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)

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.
  • 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


  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!

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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)

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