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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)
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.
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

  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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