Nasi Ulam

Ingredients

• 2 Tbsp Kimball Oyster Sauce 
• 1 Tbsp Kimball Chilli Sauce 
• 400g Cooked rice 
• 70g Toasted grated coconut 
• 10g Dried prawns, dry fry and pounded 
• 100g Long beans, finely sliced 
• 4 Nos Shallots, finely sliced 
• 2 Stalks Lemongrass, white part finely sliced 
• 1 Stalk Torch ginger flower, finely sliced 
• 2 Stalks Turmeric leaves, finely sliced 
• 5 Stalks Celery, finely sliced 
• 5 Stalks Ulam raja, finely sliced 
• 50g Daun pegaga, finely sliced 
• 10 Pcs Daun kaduk, finely sliced 
• 10 Slices Vietnamese coriander (daun kesum), finely sliced 
• Juice of 2 calamansi limes 

Method

1. Place the rice in a large bowl and add in all Kimball sauces. Mix until well combined.
2. Then, add in all sliced ingredients, toasted coconut, dried prawns and calamansi juice. Mix until well combined. Ready to serve.