Malaysian · beginner
Nasi Ulam
An aromatic cold rice dish tossed with an abundance of finely shredded fresh Southeast Asian herbs, toasted coconut, and savory fish flakes.
- PREP TIME
- 20 min
- COOK TIME
- 0 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Fluff cooled jasmine rice in a large mixing bowl to ensure grains are separated without clumping.
- 02
Add the shredded laksa leaves, wild betel leaves, thinly sliced inner lemongrass, and sliced shallots into the bowl.
- 03
Add smoked mackerel flakes and kerisik paste evenly across the rice.
- 04
Drizzle lime juice over the ingredients and sprinkle a pinch of salt if desired.
- 05
Gently fold all ingredients together using hands or wooden spoons until rice is evenly speckled with herbs and coconut.
- 06
Serve immediately at room temperature alongside your favorite grilled protein.
A LITTLE KITCHEN KNOW-HOW
Cold Herb Tossing
Incorporating raw shredded aromatic herbs into cooled grains retains fresh essential oils and vibrant natural color.
Notes from the kitchen
- 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.
