National Dish Malaysia: Nasi Ulam (Recipe)
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Discover Nasi Ulam, Malaysia’s wonderfully fragrant herb rice! This refreshing dish tosses fluffy jasmine rice with generous handfuls of fresh herbs, a hint of chilli and a bright squeeze of lime — light, aromatic and utterly moreish. Served cool or at room temperature, it makes a brilliant summer meal or a delicious side to all manner of hearty dishes.
About Nasi Ulam
Nasi Ulam is a traditional Malaysian dish celebrated for its fresh flavours and its generous use of aromatic herbs. At its core is rice combined with a variety of vegetables and seasonings. The rice is usually served cold, making it a refreshing option for hot days. This combination makes nasi ulam not only a dish that truly represents Malaysia, but also an ideal accompaniment to countless savoury mains.
Ingredients (serves 1–2)
- 200 g jasmine rice
- 100 g fresh mint
- 100 g coriander leaves
- 50 g chives
- 1 small red chilli (to taste)
- Juice of 1 lime
- 2 tablespoons roasted peanuts
- Salt and pepper, to taste
Shopping for the ingredients
The ingredients for nasi ulam can be found in most Asian supermarkets or well-stocked grocery shops. Make a point of buying fresh herbs, as they provide the defining flavour of the dish. Jasmine rice is also widely available and delivers the fragrance and texture the dish calls for. Should you struggle to track down a particular ingredient, there are usually alternatives with a very similar taste.
Preparing the dish
Careful preparation is the key to a good nasi ulam. Start by washing the rice thoroughly to remove excess starch, which gives a better texture. The fresh herbs such as mint and coriander need to be washed well and roughly chopped. Adjust the chilli to your preferred level of heat and slice it into fine rings so it is distributed evenly through the dish.
Step-by-step instructions
- Bring the jasmine rice to the boil in a pan with twice its volume of water and simmer for about 15 minutes.
- Once cooked, allow the rice to cool.
- Combine the chopped herbs, chilli and roasted peanuts in a bowl.
- Add the cooled rice to the herb mixture and fold it in gently.
- Season with lime juice, salt and pepper, and mix well.
- Serve the dish cold or at room temperature.
Gluten-free / lactose-free version
Nasi ulam is naturally gluten-free, as it consists only of rice and fresh ingredients. All you need to do is make sure that any seasonings and extras you use are gluten-free as well. Lactose does not feature in the traditional preparation, which makes the dish ideal for anyone who is lactose intolerant. That way, everyone can tuck in without missing out on the delicious flavour.
Tips for vegans and vegetarians
Nasi ulam is naturally vegan and vegetarian, so neither group needs to worry about the ingredients. The abundance of fresh herbs and vegetables makes the dish highly nutritious too. For extra flavour, you can add tofu or tempeh, both of which pair beautifully with nasi ulam — much as they do in Tahu Tempe. Just be sure to use plant-based oils in the preparation and avoid adding any animal products.
More tips and tricks
One essential tip when making nasi ulam is to use the freshest possible ingredients to bring out the full flavour. Let the rice cool completely after cooking so it mingles better with the herbs. Feel free to experiment with the quantity of herbs to suit your guests’ palates. Popping the dish into the fridge for a few minutes before serving can intensify the aromas beautifully.
Adapting the recipe to your taste
The nasi ulam recipe is easy to adapt to personal preferences. Use different herbs or vegetables depending on the season and what is available — a handful of extra raw greens nods to the classic Malaysian herb platter Ulam Ulaman. The level of heat can also be varied to taste by increasing or reducing the amount of chilli. These variations keep the dish exciting and open to endless reinterpretation.
Ingredient substitutions
If some ingredients prove hard to find, alternatives are easy to come by. Basmati or even wholegrain rice can stand in for jasmine rice, lending the dish a different character. Instead of peanuts, other nuts such as cashews or almonds add a contrasting texture. Be creative and try out new combinations.
Drink pairing ideas
Nasi ulam pairs wonderfully with a wide range of drinks. A refreshing iced tea with lime or mint makes an excellent match for the dish’s aromas, while a light sparkling water helps to accentuate the flavour combination. For something more indulgent, a glass of frothy Teh Tarik is a welcome treat, and on special occasions a tropical fruit cocktail adds a festive touch.
Serving and presentation ideas
Thoughtful presentation can elevate the whole nasi ulam experience. Serve the dish in a large bowl and garnish it with extra fresh herbs — or even edible flowers — for a colourful accent. Use vibrant plates or bowls to make the dish visually appealing. Small dishes of extra seasonings or dips also add to the enjoyment.
A bit of history
Nasi ulam has its roots in Malaysian cooking and reflects the country’s rich cultural diversity. The use of fresh herbs and spices is typical of traditional Malaysian cuisine and shows the influence of neighbouring countries such as Thailand and Indonesia. Historically, nasi ulam was often served at celebrations, and today it remains a favourite in many households. The dish embodies the Malaysian love of nature and wholesome eating.
More recipe ideas
Summary: Nasi Ulam
Nasi ulam is a fresh and aromatic dish that has won over food lovers around the world. With its combination of jasmine rice, herbs and spices, it is not only a pleasure for the palate but also a genuinely wholesome choice. Its versatility means it suits all kinds of occasions. Let it inspire you and bring a taste of Malaysian culture into your own kitchen!
