Herbed Rice (Nasi Ulam)
Nasi Ulam is a fragrant, herbed rice dish popular in Malaysia. This easy and authentic recipe combines steamed rice with fresh herbs, dried shrimp, and toasted coconut for a delicious and aromatic meal.
- Prep time
- 40 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/3 cup dried shrimp
- 1/2 cup fresh or frozen shredded coconut
- 2 cups cooked rice (chilled)
- 5-6 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, 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 dashes white pepper powder
- 3 dashes black pepper powder
Instructions
- 1
Soak the dried shrimp in warm water until softened. Coarsely pound them using a mortar and pestle. Heat a wok and dry toast the pounded shrimp until they are dry or fragrant, being careful not to burn them.
- 2
Make the shredded coconut into kerisik by stir-frying it continuously in a wok until it turns golden brown. Transfer to the mortar and pestle and pound until fine. Set aside.
- 3
In a large bowl, combine the cooked rice with all the herbs, shallots, toasted coconut, and dried shrimp. Add the salt, sugar, and peppers, and toss to combine well. Serve immediately.