Vegan ‘Nasi’ Ulam

Serves: 4 | Prep Time: 15 Minutes 

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

You Will Need

  • 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
  • Directions

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

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

    3. 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.

    4. 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.

    5. Serve immediately to avoid the greens from turning black.

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