Malaysian Nasi Ulam (Herb Rice) Bowl

About This Recipe

Nasi ulam is a traditional Malay dish built on rice tossed with an abundance of finely sliced fresh herbs, torch ginger flower, kaffir lime leaf, Vietnamese mint, basil and lemongrass among them, along with toasted grated coconut (kerisik) for nuttiness and a spoonful of sambal for heat. It's less a single recipe than a technique and a philosophy: use whatever fragrant herbs and greens are available, sliced thin, and toss them raw through warm rice. The herbs are never cooked, which is what makes nasi ulam distinct from most rice dishes; their raw, sharp fragrances layer over one another rather than melding into a single cooked flavor. Toasted coconut, dry-roasted in a pan until deeply golden and fragrant, adds a nutty richness and slight crunch that balances the herbs' sharpness. Served with a good sambal and often some crispy fried anchovies or salted fish on the side, nasi ulam is considered a healthy, herb-forward dish deeply tied to rural Malay cooking traditions.

Ingredients

Serves 4

• 3 cupscooked jasmine rice(cooled slightly)
• 0.5 cupgrated coconut
• 0.33 cupThai basil(thinly sliced)
• 0.25 cupVietnamese mint or regular mint(thinly sliced)
• 5kaffir lime leaves(very finely sliced)
• 3shallots(thinly sliced)
• 2kaffir lime or lime(juiced)
• 2 tbspsambal oelek
• 0.33 cupdried anchovies (ikan bilis)(fried until crisp)
• 1 tspfine sea salt

Instructions

1. 1

   Toast the coconut

   Dry-toast grated coconut in a skillet over medium-low heat, stirring constantly, until deeply golden and fragrant, about 6-8 minutes. Let cool.

2. 2

   Fry the anchovies

   Fry dried anchovies in a little oil until crisp, about 3 minutes. Set aside.

3. 3

   Prepare the herbs

   Slice basil, mint, kaffir lime leaves and shallots as thinly as possible.

4. 4

   Combine

   In a large bowl, combine warm rice, toasted coconut, sliced herbs, lime juice, sambal and salt. Toss thoroughly with your hands or a fork so everything is evenly distributed.

5. 5

   Serve

   Taste and adjust lime juice, sambal or salt as needed. Serve topped with crispy fried anchovies.

Variations

• •

  Add torch ginger flower (bunga kantan) if available for the most traditional, authentic flavor.

• •

  Include other herbs like Vietnamese coriander, laksa leaf or wild pepper leaf depending on what's fresh and available.

• •

  Add small cubes of grilled fish or shredded chicken for a more substantial one-bowl meal.

Storage

Best eaten fresh the same day since the raw herbs wilt and lose fragrance quickly. If needed, refrigerate up to 1 day, though the texture and aroma will noticeably decline.

Frequently Asked Questions