Editorial sample recipeMalaysianbeginnerhalaldairy-freegluten-free

Nasi Ulam

Name: Nasi Ulam
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 3 cup Cooked jasmine rice, cooled to room temperature; 100 g Smoked mackerel flakes, cooked and flaked finely; 3 tbsp Kerisik (toasted coconut paste); 2 stalk Fresh lemongrass, tender inner core only, paper-thinly sliced; 15 g Fresh laksa leaves (daun kesum), finely shredded; 10 g Fresh wild betel leaves (daun kaduk), finely shredded; 4 piece Shallots, paper-thinly sliced; 1 tbsp Lime juice

An aromatic cold rice dish tossed with an abundance of finely shredded fresh Southeast Asian herbs, toasted coconut, and savory fish flakes.

Prep: 20 min
Cook: 0 min
Total: 20 min

AI illustration

Technique to learn

Cold Herb Tossing

Incorporating raw shredded aromatic herbs into cooled grains retains fresh essential oils and vibrant natural color.

Instructions

Step 1: Fluff cooled jasmine rice in a large mixing bowl to ensure grains are separated without clumping.
Step 2: Add the shredded laksa leaves, wild betel leaves, thinly sliced inner lemongrass, and sliced shallots into the bowl.

Step 3: Add smoked mackerel flakes and kerisik paste evenly across the rice.

Step 4: Drizzle lime juice over the ingredients and sprinkle a pinch of salt if desired.

Step 5: Gently fold all ingredients together using hands or wooden spoons until rice is evenly speckled with herbs and coconut.

Step 6: Serve immediately at room temperature alongside your favorite grilled protein.

Cooking tips

Ensure rice is completely cool before mixing; warm rice will wilt delicate raw herbs and make them turn bitter.
Slice herbs as thin as humanly possible to integrate seamlessly into every grain of rice.
Original home-cooking adaptation inspired by Malaysian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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