Comments on: Nasi Ulam (Malaysian Mixed Herb Rice)

By: Rasa Malaysia

Rasa Malaysia — Mon, 18 Feb 2013 11:42:20 +0000

You can skip the wine, it’s optional. :)

By: Nik

Nik — Mon, 18 Feb 2013 09:28:19 +0000

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.

By: Robert Danhi

Robert Danhi — Sat, 16 Feb 2013 00:38:12 +0000

Great post Bee – been looking for a good recipe for this.

By: Rasa Malaysia

Rasa Malaysia — Wed, 13 Feb 2013 12:33:27 +0000

Siew Loon so great that you tried it. I am glad you liked it.

By: siewloon

siewloon — Wed, 13 Feb 2013 08:56:14 +0000

I tried it and it taste great

By: Transylvanian Kitchen

Transylvanian Kitchen — Tue, 12 Feb 2013 13:00:06 +0000

Wow! Interesting combination of ingredients! Looks great

By: Fern @ To Food with Love

Fern @ To Food with Love — Tue, 12 Feb 2013 11:54:58 +0000

Looks good. Never had nasi ulam before but I’m keen to try one day. I didn’t know the rice is served cold :)

By: Rasa Malaysia

Rasa Malaysia — Sat, 09 Feb 2013 09:06:41 +0000

I don’t know its name but I recognize them. ;)

By: pepper bowl

pepper bowl — Fri, 08 Feb 2013 10:46:51 +0000

very informatinve, educative, delicious post! love it!!!

By: Kelantan Gal

Kelantan Gal — Fri, 08 Feb 2013 07:20:27 +0000

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.