Nasi Ulam by Chef Raymond Khoo
RAW HERBS AND VEGETABLES (finely julienned)
- ½ stalk lemongrass
- 6 pieces daun limau purut (kaffir lime leaves)
- 4 strands long beans
- 0.5 bunga kantan (rojak flower)
- 2 full stalks daun kesum (laksa leaves)
- 30 g whole selar fish (local mackerel or yellowtail scad), deboned and minced by hand
- 30 g salted fish, finely chopped
- 100 g shallots
- 15 g candlenut
- 30 g dried chillies
- 10 g belachan
SAMBAL TUMIS Blend all ingredients and stir-fry till fragrant.
Mix all the herbs and long beans together with 2 tbsps of “sambal tumis”, 2 bowls of room temperature rice (see Chef’s tip) and minced fish and salted fish in a mixing bowl. Toss everything together till evenly spread.
Arrange on a dinner plate lined with a banana leaf underneath. Garnish the rice with more of the mixed herbs. Add more sambal tumis or herbs according to personal preference.
CHEF’S TIP: It is important to use room temperature rice. Using warm or hot rice will cook the herbs which will then be brown and bitter.