Herbed rice salad (Nasi ulam)

Ulam is a traditional salad made with rice, aromatic fresh herbs, vegetables or fruits that can be eaten raw. In the past, it is said up to a hundred herbs were used when making nasi ulam, but these days people simply use what they have.

Nasi ulam (Herbed rice) Credit: Georgia Gold

• serves

  4

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp dried shrimp
• 1 small piece dried salted fish, deep-fried (optional)
• 2 tbsp kerisik (toasted coconut paste)
• 1 tbsp toasted belacan (shrimp paste)
• 740 g (4 cups) cooked rice (see Notes)
• 1.5 cm piece turmeric, chopped (optional)
• 2 tsp freshly ground black pepper
• 1 tsp salt, or to taste
• 1 tsp sugar, or to taste

Ulam herbs

• 6 red shallots, finely sliced
• 1 lemongrass stalk, white part only, finely sliced
• 1 torch ginger flower, halved and finely sliced (optional)
• 3 Vietnamese mint sprigs, leaves picked and finely sliced
• 3 Thai basil sprigs, leaves pickedand finely sliced
• 3 mint sprigs, leaves picked and finely sliced
• 4 kaffir lime leaves, finely sliced
• 1 turmeric leaf, finely sliced (optional)
• 3–4 betel leaves, finely sliced

Instructions

1. Soak the dried shrimp in hot water for a few minutes, then pound using a mortar and pestle and toast in a hot frying pan over medium heat until aromatic and lightly browned.
2. Pound and shred the fried salted fish, if using, and set aside, then pound the kerisik and belacan together and set aside.
3. Place the toasted dried shrimp, shredded salted fish, kerisik and belacan in a large mixing bowl, add the cooked rice and stir together well. Add the turmeric, if using, pepper and ulam herbs and stir again until all the ingredients are well combined. Season with salt and sugar and serve.

Notes

• Jasmine, long-grain or basmati rice can be used for this recipe.

• Don't worry too much if you don't have all the ingredients for the ulam herbs. It can be any combination, based on your taste and availability. If you want to make the herb mix in advance, it will keep in an airtight container in the fridge for up to 3 days. For a simpler dish, just mix the herbs through warm rice and serve.

• Belacan – also known as fermented shrimp paste – is a staple in Peranakan and Malay cuisine. Belacan is made from krill (tiny shrimp-like crustaceans) that have been salted, dried and fermented, which yield its deep salty-umami taste. Raw belacan should be toasted in a dry frying pan before using for best results.

• Also known as bunga kantan, torch ginger flower is an indispensable ingredient in Malay and Peranakan cuisines. The large pinkish buds are commonly used to zest up curries and stews, but they can also be eaten raw as part of an aromatic garnish for salads, rice and soups.

Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.