© 2021 Discovery Networks International. All rights reserved.

Ingredients

  • Serves 8 people

  • 200 g tenggiri steaks 

  • 300 g prawns  

  • 1 cucumber 

  • 100 g long beans 

  • 8 cups cooked rice (jasmine or basmati or brown) 

  • 4 cloves garlic (sliced thinly and fried until crispy)

  • 1 shallot (sliced thinly and fried until crispy)

  • 1 cup grated coconut

  • 4 tbsp dried small shrimp (Hae Bee) toasted

  • 2 kaffir lime leaves (sliced thinly)

  • 1 red chili (sliced thinly)

  • 1 ginger flower (sliced thinly)

Nasi Ulam (Local Herb Rice)
Recipe Courtesy of
Ili Sulaiman

Nasi Ulam (Local Herb Rice)

{{totalReview}}
This easy flavourful dish is basically a salad. A rice salad that blends together its flavours so well, it's an addictive dish you can't get enough of.
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
  • Medium
  • 10 min
  • 30 min
  • 10 min
  • 6 steps
  • 18 Ingredients
  • Medium
  • 6 steps
  • 18 Ingredients
  • 10 min
  • 30 min
  • 10 min

Instructions

  1. Cook fish and prawns

    • Season fish and prawns with salt and steam for 12 -15 minutes until cooked through

  2. Flake fish and deshell prawns

    • When cooked, flake fish and remove skin and bones and peel prawns and chop prawns roughly

    Recommendation
    Halal

    Ili's Nasi Impit and Kuah Kacang

    Halal +1

    Ili's Daging Dendeng

    Halal +4

    Mushroom and Tempeh Rendang

    Healthy +4

    Sambal Tempeh, Kacang & Ikan Bilis

  3. Blend belacan paste

    • In a blender, blitz kafir limes leaves, tumeric leaves, thai basil leaves, laksa leaves, belacan and coconut oil

  4. Dice vegetables

    • Core cucumber and dice into squares, and cut long beans into dice as well and set aside

  5. Mix seafood, herbs and rice

    • In a big bowl, add in rice, flaked fish, chopped prawns, diced vegetables and herb paste and toss well

  6. Toast garnish

    • In a dry pan, toast grated coconut, dried prawns and kafir lime leave slices until brown

Plate and Serve!

Plate up rice onto a platter, sprinkle toasted coconut, prawn and kafir lime leaves, slices of bright red chilies and slice ginger flower

Plate and Serve!
Prev Recipe

Seafood Curry

Next Recipe

Sweet and Savoury Date Omelette
Categories:
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Post
    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 8 people

    • 200 g tenggiri steaks 

    • 300 g prawns  

    • 1 cucumber 

    • 100 g long beans 

    • 8 cups cooked rice (jasmine or basmati or brown) 

    • 4 cloves garlic (sliced thinly and fried until crispy)

    • 1 shallot (sliced thinly and fried until crispy)

    • 1 cup grated coconut

    • 4 tbsp dried small shrimp (Hae Bee) toasted

    • 2 kaffir lime leaves (sliced thinly)

    • 1 red chili (sliced thinly)

    • 1 ginger flower (sliced thinly)

    Nutrition
    Share Recipe
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.