It’s nice to have a revisit of the Nasi Ulam that Granny made for me awhile back.
A new ingredient we added in was the bunga kantan or rather, torch ginger, to give it a different taste. Also, this time, instead of salted fish, she added in dried prawn.
The herbs as well as the torch ginger (in pink) / bunga kantan on the upper left of the picture.