Nasi Ulam

Gluten-Free

Leafy

Mains

Malay

Rice cooker

When we talk about eating healthy we often look towards Western salads and grain bowls, but rarely do we consider our own traditional superfoods.

Nasi Ulam is a perfect example of a heritage Malay dish that is naturally nutritious, balanced and flavourful – packed with fresh herbs, fibre-rich vegetables, protein from fish and healthy fats from coconut – this is truly a wholesome one-bowl meal.

Tips:

Slice all herbs as finely and evenly as possible for the best texture.
Always cool the rice slightly before mixing to prevent the herbs from wilting.
Toast the grated coconut slowly on low heat to avoid burning.
You can adjust the amount of chilli padi depending on your spice tolerance.

This refreshing herb rice is perfect for those looking for a lighter yet satisfying meal, and is traditionally enjoyed with sambal belacan or budu!

Ingredients

Adjust Servings

US / Metric

0.00

Daun kesum

0.00

Daun kesum

0.00

Daun selom (pegaga)

0.00

Daun selom (pegaga)

0.00

Kaffir lime leaves

0.00

Kaffir lime leaves

0.00

Daun kunyit (Young turmeric leaf)

0.00

Daun kunyit (Young turmeric leaf)

0.00

Ulam raja

0.00

Ulam raja

0.00

Bunga kantan (torch ginger flower)

0.00

Bunga kantan (torch ginger flower)

0.00

Lemongrass (white part)

0.00

Lemongrass (white part)

0.00

Long beans

0.00

Long beans

0.00

Freshly grated coconut

0.00

Freshly grated coconut

0.00

Ikan masin talang

0.00

Ikan masin talang

0.00

Ikan masin belanak masam

0.00

Ikan masin belanak masam

0.00

Ikan kembong

0.00

Ikan kembong

0.00

pcs

Chilli padi

0.00

pcs

Chilli padi

0.00

Kerisik (toasted coconut)

0.00

Kerisik (toasted coconut)

Water, to boil Ikan kembong

0.00

tbsp

Salt

0.00

tbsp

Salt

0.00

Basmati rice

0.00

Basmati rice

0.00

inch

Ginger

0.00

inch

Ginger

0.00

inch

Fresh turmeric

0.00

inch

Fresh turmeric

0.00

pcs

Pandan leaf

0.00

pcs

Pandan leaf

0.00

cloves

Garlic

0.00

cloves

Garlic

0.00

Red onion

0.00

Red onion

0.00

tbsp

Coconut oil

0.00

tbsp

Coconut oil

To serve

0.00

Red chilli

0.00

Red chilli

0.00

Limau kasturi

0.00

Limau kasturi

Banan leaf

Sambal belacan or budu

Steps

1

To cook the rice, wash the basmati rice until the water runs clear.

Mark as completed

2

In a pan add in coconut oil, sliced ginger, garlic, turmeric and sliced red onion and sauté until fragrant for about 3-5 minutes.

Mark as completed

3

Add in the washed rice and some salt, and fry for a few more minutes before moving the rice into a rice cooker to cook with 650l water and pandan leaf.

Mark as completed

4

Whilst the rice is cooking, slice all of the herbs and vegetables into thin slices. It is important to make sure that all the vegetables are cut into the same size.

Mark as completed

5

Fry up the ikan masin in some oil and set aside to cook before breaking it up into small pieces.

Mark as completed

6

In a small pot of water, salt and poach ikan kembong.

Mark as completed

7

Once cooked, remove, cool and debone the fish. Remove the flesh and set aside

Mark as completed

8

In a large pan on medium heat, add in grated coconut and slowly toast the coconut until golden brown and fragrant.

Mark as completed

9

Once the rice is cooked, remove pandan leaf, ginger and turmeric. In a large bowl, add in cooked rice, all of the flesh from the fish, salted fish, sliced vegetables, grated toasted coconut and the kerisik. Mix well like a salad.

Mark as completed