Brisbane Local Food

Growing local

This dish uses "jungle herbs"...from
(my translations and comments in brackets)

  • 5 tenggiri steaks (mackeral)
  • 1kg rice

    Ulam to cook with rice:
  • 2 turmeric leaves
  • 2 torch ginger leaves
  • 2 stalks daun kesum (laksa leaves)
  • 2 cekur leaves (lesser galangal)
  • 2 na dam leaves (don't know these 3 herbs)
  • 2 daun kentut
  • 2 daun kudu
  • 2 stalks curry leaves
  • 2cm fresh turmeric
  • 2 stalks lemon grass
  • (You can omit or add the ulam listed subject to availability)
  • 2 pandanus leaves
  • 3 kaffir lime leaves
  • 2 tablespoon palm sugar

  • 1 cucumber, pared and julienned
  • 1 onion, finely sliced
  • 15 stalks of polygonum leaves, finely cut
  • 10 long beans, finely sliced
  • 1 bunga kantan, finely cut
  • 3 stalks of lemongrass, finely sliced

    Fried grated coconut:
  • 1/2 a coconut, finely grated
  • 8 shallots, finely sliced
  • 2cm ginger, sliced
  • Palm sugar and salt to taste

    Sambal Belacan:
  • 15 chillies
  • 5 shallots
  • 3 cloves of garlic
  • Budu (fish sauce)
  • 4 bird’s eye chilli
  • Lime juice, to taste
  • Fish crackers

So, then we can start with
Slice all the ulam leaves and either blend or pound finely. Add 2 glasses water to leaves and extract the juice. Sieve and repeat with another glass of water.

Wash rice. Add ulam juice to the rice. Add three pieces of pandan leaves and kaffir lime
leaves, and 1/2 a block of palm sugar. Cook in a rice cooker.

Rub some salt on the fish and grill over a low fire. When cooked, let it cool and then break into flakes.

Dry fry the grated coconut with sliced shallots, ginger, palm sugar and
salt over a low fire. When the mixture turns fragrant, lightly flatten
the grated coconut with the back of your spatula.

Dry fry belacan with shallots and garlic over a low fire until fragrant. Blend this mixture with chilli to make the sambal belacan.

Mix some budu with limau kerat lintang and bird’s eye chilli.

Serve the rice with the grilled fish, finely sliced garnishings, sambal belacan, budu and fish crackers (or prawn crackers)

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I remember eating this with finely sliced daun kaduk (wild pepper leaves) - really aromatic. My daun kaduk plants are now taking off, with the recent rains. In a few months I should have a few rooted pieces to share with anyone who's interested in this exotic herb!
Does anyone know where I can obtain daun kaduk in Brisbane?
I grow it...
Could I please have piece of your daun kaduk?
Jenny, you are welcome to come and get a cutting from my backyard, but winter is not a good time to propagate - maybe wait for warmer weather?
Thank you, would love to get a cutting from you when it gets warmer.
that sounds absolutely fantastic - and it uses heaps of the leaves i have growing, unreal
Scarlett, have you got lesser galangal growing? Hmmm now what can I trade you for a piece of that :P
no, a friend gave me a dormant piece but it hasn't sprouted :(

it's the second time i've lost it - i'll have to get a nice big healthy tuber i think, will try the markets one of these days

if i had some you could just have it, and you have lots of interesting things i'd like :)
but i'm not fishing! i haven't got time to scratch myself, let alone take on more in the garden. have just been frantically weeding all morning whilst the ground is sodden - am exhausted
Found a simpler version of this rice dish, also called "Nasi Ulam":

This is the Nonya version, I think, as it's more like what we used to eat in Penang.


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