Asian Recipes
Nasi ulam is a Malay dish, and a staple to many people in Malaysia, especially for the Malays and Nyonya/Peranakan (or Straits-born Chinese). As a multi-ethnic country makes up of Malays, Chinese, Indians, and Eurasians, nasi ulam is much loved by many denizens of Malaysia, regardless of race, ethnicity, religion, or origin. The reason is very simple: there is nothing not to like about nasi ulam. It is utterly delicious, aromatic, healthy, and extremely appetizing, and great with a side dish of meat or fish. What’s more, it can be a complete meal on its own.
Nasi means rice in Malay, while ulam means the assortment of herbs served during meal times. In general terms, the ulam is equivalent to “salad” and they are usually eaten with sambal belacan, which is the national condiment of Malaysia. However, in nasi ulam, the herbs are sliced finely and mixed with rice and other ingredients. The exotic, earthy, and aromatic nuance of the different herbs, paired with rice and dry-toasted shredded coconut orkerisik yield a richly fragrant and scrumptious concoction that is uniquely Malaysian.
In my childhood days, I used to watch my Nyonya grandmother preparing this dish. My mother and aunt would help her slicing the many different types of herbs: daun kadok (wild betel leaf), daun kesom (polygonum leaf or Vietnamese mint leaf), daun kunyit (turmeric leaf), bunga kantan (torch ginger flower), kaffir lime leaf, mint, etc. Many of these herbs are grown in our family’s garden, so it was just a matter of harvesting them from the garden. However, some of these exotic herbs are almost impossible to find out of Malaysia, so I have improvised my recipe to make it more accessible to you. A trip to your local Asian stores (try Vietnamese or Thai grocery stores) will enable you to gather all the ingredients needed for the dish.
Making nasi ulam is not hard, but it does take some time. I can assure you that the end result is rewarding, as once you have tried this, especially toying with the interplay of the different herbs in this mixed herb rice, you will be instantly converted. Enjoy!
Nasi Ulam Recipe (Malaysian Mixed Herb Rice)
Prep Time: 40 minutes | Total Active Time: 50 Minutes
Ingredients:
1/3 cup dried shrimp
1/2 cup fresh or frozen shredded coconut
2 cups cooked rice, chilled
5-6 medium daun kadok (wild betel leaves), finely sliced
1/4 cup Thai basil leaves, finely sliced
1/4 cup mint leaves, finely sliced
1/4 cup daun kesom (polygonum leaves/Vietnamese mint leaves), finely sliced
3 kaffir lime leaves, finely sliced
5 shallots, peeled and thinly sliced
1 lemongrass, white part only, thinly sliced
1 teaspoon salt
1 teaspoon sugar
3 heavy dashes white pepper powder
3 heavy dashes black pepper powder
Method:
Soak the dried shrimp in warm water until softened. Coarsely pound them using a mortar and pestle. Heat up a wok and dry toast the pounded shrimp until they are dry or smell aromatic. Do not burn the dried shrimp.
Make the shredded coconut into kerisik by stir-frying them continuously in a wok, until they turn golden brown in color. Transfer to the mortar and pestle and pound until fine. Set aside.
In a big bowl, combined the cooked rice and all the herbs, shallots, toasted coconut, and dried shrimp together. Add the salt, sugar, and peppers. Toss to combine well. Serve immediately.
Cook’s Note:
For nasi ulam, I prefer to use basmati rice as the rice is drier and less sticky, fluffy, and nutty in flavor compared to Thai jasmine rice. I find the texture of basmati rice the best for nasi ulam. If you use regular rice for this recipe, you might want to chill it in the fridge overnight to lose the moisture content in the rice.
This recipe and image sources are referred in website: Rasamalaysia.com. Thanks so much!
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