Nasi Ulam Tuna
金枪鱼生菜贩
Nasi UIam Tuna
Language:
Description:
A signature dish of Kelantan that now everyone can cook from home!
Ingredient:
Bastami rice(washed & drained) 500g
Water 560ml
Fresh turmeric,(peeled & pounded finely) 2.5cm
Pandan leaves (shredded & knotted) 2 stalks
Long beans (finely sliced) 30g
Torch ginger bud/ bunga kantan(finely sliced) 1stalk
Kesom leaves(finely sliced) 1 bunch
Dried shrimps (fried until crispy) 1 cup
Crispy fried onions 1cup
Bean sprouts(tailed) 200g
Cucumber(finely sliced) 100g
others Lime juice,a few sprigs of coriander(chopped) ,
red chilli or bird’s eye chilli(finely sliced),*sambal
Ingredients for tuna sambal
TC BOY Chunky Flakes White Meat Tuna in Vegetable Oil drained 2 cans
Shallots,peeled 100g
Lemon grass, finely sliced 1 stalk
Black pepper corn ½ teaspoon
Fresh ginger,peeled 2cm
coconut,grated & roasted until crisp ½ teaspoon
salt & sugar to taste others
Preparation:
1.Mix rice with turmeric, pandan leaves and water.Cook as normal, set aside to cool.
2.Finely pound the shallots, lemon grass, peppercorns, coconut and ginger. Put into a pot.
3.Just before serving, mix the cooked rice with the ulam ingredients and vegetables.
4.Add sambal ingredients, TC BOY Tuna, chillies , salt and sugar to taste. Add some lime juice as desired, mix well.
5.Sprinkle some crispy fried onions over mixture. Garnish with sliced cucumber and bean sprouts before serving.
Description:
A signature dish of Kelantan that now everyone can cook from home!
Ingredient:
Bastami rice(washed & drained) 500g
Water 560ml
Fresh turmeric,(peeled & pounded finely) 2.5cm
Pandan leaves (shredded & knotted) 2 stalks
Long beans (finely sliced) 30g
Torch ginger bud/ bunga kantan(finely sliced) 1stalk
Kesom leaves(finely sliced) 1 bunch
Dried shrimps (fried until crispy) 1 cup
Crispy fried onions 1cup
Bean sprouts(tailed) 200g
Cucumber(finely sliced) 100g
others Lime juice,a few sprigs of coriander(chopped) ,
red chilli or bird’s eye chilli(finely sliced),*sambal
Ingredients for tuna sambal
TC BOY Chunky Flakes White Meat Tuna in Vegetable Oil drained 2 cans
Shallots,peeled 100g
Lemon grass, finely sliced 1 stalk
Black pepper corn ½ teaspoon
Fresh ginger,peeled 2cm
coconut,grated & roasted until crisp ½ teaspoon
salt & sugar to taste others
Preparation:
1.Mix rice with turmeric, pandan leaves and water.Cook as normal, set aside to cool.
2.Finely pound the shallots, lemon grass, peppercorns, coconut and ginger. Put into a pot.
3.Just before serving, mix the cooked rice with the ulam ingredients and vegetables.
4.Add sambal ingredients, TC BOY Tuna, chillies , salt and sugar to taste. Add some lime juice as desired, mix well.
5.Sprinkle some crispy fried onions over mixture. Garnish with sliced cucumber and bean sprouts before serving.