Nasi Ulam Herbed Coconut Rice
A fragrant Malaysian steamed rice salad tossed with a plethora of fresh finely shredded jungle herbs, toasted coconut, and dried aromatics.
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Ingredients
- 4 cups Long-grain white rice, cooked and cooled
- 1/2 cup Grated coconut (Kerisik style), toasted
- 2 tablespoons Dried shrimp, soaked and finely minced
- 1 tablespoon Salted fish (Ikan Asin), fried and crumbled(optional)
- 2 stalks Lemongrass, white part only, extremely finely sliced
- 10 leaves Wild pepper leaves (Daun Kaduk), chiffonade
- 1 leaf Turmeric leaves, finely shredded
- 1/4 cup Vietnamese coriander (Daun Kesum), finely chopped
- 5 bulbs Shallots, peeled and paper-thinly sliced
- 1/2 bud Torch ginger flower (Bunga Kantan), finely shredded
- 1 teaspoon Black pepper powder
- 1 tablespoon Lime juice
Instructions
- 1
Ensure the cooked rice is completely cooled and the grains are separated to prevent clumping.
- 2
In a dry wok or pan, toast the grated coconut over low heat until it turns a deep golden brown and becomes fragrant.
- 3
Finely mince the soaked dried shrimp and fry them in a teaspoon of oil until crispy and aromatic.
- 4
The secret to Nasi Ulam is the 'Ulam' (herbs); slice the lemongrass, wild pepper leaves, turmeric leaf, and coriander as thinly as humanly possible.
- 5
In a large mixing bowl, combine the cooled rice with the toasted coconut, fried dried shrimp, and crumbled salted fish.
- 6
Add all the shredded fresh herbs, sliced shallots, and torch ginger flower to the rice mixture.
- 7
Season with black pepper and lime juice, then toss gently with your hands or a spatula until the herbs are evenly distributed.
- 8
Serve at room temperature, optionally garnished with extra lime wedges or sambal belacan on the side.
Nutrition per Serving
345
Calories
9g
Protein
58g
Carbs
10g
Fat
4g
Fiber
2g
Sugar
480mg
Sodium
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