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.

Herb Rice Salad (nasi Ulam)

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

  1. In a large bowl, combine the cooked rice, mixed herbs, chopped vegetables, toasted grated coconut, and dried shrimp.
  2. In a small bowl, mix together the fish sauce, tamarind paste, palm sugar, lime juice, and salt to make the dressing.
  3. Pour the dressing over the rice mixture and toss to combine thoroughly.
  4. Adjust seasoning to taste, adding more salt or lime juice if needed.
  5. 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