)
1no Lemongrass Stalk
3cm Galangal
1no Ginger torch flower
2 Shallots sliced
4 Kafir lime leaves
5 Mint leaves
6 Daun Kaduk
2no Fresh chilli
3no Calamansi
1 no Unagi
Cajun Spice

Preparation

Finely julienne the lemongrass, turmeric, galangal, ginger torch flower and shallot.
Mix the ingredients. Pour the shredded coconut & salted fish onto rice cooled to room temperature. Mix thoroughly until aromatics coat the grains of rice. Then, add julienned ingredients such as lemongrass, turmeric, galangal, ginger torch flower and shallot. Lastly, add sliced leafy herbs and mix well.
Squeeze calamansi juice onto mixed herbs rice. Garnish with some sliced red chilies to add spiciness to the dish.
Deep fry the U.S. lattice cut fries, season with Cajun Spice & set aside.
Toast the unagi & topped on rice.
Garnish with Caviar

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