Local Herb Rice Salad (Nasi Ulam)
Local Herb Rice Salad (Nasi Ulam)
Enjoy this quick and easy herb rice recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 1 serving
  • 200 grams Tenggiri Steaks (Mackerel)
  • 300 grams Prawns
  • 1 Cucumber
  • 100 grams 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 tablespoons dried Small Shrimp (Hae Bee) toasted
  • 2 Kaffir lime leaves, sliced thinly
  • 1 Red chilli, sliced thinly
  • 1 Ginger flower, sliced thinly
  • Herb paste
  • 20 Kaffir lime leaves
  • 2 Turmeric leaves
  • 10 Thai Basil leaves
  • 10 Laksa leaves
  • 1 tablespoon good quality Belacan (Shrimp Paste) that’s toasted
  • 4 tablespoons organic Coconut oil
  1. Season fish and prawns with salt and steam for 12 - 15 minutes until cooked through
  2. When cooked, flake fish and remove skin and bones and peel prawns and chop prawns roughly
  3. In a blender, blitz kafir limes leaves, tumeric leaves, thai basil leaves, laksa leaves, belacan and coconut oil
  4. Core cucumber and dice into squares, and cut long beans into dice as well and set aside
  5. In a big bowl, add in rice, flaked fish, chopped prawns, diced vegetables and herb paste and toss well
  6. In a dry pan, toast grated coconut, dried prawns and kafir lime leave slices until brown
  7. Plate up rice onto a plater, sprinkle toasted coconut, prawn and kafir lime leaves, slices of bright red chillies and slice ginger flower

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