Print Options:

Vegan ‘Nasi’ Ulam

Yields1 Serving

Step up your game by adding fresh local herbs & flavors to your dish.

 Quinoa, pre-cooked, 1 ½ cup
 Lentils, pre-cooked, 1 cup
 Barley, pre-cooked , 1 cup
 Firm tofu/ ‘Tau Kwa’, 100g
 Tempeh, cubed, 50g
 Ginger torch flower, finely sliced, 1 bulb
 Lemongrass, finely sliced , 3 stalks
 Mint leaves, finely sliced, a small bunch
 Wild betel leaves, finely sliced , 10 nos
 Fresh desiccated coconut , 1 cup
 Kaffir lime leaves, finely sliced, 4 nos
 Vietnamese coriander/ ‘Daun Kesom’, julienned , 50g
 Four angled bean/ ‘Kacang Botol’, finely sliced, 50g
 Thai shallot, sliced, 2 nos
 Fresh turmeric, peeled and chopped finely, 1 inch
 Bird’s eye chili, sliced, optional, 2 nos
 Miso paste, 1 tablespoon
 Calamansi lime, 2 nos
 Liquid sweetener, 1 tablespoon
 Olive oil, as needed

Place miso paste in a bowl. Squeeze in calamansi lime and mix it together.


Toast fresh desiccated coconut under medium heat until golden brown and dry. Remove from the pan and lightly pound it using pestle and mortar.


Using the same pan, drizzle a few tablespoon of olive oil and bring it to medium heat. Cut tofu into small cubes and fry until golden brown. Remove tofu and drain on a plate lined with several kitchen towels. Using the same pan and oil, fry tempeh until it turns golden brown color.


Transfer desiccated coconut to a big bowl and add pre-cooked quinoa, lentils, barley, tofu, tempeh, ginger torch flower, lemongrass, mint and wild betel leaves, Thai shallot, fresh turmeric and bird’s eye chili. Pour miso paste mixture over and toss to combine.


Serve immediately to avoid the greens from turning black.