Nasi Ulam Nourish Bowl

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Nasi ulam is a super flavourful rice salad filled with nutritious raw local herbs, leaves and aromatics. It’s so good for you that I thought why not make it even healthier and turn it into a nourish bowl? This bowl has everything that you need; protein, healthy fats, carbs and all the veggies! Plus an amazing percik sauce to tie everything together.

Feel free to top the bowl with any of your favourite veggies and protein. That’s the best part about nourish bowls, you can add whatever you want!

Enjoy!

Love,
Elliz

Nasi Ulam Nourish Bowl

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Yield: 2

Author: Elliz Azhar

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

Nasi Ulam

• 4 cups cooked brown rice, cooled
• 1 turmeric leaf, thinly sliced
• 4 kaffir lime leaves, thinly sliced
• 1 lemongrass, thinly sliced and pounded
• 1 red onion, pounded
• 2 cili padi or bird's eye chilies, pounded
• 60g freshly grated coconut, toasted and pounded
• Handful of ulam raja
• Handful of Thai basil
• Handful of daun kaduk or wild betel leaves
• Handful of daun pegaga
• Handful of daun sambung nyawa
• Handful of mint leaves
• Handful of bunga kantan or torch ginger flower
• Handful of daun kesum or Vietnamese coriander
• 1 tsp white pepper
• 1 tsp black pepper
• Salt to taste

Percik Sauce

• 2 red onions
• 4 dried chilies, soaked in hot water
• 1 inch ginger
• 2 lemongrass
• Water for blending
• 2 cups coconut milk
• 1 1/2 tsp mushroom seasoning
• 1 1/2 tsp coconut sugar
• 1 tsp asam jawa or tamarind paste
• Salt to taste

Roasted Tempeh

• 2 blocks of tempeh
• 1 1/2 tsp nutritional yeast
• 2 tsp oil
• Salt to taste

Toppings

• Shredded purple cabbage
• Carrot ribbons
• Steamed mustard greens
• Steamed long beans
• 1/2 an avocado

Instructions

Nasi Ulam

1. Wash all the herbs and leaves thoroughly.
2. Dry in a salad spinner or with a tea towel.
3. Remove the stems from the turmeric leaf and the kaffir lime leaves. Slice finely.
4. For all the other herbs, remove any hard stems and roughly chop.
5. Make sure your brown rice is cool to the touch. Place into a large bowl.
6. Add all the sliced and chopped herbs.
7. In a mortar and pestle, pound lemongrass, onion and chilies to a fine paste.
8. Spoon this paste onto the rice.
9. Toast fresh grated coconut in a pan until nice and golden brown.
10. Place in the mortar and pestle and pound a little bit just to bruise and release its fragrance.
11. Spoon the coconut into the bowl.
12. Mix the rice, herbs, pounded ingredients and the coconut together.
13. Lastly season with white pepper, black pepper and salt.

Percik Sauce

1. Blend lemongrass, dried chilies, ginger and onion with some water.
2. Place into a sauce pan along with coconut milk.
3. On medium low heat, cook until the sauce thickens. Stir occasionally to make sure the bottom doesn't burn.
4. Season with coconut sugar, mushroom seasoning, tamarind paste and salt.

Roasted Tempeh

1. Preheat oven at 180°c.
2. Cut tempeh into thin rectangles.
3. Place on a baking tray lined with parchment paper.
4. Season with nutritional yeast, salt, and oil.
5. Toss to coat everything.
6. Bake in the preheated oven for 10 - 15 minutes until the tempeh is golden.

Assembling the Nourish Bowl

1. Spoon a layer of nasi ulam in a bowl. Arrange the tempeh, avocado, steamed mustard greens, steamed long beans, shredded purple cabbage and carrot ribbons on top.
2. Serve the percik sauce in a bowl on the side, of spooned directly over top.

Notes:

• Feel free to use different Asian herbs and raw veggies in the nasi ulam.
• Swap brown rice for white rice, wild rice or quinoa.
• If you can't find freshly grated coconut, you can also use shredded coconut or coconut flakes.

https://www.thekampungvegan.com/home/nasi-ulam-bowl

The Kampung Vegan

Nasi ulam, rice salad, Malaysian rice salad, nasi ulam bowl, nourish bowl, buddha bowl, goddess bowl

Lunch, Dinner, Healthy

Fusion

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