Nasi Ulam

Nasi Ulam

By Sean Tan  

July 20, 2016

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Nasi Ulam by Chef Raymond Khoo

  • Prep: 1 hr 30 mins
  • Cook: 30 mins


RAW HERBS AND VEGETABLES (finely julienned)

½ stalk lemongrass

6 pieces daun limau purut (kaffir lime leaves)

4 strands long beans

1/2 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


1SAMBAL TUMIS Blend all ingredients and stir-fry till fragrant.

2Mix 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.

3Arrange 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.

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