📝 About This Recipe
Nasi Ulam is a spectacular Malaysian rice salad that celebrates the vibrant biodiversity of Southeast Asian herbs. Traditionally found in Peranakan and Malay households, this dish features room-temperature rice tossed with a 'jungle' of finely shredded aromatic leaves, toasted coconut, and savory dried seafood. It is a masterpiece of texture and fragrance, offering a refreshing yet complex flavor profile that is as healthy as it is beautiful.
🥗 Ingredients
The Rice Base
- 3 cups Long-grain Jasmine rice (cooked and cooled completely to room temperature)
- 1/2 teaspoon Salt (to season the rice while cooking)
The Aromatic Kerisik (Toasted Base)
- 1 cup Fresh grated coconut (unsweetened; toasted until golden brown and fragrant)
- 1/2 cup Dried shrimp (soaked for 10 mins, drained, toasted, and finely pounded)
- 50 grams Salted fish (Ikan Talang or Kurau) (fried until crispy and finely flaked)
- 1 tablespoon Black peppercorns (toasted and finely ground)
The Fresh Herbal 'Ulam'
- 10 pieces Wild Betel leaves (Daun Kaduk) (sliced into paper-thin ribbons)
- 1 large leaf Turmeric leaves (Daun Kunyit) (de-veined and sliced into hair-thin shreds)
- 6 pieces Kaffir Lime leaves (Daun Limau Purut) (stems removed, sliced into hair-thin shreds)
- 1/2 cup Vietnamese Mint (Daun Kesum) (leaves only, finely chopped)
- 1 bud Torch Ginger Bud (Bunga Kantan) (finely minced)
- 3 stalks Lemongrass (white inner part only, sliced into extremely thin rounds)
- 6 pieces Shallots (peeled and sliced paper-thin)
👨🍳 Instructions
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1
Cook the Jasmine rice with slightly less water than usual to ensure the grains remain firm and separate. Once cooked, spread the rice out on a large tray to cool completely; this prevents the herbs from wilting when mixed.
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2
In a dry wok or frying pan over medium-low heat, toast the grated coconut. Stir constantly for about 10-15 minutes until it turns a deep golden brown. Transfer to a mortar and pestle and lightly bruise to release oils, then set aside.
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3
In the same pan, fry the soaked and drained dried shrimp until they are crispy and fragrant. Allow to cool, then pulse in a blender or pound until they reach a fine, floss-like consistency.
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4
Fry the salted fish in a little oil until golden and crisp. Remove the bones and flake the flesh into very small pieces.
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5
Prepare the herbs: This is the most crucial step. Stack the leaves (Kaduk, Kunyit, Limau Purut) and roll them tightly like a cigar. Use a very sharp knife to slice them into the thinnest possible ribbons (chiffonade).
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6
Finely mince the torch ginger bud and the white parts of the lemongrass. Ensure the shallots are sliced into translucent rounds.
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7
In a very large mixing bowl, gently fluff the cooled rice to ensure there are no clumps.
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8
Add the ground black pepper, toasted shrimp floss, flaked salted fish, and toasted coconut to the rice. Toss thoroughly until the rice is evenly coated with the seasonings.
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9
Add the prepared herbs, lemongrass, shallots, and torch ginger bud to the bowl.
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10
Using your hands (clean or gloved) or two large spoons, toss the salad gently but thoroughly. The goal is to distribute the herbs evenly without bruising them or mashing the rice grains.
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11
Taste the Nasi Ulam. The salted fish and shrimp usually provide enough salt, but add a pinch more if necessary. The flavor should be herbaceous, earthy, and savory.
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12
Transfer to a serving platter and garnish with extra torch ginger or a few whole kaffir lime leaves for a stunning presentation.
💡 Chef's Tips
The secret to a great Nasi Ulam is the 'hair-thin' cut of the herbs; if they are too thick, the texture will be chewy rather than delicate. Always use completely cooled rice; warm rice will steam the herbs, causing them to lose their vibrant green color and fresh aroma. If you cannot find Torch Ginger Bud, you can substitute with a mix of extra lime zest and a hint of ginger, though the flavor is unique. For a vegetarian version, replace dried shrimp and salted fish with extra toasted coconut and a tablespoon of fermented bean paste (tauco). Don't be afraid to use your hands to mix; it helps you feel the texture of the rice and ensures even distribution of the fine herbs.
🍽️ Serving Suggestions
Serve at room temperature with a side of spicy Sambal Belacan for a heat kick. Pair with Ayam Goreng Berempah (Malaysian Spiced Fried Chicken) for a complete meal. Accompany with salted egg halves to provide a creamy, salty contrast to the fresh herbs. Serve with a side of crunchy fish crackers (Keropok Lekor) for added texture. A chilled glass of Lemongrass tea or Pandan water complements the herbal notes perfectly.