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Ulam Rice with Ayam Percik

Brought to you by
International Medical University Malaysia

 A heart-warming fragrant rice dish filled with aromatic herbs, alongside our flavourful spice-infused ayam percik fresh from the oven. Serve it with easy homemade chilled agar-agar cendol and impress your loved ones with this colorful treat.


This recipe is brought to you by International Medical University (IMU) students in partnership with Nestlé for Research & Development in Nutrition and Dietetics.

Prep time

30 mins

Cooking time

1 hr 30 mins


2 persons

Nutrition Information per serving

969 kcal
31 g
42 g


Nasi Ulam

  • 150 gm Thai King Siam Rice
  • 12 gm basil leaves
  • 10 gm Shredded Coconut (Kerisik)
  • 10 gm Kaffir Lime Leaves (Daun Limau Purut)
  • 30 gm Long Beans
  • 3 stalk lemongrass
  • 15 gm Wild cosmos (daun ulam raja)
  • 50 gm Vietnamese mint leaves (daun kesum)
  • 15 gm Pegaga
  • 1/2 piece Torch ginger bud (bunga kantan)
  • 8 gm Salted fish (Ikan tenggiri masin)
  • 12.5 gm coconut cream powder
  • 20 gm pickled radish

Ayam Percik

  • 140 gm Chicken thigh (boneless)
  • 15 gm Red onion
  • 10 gm Garlic
  • 4 gm Dried Chili
  • 2 gm Tumeric powder
  • 1.5 gm Cumin powder
  • 1.5 gm Fennel Powder
  • 36 gm Garlic
  • 4 gm Lemongrass
  • 0.8 gm salt
  • 2.5 gm sugar
  • 7.5 gm cooking oil
  • 40 ml water
  • 5 gm Tamarind paste
  • 10 ml Nestlé Low Fat Milk
  • 2 gm Coconut Milk Powder
  • 4 gm Blue Ginger root
  • 4 ml Yellow Ginger

Sambal Belacan

  • 80 gm Chili merah
  • 9 gm Chili padi merah
  • 5 gm Chilli padi kampung
  • 5 gm sugar
  • 20 gm Belacan Kampung
  • 5 gm Dried prawns

Agar-Agar Cendol

  • 10 gm agar agar powder
  • 150 gm Palm Sugar
  • 100 ml Nestlé Low Fat Milk
  • 50 gm Coconut Cream Powder
  • 100 gm Cendol
  • 1 l water
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Nasi Ulam

  1. Soak the rice for 2 minutes, wash and drain.
  2. Wash and finely slice kaffir lime leaves, lemongrass, daun ulam raja, daun kesum, pegaga, daun selasih and bunga kantan.
  3. Chop long beans and pickled radish into small cubes.
  4. Cook the rice with coconut cream, water and pandan leaves.
  5. Toast the shredded coconut in a dry frying pan set over medium-low heat until it turns lightly golden in colour. Transfer the toasted shredded coconut (kerisik) to the mortar and pestle. Pound it to a fine texture.
  6. Repeat step 5 for salted fish.
  7. When the rice is cooked, put the rice together with all the previously prepared ingredients in a big bowl.
  8. Mix well and serve.

Ayam Percik

  1. Soak dried chilies in boiled water.
  2. Add red onion, ginger, garlic, dried chilies, lemongrass,blue ginger root,yellow ginger and water into the blender.
  3. Blend until smooth.
  4. Add cumin powder, turmeric powder, coriander powder and fennel powder into the blender. Belnd to paste.
  5. Cut chicken thigh into chunks.
  6. Over medium heat, pour the spice paste in a pan and fry for 10 minutes until fragrant.
  7. Add oil 1 tablespoon at a time if the paste becomes too dry.
  8. Add the cloves, tamarind sliced, coconut milk powder, low fat milk, water, sugar and salt into the pan.
  9. Turn the heat up and bring the mixture to a boil.
  10. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally.
  11. The marinade is done when it is reduce slightly. Wait for it to cool down.
  12. When the marinade has cooled, pour it over the chicken and marinate overnight to two days.
  13. After marinating, preheat the oven to 218°C.
  14. Remove the chicken thigh from the marinade.
  15. Spoon the marinade onto a greased baking sheet.
  16. Lay the chicken thigh on top of the marinade.
  17. Place the chicken thigh into the oven and roast for 35-45 minutes.
  18. Let the chicken thigh rest for 5 minutes.
  19. Brush the chicken with some of the oil and serve.

Sambal Belacan

  1. Toast the sambal belacan paste at medium heat until fragrant.
  2. Toast the dried prawns at medium heat until fragrant. Remove from heat and pound them finely.
  3. Pound the all the chilies with toasted sambal belacan paste.
  4. Add in dried prawns and sugar and continue pounding until a smooth paste is formed.

Agar-Agar Cendol

  1. Add agar agar threads into the boiled water and stir until dissolved.
  2. Add both sugars and boil the mixture again.
  3. Add the low fat milk and coconut cream, let it to simmer.
  4. Pour the mixture into a 20cm cake tin or individual jelly moulds.
  5. Strain the Cendol and add into the mixture.
  6. Allow it to set at room temperature before refrigerating.
  7. Cut the jelly into bite-sized diamond shapes and serve.

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