Nasi Ulam

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Spread the cooked rice to cool completely so the grains remain separate.

Ingredients quick view

4 cups cooked jasmine rice, completely cooled

1 cup mixed ulam herbs, very finely sliced (daun kaduk, selom, pegaga, mint, turmeric leaf, and makrut lime leaf)

1/2 cup cucumber, finely diced

1/2 cup grated coconut, toasted

1/4 cup dried shrimp, soaked and pounded

2 shallots, finely sliced

2 tablespoons lime juice

1 tablespoon sambal belacan

Salt to taste

Dry the herbs thoroughly before slicing so they perfume the rice without making it wet.

Prepare defining aromatics and garnishes before cooking so the final dish keeps its intended balance.

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