Herb Rice Salad (nasi Ulam)
Nasi Ulam, also known as Herb Rice Salad, is a traditional Peranakan dish that features a fragrant herb-infused rice mixed with various finely chopped herbs and vegetables. This refreshing and aromatic salad is a popular dish in Peranakan cuisine, known for its vibrant flavors and colorful presentation.
Ingredients
- 2 cups cooked rice
- 1 cup mixed finely chopped herbs (such as mint, basil, and kaffir lime leaves)
- 1/2 cup finely chopped vegetables (such as cucumber, carrots, and shallots)
- 1/4 cup grated coconut, toasted
- 2 tablespoons dried shrimp, soaked and finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 tablespoon lime juice
- Salt to taste
Instructions
- In a large bowl, combine the cooked rice, mixed herbs, chopped vegetables, toasted grated coconut, and dried shrimp.
- In a small bowl, mix together the fish sauce, tamarind paste, palm sugar, lime juice, and salt to make the dressing.
- Pour the dressing over the rice mixture and toss to combine thoroughly.
- Adjust seasoning to taste, adding more salt or lime juice if needed.
- Transfer the herb rice salad to a serving platter and serve at room temperature.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 6g
Supplies
Large mixing bowl Small bowl Serving platter
Tools
Knife Cutting board Grater Mixing spoon
Serving suggestions
Serving suggestions: Nasi Ulam can be served as a main dish or as a side to complement grilled or roasted meats.
Tips & tricks
Tips: For a vegetarian version, omit the dried shrimp and use soy sauce instead of fish sauce.
Cost
$10