Nasi Ulam
Nasi Ulam is a vibrant and aromatic Malaysian rice salad that celebrates the rich flavors of Southeast Asian cuisine. This dish is a delightful combination of herbs, spices, and textures, making it a refreshing option for any meal. Perfect as a main course or a side dish, Nasi Ulam is a feast for the senses. With its fragrant herbs and the crunch of the dried shrimp, this dish is sure to impress your family and friends. Let’s dive into the world of Nasi Ulam and explore how to make this traditional dish at home!
Why It Deserves a Spot
Nasi Ulam is not just a dish; it’s an experience. Its unique blend of fresh herbs such as daun kadok, Thai basil, and mint provides a burst of flavor that sets it apart from other rice dishes. The addition of dried shrimp adds umami, while the coconut lends a nutty sweetness. This dish is also highly versatile, allowing you to customize it with your favorite ingredients or whatever you have on hand. Whether you’re looking for a refreshing summer meal or a hearty dish to warm you up, Nasi Ulam is a perfect choice.
Your Shopping Guide
To prepare Nasi Ulam, you’ll need to gather the following ingredients:
- 1/3 cup dried shrimp – adds a savory depth to the dish.
- 1/2 cup fresh or frozen shredded coconut – for a nutty sweetness.
- 2 cups cooked rice, chilled – the base of the dish, best using day-old rice.
- 5-6 daun kadok, wild betel leaves, finely sliced – gives a unique herbal flavor.
- 1/4 cup Thai basil leaves, finely sliced – adds a sweet and spicy aroma.
- 1/4 cup mint leaves, finely sliced – for freshness and brightness.
- 1/4 cup daun kesom, polygonum leaves, finely sliced – enhances the dish with its distinct flavor.
- 3 kaffir lime leaves, finely sliced – imparts a citrusy fragrance.
- 5 shallots, peeled and thinly sliced – for a sweet and mild onion flavor.
- 1 lemongrass, white part only, thinly sliced – adds a refreshing zest.
- 1 teaspoon salt – to season the dish.
- 1 teaspoon sugar – balances the flavors.
- 3 dashes white pepper powder – for a touch of spice.
- 3 dashes black pepper powder – to enhance the overall flavor.
Setup & Equipment
To make Nasi Ulam, you’ll need the following equipment:
- Large mixing bowl – for combining the ingredients.
- Sharp knife – for slicing herbs and shallots.
- Cutting board – to prepare your ingredients.
- Measuring cups and spoons – for accurate measurements.
- Rice cooker or pot – to cook the rice.
Cook Nasi Ulam Like This
Step 1: Prepare the Rice
If you haven’t done so already, cook your rice and allow it to chill. Using day-old rice is ideal as it is less sticky and easier to mix with the other ingredients.
Step 2: Soak the Dried Shrimp
Rinse the dried shrimp under cold water and then soak them in warm water for about 15 minutes. This will soften the shrimp and enhance their flavor.
Step 3: Mix the Ingredients
In a large mixing bowl, combine the chilled rice, drained dried shrimp, shredded coconut, and all the sliced herbs (daun kadok, Thai basil, mint, daun kesom, kaffir lime leaves, shallots, and lemongrass).
Step 4: Season the Mixture
Add the salt, sugar, and both white and black pepper powders to the bowl. Toss everything together gently. Ensure all the ingredients are well mixed, allowing the flavors to meld.
Step 5: Taste and Adjust
Taste your Nasi Ulam and adjust the seasoning if necessary. You can add more salt or sugar based on your preference.
Step 6: Serve
Serve the Nasi Ulam at room temperature or slightly chilled. It can be enjoyed on its own or as a side dish to your favorite protein.
Make It Year-Round
Nasi Ulam is incredibly versatile. Here are some ideas to make it year-round:
- Incorporate seasonal vegetables like cucumbers or radishes for crunch.
- Substitute dried shrimp with grilled chicken or tofu for a different protein source.
- Experiment with different herbs based on availability, like cilantro or parsley.
- Modify the seasoning to suit your taste preferences, such as adding chili for heat.
Mistakes That Ruin Nasi Ulam
To ensure your Nasi Ulam is perfect, avoid these common pitfalls:
- Using fresh rice straight from cooking can make the dish mushy.
- Over-soaking the dried shrimp can lead to a rubbery texture.
- Not balancing the herbs can make the dish taste one-dimensional.
- Skimping on seasoning will result in bland flavors.
Storing Tips & Timelines
Nasi Ulam can be stored and enjoyed later with these tips:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Do not freeze Nasi Ulam as the herbs may lose their freshness.
- To serve leftovers, toss again to refresh the flavors and serve cold.
Your Questions, Answered
Can I use brown rice instead of white rice for Nasi Ulam?
Yes! Brown rice can be used for a healthier twist, though it may slightly alter the texture and cooking time.
Is it possible to make Nasi Ulam vegan?
Absolutely! Simply omit the dried shrimp or replace it with a vegan protein like grilled tempeh or mushrooms.
Can I prepare Nasi Ulam in advance?
Yes, you can prepare Nasi Ulam a few hours in advance. Just keep it covered and refrigerated until you’re ready to serve.
What can I serve with Nasi Ulam?
Nasi Ulam pairs wonderfully with grilled meats, fried tofu, or even a simple vegetable stir-fry for a complete meal.
You Might Also Like
- Cilantro Lime Rice – a zesty rice dish that complements any meal.
- Shrimp Fried Rice – a quick and delicious fried rice option.
- Healthy Cauliflower Fried Rice Recipe – a low-carb alternative to traditional fried rice.
The Takeaway
Nasi Ulam is a beautiful representation of Malaysian cuisine, showcasing the vibrant herbs and spices that define the region’s flavors. With its deliciously complex taste and refreshing qualities, this dish is perfect for any occasion. The combination of textures and flavors not only pleases the palate but also nourishes the soul. Give Nasi Ulam a try, and you’ll find it becoming a staple in your culinary repertoire. Enjoy the freshness, embrace the flavors, and celebrate the joy of cooking with this delightful dish!
Nasi Ulam
Ingredients
Equipment
Method
- Step 1: Prepare the Rice - If you haven't done so already, cook your rice and allow it to chill. Using day-old rice is ideal as it is less sticky and easier to mix with the other ingredients.
- Step 2: Soak the Dried Shrimp - Rinse the dried shrimp under cold water and then soak them in warm water for about 15 minutes. This will soften the shrimp and enhance their flavor.
- Step 3: Mix the Ingredients - In a large mixing bowl, combine the chilled rice, drained dried shrimp, shredded coconut, and all the sliced herbs (daun kadok, Thai basil, mint, daun kesom, kaffir lime leaves, shallots, and lemongrass).
- Step 4: Season the Mixture - Add the salt, sugar, and both white and black pepper powders to the bowl. Toss everything together gently. Ensure all the ingredients are well mixed, allowing the flavors to meld.
- Step 5: Taste and Adjust - Taste your Nasi Ulam and adjust the seasoning if necessary. You can add more salt or sugar based on your preference.
- Step 6: Serve - Serve the Nasi Ulam at room temperature or slightly chilled. It can be enjoyed on its own or as a side dish to your favorite protein.
Notes
- For added crunch, incorporate seasonal vegetables like cucumbers or radishes.
- Substitute dried shrimp with grilled chicken or tofu for a different protein source.
- Experiment with different herbs based on availability, such as cilantro or parsley.
