Nasi Ulam - Malaysian herb rice

The literal translation is "Herb Rice". Nasi is rice in Malay. Ulam is herb. This rice dish, even though simple to cook because almost no cooking is required, it's an elaborate to make as we assemble over 15 items. Basically, it is a cold rice salad. Cooked rice, tossed together with fresh herbs and vegetables and sprinkled with toasted grated coconut, some dried shrimps, we'll be serving ours with sambal a spicy fish and chillui sauce The caveat: all these herbs and vegetables have to be sliced really, really thin, before you toss them with the rice.

Ingredients

• 600g white rice cooked with Pandan, and chilled (jasmine or basmati)

• 30g dried shrimp (soak in hot water for 15 minutes, drain and finely chop)
• 2 stalks lemongrass (sliced thinly)
• 20g fresh turmeric root, peeled and minced
• 5g ground black pepper
• 4-5 kaffir lime leaves (thinly sliced)
• 20g peppermint leaves (thinly sliced)
• 20g Vietnamese mint leaves (thinly sliced)
• 20g Thai basil leaves (thinly sliced)
• 10g dried torch ginger (soaked in warm water and then sliced thinly)
• 5 shallots, peeled and sliced thinly
• 4 wing beans (thinly sliced)
• 50g long (green) beans (thinly sliced)
• 100g of fresh shredded, toasted coconut (or desiccated coconut)

‍Method

1. Rice - Cook the rice with 3-4 Pandan knots and chill.

Add our first plant based ingredient and probably the most important one for Malaysian cooks - Pandan

We class Pandan as the national flavour of Malaysia a versitile plant thats used to flavour recipes AND also as natural fragance. It's quite comment to see chopped pandan used as air fresher in bathroom or pandan knots in cars in Malaysia. We like to pop them in kitchen cupboards. The more the leaf dries out the more fragant it becomes. AND if you are a fellow bunny owner once their completely dried your furry pals will love chomping on them.

We wouldn't advise using Pandan essence you'll find the taste is quite synthetic and chemical like it's not as delicate as natural pandan. It will give you a bright green colour though.

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2. Prepare herb and vegetable ingredients

Lemongrass

‍Preparation: Peel off the outer layers and finely slice the white, tender part of the stalk. It should be very thin to release its fragrance and blend well with other herbs.

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Dried Shrimp

‍Preparation: Soak the dried shrimp in warm water to soften them, then finely chop or pound them before adding to the dish.

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Torch Ginger

‍Preparation: Rehydrate the dried torch ginger by soaking in warm water, then finely slice or chop it for the dish. Fresh torch ginger is typically used in some versions.
Alternative - Ginger

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Vietnamese Mint

Preparation: Pick the leaves from the stems and finely slice them. Add raw to the dish for a peppery, citrus-like flavor.

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Peppermint

Preparation: Finely chop the peppermint leaves, which will be used raw to add a refreshing note to the dish.

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Long Beans

Preparation: Chop the long beans into small, thin slices. These can be blanched quickly in hot water to soften slightly or used raw.
Alternative - Green beans

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Wing Beans

Preparation: Slice the wing beans thinly, either raw or lightly blanched to maintain their crunchy texture.
Alternative - Green beans

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Thai Shallots

Preparation: Peel and finely slice the shallots. You can use them raw for a pungent flavour, or lightly fry for a milder, sweeter taste.

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Thai Sweet Basil

Preparation: Pick the leaves and finely slice them. Use raw to maintain their sweet and slightly anise-like flavour.Alternative - tarragon & fennelFresh

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Grated Coconut

Preparation: Lightly toast the grated coconut in a dry pan to bring out its aroma and add a nutty flavor. Make sure it turns a light golden brown.

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Kaffir Lime Leaf

Preparation: Remove the central vein and thinly slice or finely chop the leaves. They add a distinct citrusy fragrance to the dish.
Alternative lime zest

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Fresh Turmeric Root  

Preparation: Peel the turmeric and finely grate or chop it. Use sparingly, as turmeric has a potent flavor and color.
Alternative Dry tumeric powder

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Galangal

Preparation: Peel the outer skin and finely grate or thinly slice the galangal. It has a tougher texture than ginger, so it should be finely minced or grated to ensure it blends well with the other ingredients.
Alternative Ginger

After preparing all of the fresh ingredients, mix them together with the rice.

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Sambal Belecan as a side for rice salad

Instructions for sambal  - in a pestel and mortar grind the follow. Dry fry belecan - this flavour is another key taste of malaysia. Red chilli and lime juice. Adjust to taste Once prepared refridgerate and enjoy within a week.

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Recommended Manchester suppliers:

Wing Yip - https://wingyip.com/

Hang Won Hong - https://tuktukmart.co.uk/

WH Lung - https://whlungmcr.com/

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Online shops for nationwide delivery:

Boleh Shoplah - https://www.bolehshoplah.co.uk/

Pasar mart - https://pasarmartuk.com/

Kedai 888 - https://www.kedairuncit888.com/

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