Asian Recipes

Nasi Ulam

by tankss / July 20, 2016

Yield

Prep Time

90mins

Cook Time

30mins

Difficulty Level

3 / 5

Nasi Ulam by Chef Raymond Khoo

Ingredients

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)

FISH

30 g whole selar fish (local mackerel or yellowtail scad), deboned and minced by hand
30 g salted fish, finely chopped

SAMBAL TUMIS

100 g shallots
15 g candlenut
30 g dried chillies
10 g belachan

Steps

01.

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

02.

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.

03.

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.