Nasi Ulam

We’ll be showing you how to make Nasi Ulam – a traditional dish with steamed rice, a variety of vegetables and herbs, originated from Malaysia and Indonesia. This recipe uses Basmati rice for easy digestion as this dish is healthy and fresh!

Prep Time

25 min.

Cook Time

10 min.

Total Time

35 min.


Quick & Easy


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½ cup  Shredded Coconut
2 tbsp  Cooking oil
½ cup  Anchovies
⅓ cup  Dried Shrimp (soaked & pounded)
2 inch  Fresh Turmeric (finely chopped)
1 Wild Betel Leaves/Daun Kadok
1 Turmeric Leaf
¼ cup  Thai Basil Leaves
¼ cup  Mint Leaves
¼ cup  Vietnamese Mint Leaves/Daun Kesom
3 Kaffir Lime Leaves/Daun Limau Perut
5 Shallots (finely sliced)
2-3  Lemongrass (Finely slice white part only)
2 cups  Cooked Basmati Rice
1 tsp  Salt
½ tsp  Black Pepper
1 tsp  Cane/White sugar
2-3  Torch Ginger Flower (finely sliced)


  1. In a clean pan without oil & very low heat, dry-fry shredded coconut until they turn golden brown in color.
  2. Heat up a pan and fry the anchovies until they are crispy, then set aside.
  3. Using the same oil & pan fry the soaked & pounded dry shrimp until the smell rises/becomes very fragrant. Then set aside.
  4. Pile all the herbs and leaves together, then roll them into a cigar shape and slice them finely.
  5. In a big bowl, combine the cooked rice & all the sliced herbs, shallots, fried coconut & dried shrimp together.
  6. Add salt, sugar & pepper & combine well.
  7. NB. You can add 1-2 tsp of coconut oil too if you wish to further combine flavours

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