Nasi Ulam is a heritage dish of Southeast Asia, with Malay, Peranakan, and Indonesian versions, all of which vary slightly. The basic structure of the dish incorporates finely chopped herbs, like lemongrass, kaffir lime leaf, and mint, into freshly cooked white rice. I first encountered the dish at the Little Red Hen, a stall run by a kind woman named Redha in Singapore’s Amoy Street Food Centre.
Nasi ulam is served traditionally with blanched vegetables and sambal belacan, a spicy fermented shrimp paste. The word “ulam” means herb, or indigenous plant, in the Malay language. In that sense, nasi ulam is a dish which uses the ingredients at one’s disposal to augment white rice into a delicious health food. Below is a list of herbs that can be used in nasi ulam; each one contributes to the unique flavor profile of the dish, and experimentation with ingredients is encouraged. For each cup of rice, use a total of 1 to 2 tablespoons of mixed herbs. If you can’t find some of the herbs listed below, you can substitute finely chopped fresh dill, parsley, oregano, and basil, as well as raw carrots, peeled and finely diced.
Nasi Ulam Recipe
Serves 2
Ingredients:
1 cup white or brown rice
Lemongrass
Kaffir lime leaf
Betel leaf
Laksa leaf
Mint
Shallot
Galangal
Torch ginger
Thai basil
Fresh turmeric
Salt and pepper to taste
Sambal belacan or chile paste, for serving
Blanched chopped green beans or other blanched vegetables, for serving
Instructions:
Step 1: Begin by cooking the rice using in your usual method (stovetop, rice steamer).
Step 2: As the rice cooks, wash and begin chopping the herbs. If you have access to betel leaf, wrap the herbs in one to allow for more efficient chopping. If not, no problem. Either way, it is important that the herbs be chopped very fine. When you think they’re suitably chopped, go ahead and chop them up a bit more.
Step 3: When the rice has cooked, allow it to cool slightly. Only when the rice is warm to the touch should the herbs be incorporated, lest they become wilted by the steam. For every cup of rice, add 1-2 tablespoons of chopped herbs. Season with salt and pepper to taste.
Step 4: Serve with a spoonful of sambal belacan, or any chile paste of your choosing, and a side of simple, blanched vegetables. Chopped green beans are perfect.
Jackson Kao is a writer and professor living in Bogotá, Colombia. He eats dark chocolate and prefers the mountains to the ocean.
Dina Ávila is a photographer in Portland, Oregon.
Recipe tested by Ivy Manning
