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Nasi ulam
Herb rice
Nasi ulam: Kelantan herb rice tossed with shredded raw herbs, toasted coconut and lime (vegetarian)
In Kelantan and Terengganu on Malaysia's east coast, nasi ulam is the cool, fragrant rice eaten at lunch in the heat: day-old rice tossed with a heap of hair-thin raw herbs (ulam), lemongrass, lime leaf, shallots and dry-toasted coconut. It is traditionally mixed with flaked salted or dried fish; this is a vegetarian version that leaves the fish out and leans on the toasted coconut and a squeeze of lime for depth. It is a light meal of about 340 kcal, with around 7 g of protein, so it is not high in protein; serve it with fried tofu or tempeh. The common mistake is using hot rice, which wilts the herbs into a dark mush; the rice must be cold. Chef's tip: stack the leaves, roll them into a tight cigar and slice across as thinly as you can; the finer the herbs, the more perfume.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅓ lb cooked jasmine ricefrom 250 g raw rice, cooked the day before and chilled
- 2 ⅛ oz grated coconutfresh or unsweetened desiccated
- 2 lemongrass stalkstender inner part only, very thinly sliced
- 6 makrut lime leavescentre vein removed, sliced hair-thin
- ½ oz Vietnamese mint (daun kesum)leaves only
- ½ oz Thai basilleaves only
- 1 turmeric leaf (optional)finely shredded
- 3 ½ oz long beansvery thinly sliced
- 4 shallotsthinly sliced
- ¾ in gingerfinely grated
- 1 tsp ground black pepper
- 1 tsp salt
- 1 limejuiced
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Method
0/5 doneStep 1: Toast 2 ⅛ oz grated coconut in a dry frying pan over a medium-low heat, stirring constantly, for 6–8 minutes, until evenly golden brown and smelling nutty. Tip onto a plate straight away so it doesn't burn, and grind it coarsely in a mortar while still warm.
8 minStep 2: Stack the ½ oz Vietnamese mint (daun kesum), ½ oz Thai basil and 1 turmeric leaf, if using, roll tightly and slice across as finely as you can. Mix with 2 lemongrass stalks and 6 makrut lime leaves.
Step 3: Break up 1 ⅓ lb cooked jasmine rice with your fingers in a large bowl so there are no clumps. It should be cold.
Step 4: Add the herbs, 3 ½ oz long beans, 4 shallots, ¾ in ginger, the toasted coconut, 1 tsp ground black pepper and 1 tsp salt. Toss with your hands for a full minute, until the rice is evenly flecked green.
Step 5: Squeeze over 1 lime, toss again and taste for salt. Serve within an hour, at room temperature, while the herbs are still bright.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 7 g
- Carbs
- 58 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nasi ulam take?
- About 45 minutes in total: 35 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cooked jasmine rice?
- Any long-grain rice, same amount.
- What can I use instead of vietnamese mint (daun kesum)?
- Fresh coriander, same amount (different but just as fresh).
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