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Nasi Ulam

Nasi Ulam recipe, a rice salad from North Malaysia, served with a variety of side dishes like fried chicken, sambal belacan* (local shrimp paste chilli sauce) and fried fish, just to name a few.
5 from 21 votes
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Course: Main
Cuisine: Malaysian
Keyword: herbs, rice
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6 as part of a meal
Calories: 351kcal
Author: Azlin Bloor

Ingredients

The Rice

  • 400 g basmati or jasmine rice
  • 250 ml coconut milk
  • 500 ml water
  • ½ tsp salt
  • 2 pandan leaves or kaffir lime leaves
  • 2 Tbsp kerisik pounded, toasted coconut, see above
  • 2 Tbsp crispy fried shallots
  • ½ tsp freshly ground black pepper
  • juice of 1 lime
  • 1 Tbsp vegetable oil

Ingredients to be ground

  • 1 medium onion
  • 1 clove garlic
  • 2.5 cm ginger
  • 1 lemongrass stalk lower half
  • 1 mild green chilli
  • 1 tbsp dried shrimp soaked in hot water for 15 minutes, optional
  • 2.5 cm galangal optional

Fresh Herbs (whatever you can get)

  • 1 handful fresh coriander
  • 2 kaffir lime leaves
  • 2 sprigs Vietnamese coriander daun kesum
  • 2 sprigs Thai basil
  • 2 sprigs Holy basil
  • 4 basil leaves
  • 1 medium sized turmeric leaf daun kunyit
  • 1 ginger leaf daun halia
  • 1 torch ginger bud bunga kantan
  • 1 galangal leaf and/or flower
  • 1 lesser galangal leaf daun cekur
  • 1 sprig fresh curry leaves daun curry
  • wild betel nut leaves daun kaduk
  • 1 handful chives
  • 1 sprig mint leaves daun pudina
  • 1 small sprig rosemary
  • 2 sprigs parsley flat or curled

Instructions

The Rice

  • Rinse the rice a couple of times.
    400 g basmati or jasmine rice
  • Add the coconut milk, water, salt and leaves if using and place on a high heat.
    250 ml coconut milk, 500 ml water, ½ tsp salt, 2 pandan leaves or kaffir lime leaves
  • Cook on high heat until the liquid has evaporated and little steam vents (holes) appear on the surface of the rice.
  • Stir, then put a close fitting lid on, lower the heat right down and cook for 15 minutes.
  • Take the saucepan off the heat and leave the rice to rest for 5 minutes.
  • Fluff it up and tip out onto a large plate and leave to cool to room temperature.

The Ground Ingredients

  • Place everything into a chopper and grind to a fine paste.
    1 medium onion, 1 clove garlic, 2.5 cm ginger, 1 lemongrass stalk, 1 mild green chilli, 1 tbsp dried shrimp, 2.5 cm galangal
  • Heat the oil in a frying pan and sauté the paste for about 5 minutes.
    1 Tbsp vegetable oil
  • Tip out onto a plate and set aside to cool completely.

The Herbs

  • Pile the herbs onto each other and create a chiffonade with them, with the biggest leaf on the bottom, covering everything up. In other words, roll up all the herbs together, placing the small ones in the bigger leaves. Then slice it all up thinly. Do this in 2 attempts, if you have lots of herbs.
    1 handful fresh coriander, 2 kaffir lime leaves, 2 sprigs Vietnamese coriander, 2 sprigs Thai basil, 2 sprigs Holy basil, 4 basil leaves, 1 medium sized turmeric leaf, 1 ginger leaf, 1 galangal leaf and/or flower, 1 lesser galangal leaf, 1 sprig fresh curry leaves, wild betel nut leaves, 1 handful chives, 1 sprig mint leaves, 1 small sprig rosemary, 2 sprigs parsley, 1 torch ginger bud
  • Now, mix everything together, check seasoning, add some salt if needed and serve as described above.

Nutrition

Calories: 351kcal | Carbohydrates: 59g | Protein: 8g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 320mg | Potassium: 226mg | Fiber: 2g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg
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