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Organic Nasi Ulam

Local flavour.

Imported food may seem nice and fresh but think about the mileage they took to reach you. Besides the carbon footprint contributed by the transportation and cold food storage, you are most likely to consume the extra preservatives that come with them if they are not organic.

Choose to support local organic farmers and food producers. That way you are not only getting fresher food, which also means tastier and more nutritious food, but helps to cut down the burden of planet Earth as well.


Serves 2-3


3 cup Cooked brown rice
3 stalk Shallots
1 stalk Lemongrass
5 Kaffir lime leaves
3 Daun kesom / laksa leaf
3 Ginger flower
3 Daun selasih / Thai basil
3 Daun kaduk / Wild betel leaves
2 Daun lengkuas
4 Galangal leaves (cekur)
2 tbsp Coconut oil, Nui
1 inch Fresh turmeric pinch Seasoning – salt, sugar and ground black pepper



1. Wash and spin out excess water.
2. Cut all ingredients in fine julienne.
3. Add all ingredients to the cooked brown rice and mix well.
4. You may add crushed peanuts for more flavour.

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