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Nasi Ulam (Malaysian Mixed Herb Rice)
February 3rd, 2013Malaysia Kitchen, Recipes, Malaysian Recipes, Recipes22 Comments
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.
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What an interesting dish. I’ve never seen so many herbs in a mixed rice salad!
Where can I join the Malaysian kitchen program?
Last time I had this wonderful rice and herb concoction was years ago, back in college at a Malay’s friends home. Thanks for including this simple, delicious, yet authentic Malaysian recipe that I almost forgotten.
This is a great dish I could really use this. I love to cook.
Thanks for posting the recipe for this dish. It brings back memory of my childhood. Back then, I didn’t know how to appreciate the flavor in this dish but now I can’t wait to try making this for myself. Missing Malaysian food a lot.
Missing this dish. Reminded me of home. Thank you Rasa Malaysia for bring back a childhood dish. Will be making it home away from home.
I have always wondered why you are not working with Malaysia Kitchen. Great partnership! This nasi ulam recipe looks like a great Malaysian comfort food. From your recipe and pictures, it reminded me the only time I had this was at a nyonya restaurtant. But I think the owner called it nasi kerabu? Got to get to grocery store this weekend and pick up some ingredients. Nasi ulam party coming up!
Great job, Bee. I know more people from around the world now recognize some quintessential Malaysian and Nyonya dishes because of you. I love the herby mixture in this rice. To be honest, I’ve never tried this either, being in Malaysia all my life. Now I must either make it or seek it out to satisfy my curiosity.
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Congrats!!!
Beautiful dish.
Thanks for sharing the link to Malaysia Kitchen. Found out they are having a street market event in Bryant Park! Let’s hope it’s not going to be freezing cold to enjoy the open market experience.
Great recipe! The use of daun kadok gives the herb mix such a nice touch!
I didn’t know you can find fpdaun kadok in the US. What is it called in the shop?
Also, what is the Daun kesom called in Vietnamese? Is it Rao Ram?
Thanks.
I don’t know its name but I recognize them. ;)
very informatinve, educative, delicious post! love it!!!
Looks good. Never had nasi ulam before but I’m keen to try one day. I didn’t know the rice is served cold :)
Wow! Interesting combination of ingredients! Looks great
I tried it and it taste great
Siew Loon so great that you tried it. I am glad you liked it.
Great post Bee – been looking for a good recipe for this.
Hi! Thank you for your recipes, especially other than Malay’s, I do find them easy to understand and almost all of what I’ve tried (cooked) do taste what I’ve imagined. I do like to ask a question actually, do you have any substitute for Shaoxing wine or rice wine for the cooking? If there is/are substitute for it (non-alcohol type), I would really like to know. Thank you.
You can skip the wine, it’s optional. :)