Nasi Ulam
Nasi Ulam is a fragrant Malaysian herb rice dish, tossed with fresh herbs, toasted coconut, and optional dried fish.
Contents (2 sections)▾
Ingredients
- 300 g white rice
- 2 kaffir lime leaves, finely shredded
- 1 stalk lemongrass, finely chopped
- 50 g polygonum leaves, finely shredded
- 20 g fresh basil leaves, finely shredded
- 1 ginger flower, finely shredded
- 50 g grated coconut
- 50 g dried fish (optional)
- salt to taste
Steps
Rinse the white rice under cold water until the water runs clear, then cook it in a rice cooker or pot with the appropriate amount of water until fluffy (about 15 minutes). Let it cool.
In a dry pan over medium heat, toast the grated coconut for about 5 minutes until golden brown, stirring frequently to prevent burning.
Once the rice is cooled to room temperature, transfer it into a large mixing bowl. Add the finely shredded kaffir lime leaves, lemongrass, polygonum, basil, and ginger flower.
Sprinkle the toasted coconut over the rice mixture along with the dried fish, if using. Season with salt to taste.
Gently toss all ingredients together until well combined, ensuring the herbs and coconut are evenly distributed throughout the rice.
Why this works
Nasi Ulam achieves its distinctive flavor profile through the careful selection and combination of fresh herbs, which provide a mosaic of tastes reminiscent of the lush tropical landscape of Malaysia. The cooling of the rice is crucial, as it allows the grains to firm up, making them easier to toss with the delicate herbs without becoming mushy. Toasting the coconut enhances its nutty flavor and provides a crunchy texture contrast to the soft rice. If the herbs seem too overpowering, balance them by adding more toasted coconut or adjusting the salt. This dish is best served fresh, as the herbs can lose their vibrancy if left to sit for too long, diminishing the overall flavor experience.
Get new essays in your inbox
Weekly notes on flavor, fermentation, and the history of taste.