Nasi Ulam
Prep time
Cook time
Total time
Nasi ulam consist of cooked rice that is mixed with shredded herbs such as daun kaduk (wild betelnut leaf), pucuk gajus (cashew leaf shoots), onions etc.
Serves: 4
  • 600g Cooked Rice - cooled
  • 75g Dried Salted Fish
  • 75g Dried Prawns
  • ½ cup Grated Coconut
Finely sliced:
  • 1 stalk Lemongrass
  • 2 Turmeric Leaves (daun kunyit) - I omitted
  • 10 young Wild Betel Nut Leaves (daun kaduk)
  • 6 Kaffir Lime Leaves (daun limau purut)
  • 2 stalks Polygonum (daun kesom) - I omitted
  • 3 Galangal Leaves (cekur leave)
  • 2 stalks Thai Basil Leaves (daun selasih)
  • 5 Mint leaves (daun pudina)
  • 1 Wild Ginger Flower (bunga kantan)
  • 5 Shallots
  • ½ teaspoon salt or to taste
  • ½ teaspoon ground black pepper powder
  • 1 tablespoon coconut sugar or to taste
  • 2-3 tablespoon water
  1. In a wok, dry fry dried prawns and salted fish until fragrant. Add in grated coconut and fry until slightly toasted.
  2. Dish out and mix with rice in a large bowl. Combine the rest of the sliced herbs and seasoning. Toss well and serve.
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