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)

Recipe Courtesy of
Ili Sulaiman

Nasi Ulam (Local Herb Rice)

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.

Difficulty: Medium

Preparation: 10 min
Cook: 30 min
Clean up: 10 min

Steps: 6 steps
18 Ingredients

Difficulty: Medium
Steps: 6 steps
18 Ingredients

Preparation: 10 min
Cook: 30 min
Clean up: 10 min

Instructions

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

Flake fish and deshell prawns
- When cooked, flake fish and remove skin and bones and peel prawns and chop prawns roughly
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Blend belacan paste
- In a blender, blitz kafir limes leaves, tumeric leaves, thai basil leaves, laksa leaves, belacan and coconut oil

Dice vegetables
- Core cucumber and dice into squares, and cut long beans into dice as well and set aside

Mix seafood, herbs and rice
- In a big bowl, add in rice, flaked fish, chopped prawns, diced vegetables and herb paste and toss well

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

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Name: Nasi Ulam (Local Herb Rice)
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 8 people
Cuisine: Asian
Ingredients: 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)