Nasi Ulam

Nasi Ulam (Malaysian Herb Rice Salad)

A fragrant Malaysian rice salad tossed with a generous handful of finely shredded fresh herbs, toasted coconut and savoury dried fish. Served at room temperature as a light meal or side.

Prep

30 min

Cook

25 min

Total

55 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (3 cups) cooked jasmine rice, day-old, cold rice works best
• •80 g (¾ cup) fresh grated coconut, or desiccated coconut, see note
• •40 g (1½ oz) dried shrimp, soaked 10 min, drained, pounded or blitzed coarse
• •30 g (1 oz) dried ikan bilis (anchovies), toasted and pounded coarse, or use 40 g dried shrimp only
• •2 stalks lemongrass, tender inner part only, very finely sliced
• •1 flower torch ginger flower (bunga kantan), buds finely sliced; substitute 1 tbsp lime zest if unavailable
• •10 leaves kaffir lime leaves, central rib removed, very finely shredded
• •30 g (1 cup packed) daun kesum (Vietnamese coriander / laksa leaf), finely shredded
• •20 g (¾ cup packed) turmeric leaf, finely shredded; substitute 10 g mint if unavailable
• •20 g (¾ cup packed) wild pepper leaf (daun kaduk), finely shredded; substitute 10 g mint if unavailable
• •15 g (½ cup packed) mint leaves, finely shredded
• •15 g (½ cup packed) Chinese celery or celery leaves, finely shredded
• •2 red chilies, seeded and very finely sliced
• •1 shallot, very thinly sliced
• •1 tsp salt, to taste
• •1 tbsp lime juice, optional, to taste

Steps

1. 1 Spread the cooked rice on a tray and leave uncovered until completely cool and dry to the touch, about 20 minutes. Cold, dry rice keeps the salad from going claggy.
2. 2 Toast the grated coconut in a dry wok or skillet over medium heat, stirring constantly, until evenly golden and fragrant, 5–7 minutes. Tip onto a plate to cool completely.
3. 3 In the same dry pan, toast the dried ikan bilis over medium heat for 2–3 minutes until crisp and lightly coloured. Pound or blitz to a coarse crumb. If using dried shrimp, soak in warm water 10 minutes, drain well, then pound or blitz coarse.
4. 4 Combine the cooled rice, toasted coconut, pounded fish/shrimp, sliced lemongrass, torch ginger flower, kaffir lime leaves, all the shredded herbs, sliced chili and shallot in a large bowl.
5. 5 Season with salt and a squeeze of lime juice. Toss thoroughly with your hands, lifting and separating the grains so the herbs are evenly distributed.
6. 6 Taste and adjust salt and lime. Rest 10 minutes at room temperature so the herbs perfume the rice, then serve at room temperature.