Introduction
Nasi Ulam is one of Malaysia's most treasured traditional dishes. It is a fragrant herb rice prepared by mixing freshly cooked rice with a variety of finely sliced local herbs, aromatic spices, toasted grated coconut (kerisik), and other flavorful ingredients. Every region and family has its own unique version, making Nasi Ulam a dish rich in cultural heritage.
The combination of fresh herbs provides a refreshing aroma, while toasted coconut and spices add a rich, nutty flavor. Nasi Ulam is commonly served for lunch and is often accompanied by fried fish, salted egg, grilled chicken, sambal, or traditional crackers.
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Servings: 4–6 people
Ingredients
For the Rice
- 4 cups cooked jasmine rice (cooled to room temperature)
- 1 tablespoon cooking oil
- ½ teaspoon salt
Fresh Herbs (Finely Sliced)
- 10 kaffir lime leaves
- 10 Vietnamese coriander leaves (Daun Kesum)
- 1 handful wild betel leaves (Daun Kaduk)
- 1 handful pennywort (Pegaga)
- 5 turmeric leaves
- 5 torch ginger petals (Bunga Kantan)
- 2 stalks lemongrass (white part only)
- 3 sprigs fresh mint leaves
- 3 sprigs basil leaves
- 5 long beans (thinly sliced)
Note: You may adjust the herbs based on availability.
Toasted Coconut Mixture
- 1 cup freshly grated coconut
- 1 teaspoon salt
- ½ teaspoon sugar
Aromatic Ingredients
- 5 shallots (thinly sliced)
- 2 cloves garlic (minced)
- 2 tablespoons dried shrimp (optional)
- 2 tablespoons toasted grated coconut (kerisik)
Optional Garnishes
- Fried anchovies
- Salted egg
- Fried fish
- Grilled chicken
- Sambal Belacan
- Cucumber slices
- Fried peanuts
Instructions
Step 1: Prepare the Rice
Cook the jasmine rice until fluffy. Spread the rice on a tray and allow it to cool completely. Cooling the rice prevents it from becoming mushy when mixed with the herbs.
Step 2: Toast the Coconut
Dry roast the grated coconut over medium heat. Stir continuously until it turns golden brown and fragrant.
Allow it to cool before mixing with salt and sugar.
Step 3: Prepare the Herbs
Wash all herbs thoroughly.
Pat dry using kitchen towels.
Using a very sharp knife, slice every herb into extremely thin strips. Fine slicing helps release the natural aroma and ensures every bite contains a balanced flavor.
Step 4: Prepare the Aromatics
Heat a small pan with cooking oil.
Lightly fry the sliced shallots until fragrant.
Add garlic and dried shrimp.
Cook for another 2–3 minutes.
Allow the mixture to cool slightly.
Step 5: Mix Everything Together
Place the cooled rice into a large mixing bowl.
Add:
- Toasted coconut
- Kerisik
- Fried shallot mixture
- All sliced herbs
- Salt
Using clean hands or a rice paddle, gently fold everything together until evenly mixed.
Avoid pressing the rice to maintain its fluffy texture.
Step 6: Taste and Adjust
Taste the Nasi Ulam.
Adjust with additional salt if needed.
Some families also add a squeeze of fresh lime juice for extra freshness.
Serving Suggestions
Serve immediately with:
- Fried fish
- Grilled chicken
- Sambal Belacan
- Salted egg
- Fresh cucumber
- Fried anchovies
- Crackers
A glass of iced lemongrass tea or fresh coconut water pairs wonderfully with this dish.
Chef's Tips
- Use day-old rice for the best texture.
- Slice herbs as thinly as possible.
- Never mix herbs into hot rice because the heat will wilt them and reduce their fragrance.
- Fresh herbs produce a much better flavor than dried herbs.
- Toast the coconut slowly to prevent burning.
- Mix gently to avoid breaking the rice grains.
- Serve immediately for the freshest taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
For the best flavor and aroma, consume on the same day.
Do not freeze, as the herbs will lose their freshness and texture after thawing.
Nutritional Information (Approximate Per Serving)
- Calories: 320 kcal
- Carbohydrates: 48 g
- Protein: 6 g
- Fat: 11 g
- Fiber: 4 g
- Sodium: 320 mg
Interesting Facts
- Nasi Ulam has been enjoyed in Malaysia for centuries and is especially popular in the northern states and among Malay communities.
- The dish showcases Malaysia's rich biodiversity through its use of local herbs.
- Traditionally, more than ten different herbs are used, each contributing its own unique aroma and nutritional value.
- Every family has its own special recipe, making Nasi Ulam a cherished part of Malaysia's culinary heritage.
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