Cooking Instructions
- 1
Rinse the quinoa with water. Drain.
- 2
Toast the quinoa in a saucepan over medium-heat until it dries out (2 mins).
- 3
Add in the chicken broth and bring to a rolling boil.
- 4
Turn the heat down to the lowest setting. Cover the saucepan and cook for 15mins.
- 5
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.
- 6
Turn the heat off. Leave the quinoa covered in the saucepan for 5 mins.
- 7
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.
- 8
Toast the dried shrimp, belacan and kerisik in a pan. Once they are lightly toasted pound or mill the ingredients.
- 9
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.
- 10
Serve this along side some ayam percik (Malaysian style grilled chicken) or anything else that would go well with rice.
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