Nasi Ulam
Nasi Ulam is a Malaysian herb rice tossed with finely sliced native leaves, toasted coconut, dried shrimp or fish, and sambal belacan.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Spread the cooked rice to cool completely so the grains remain separate.
- 2
Toast the grated coconut until golden and fragrant.
- 3
Prepare the ulam by washing, drying, and slicing every leaf very finely.
- 4
Toss rice with herbs, cucumber, toasted coconut, dried shrimp, and shallots.
- 5
Season with lime juice, sambal belacan, and salt; serve at room temperature.
Cook notes
Tips
Dry the herbs thoroughly before slicing so they perfume the rice without making it wet.
Prepare defining aromatics and garnishes before cooking so the final dish keeps its intended balance.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool cooked food promptly before refrigerating.
- Store wet, crisp, and fresh components separately when possible.
- Reheat gently and add fresh garnishes only when serving.
Substitutions
- Use the closest Southeast Asian equivalent only when a defining Malaysian ingredient is unavailable.
- Do not replace the defining spice paste, fermented seasoning, herb, or cooking method with a generic seasoning blend.
What to Serve With
- Steamed rice, sambal, cucumber, or lime where traditional for the dish.
- A complementary Malaysian curry, vegetable dish, snack, or drink.
Common Mistakes
- Omitting the defining Malaysian aromatics, fermented seasoning, herb mixture, or garnish.
- Rushing reduction, resting, steaming, grilling, or broth-building steps that create the traditional texture.
Recipe FAQ
What defines Nasi Ulam?
Nasi Ulam is a Malaysian herb rice tossed with finely sliced native leaves, toasted coconut, dried shrimp or fish, and sambal belacan.
Can Nasi Ulam be prepared ahead?
Prepare the components ahead where noted, but complete frying, grilling, fresh-herb assembly, or drink pulling close to serving for the best texture.
How should leftover Nasi Ulam be stored?
Cool cooked components promptly and refrigerate in airtight containers for up to 3 days; keep fresh garnishes and sauces separate.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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