Quinoa Ulam


  • 5g grated coconut
  • 50g fresh shiitake mushroom
  • 50g tempe
  • 200g quinoa
  • 10g shallots
  • 10g long beans
  • 20ml Plant To Table by Nutrilite White Chia Seed Oil


  • 5g Thai sweet basil
  • 5g spearmint leaves
  • 5g laksa leaves
  • 5g lime leaves

Ulam dressing (1 portion)

  • 20ml water
  • 25g tamarind
  • 5g coconut sugar, shredded
  • 2.5ml light soy sauce
  • 7.5ml fresh lime juice
  • 20ml Plant To Table by Nutrilite White Chia Seed Oil


  1. Julienne all the herbs. Peel and thinly slice the shallots.
  2. Cut the tempe and mushroom into 5mm slices. Cut the long beans into 4cm lengths and season with salt. Heat up a pan with 20ml of White Chia Seed Oil and stir fry the tempe, mushroom and long beans until fragrant and golden.
  3. Soak the quinoa in water for 10 minutes and steam for 25 minutes.
  4. To make the ulam dressing, mash the tamarind by hand in water to get a thick consistency and then filter the tamarind juice.
  5. Cook the tamarind juice in a saucepan on low heat. Add water, shredded coconut sugar and light soy sauce to season. Mix well with fresh lime juice and White Chia Seed Oil.
  6. Put all the ingredients (herbs, grated coconut, tempe, mushroom, long beans, quinoa and shallots) into a bowl. Add a ladleful of the ulam dressing, mix well and transfer to a plate to enjoy.