Hash browns cooks with local herbs in ulam style; A Malaysian salad that is prepared with a variety of fresh herbs and vegetables. The aromatic hash browns blend well with ulam. Give it a go today!
4pcs U.S. Hash Browns Patties
50g Grated Coconut, toasted
15g Fresh Turmeric, chopped
25g Shallots, sliced thinly
1 Fresh Ginger Flower (thinly sliced)
1 stalk Lemongrass (white part only), sliced thinly
5pcs Turmeric leaves, sliced thinly
5pcs Kaffir lime leaves, Sliced thinly
10g Daun Kesum, sliced thinly
10g Mint leaves, sliced thinly
3 pcs Chili Padi, small cuts
10g Roasted Belacan Powder
10g Salted Fish, chopped
10g Dried Shrimp, chopped
3g Ground pepper
Prep Time: 15min | Cook Time: 15min
In a medium size pot, heat the oil to 190°C. Carefully place the U.S. Hash Browns into the oil without splattering. Cook the U.S. Hash Browns for about 5 minutes or until golden brown before removing from the oil.
Break the U.S. Hash Browns into smaller pieces. Place them into a bowl and add the fresh turmeric. Mix thoroughly until they are evenly coloured.
Add the pepper, belacan, salted fish, dried shrimps, toasted coconut and mix well.
Add the lemongrass, shallots, ginger flower and gently mix with the above U.S. Hash Browns mixture.
Add the finely sliced leaves and stir thoroughly to complete the dish and served.
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