Main Course · Side Dish · Asian · Dinner ·

Malaysian Nasi Ulam with Fresh Herbs and Grated Coconut

Name: Malaysian Nasi Ulam with Fresh Herbs and Grated Coconut
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup of mint leaves, finely shredded; 1 cup of Thai basil leaves, finely shredded; 1 cup of Vietnamese coriander (daun Kesum), thinly sliced; 2 stalks of lemongrass, finely chopped; 4 kaffir lime leaves, thinly sliced; 2 cups of jasmine rice, rinsed and cooked; 1 cup of grated fresh coconut, toasted; 2 tablespoons of vegetable oil; 1 teaspoon of salt; 4 shallots, minced; 2 red chili peppers, finely chopped; 1 piece of fresh turmeric (about 1 inch), minced; 2 tablespoons of dried shrimp, finely chopped; 1/4 cup of fried shallots

Dive into this aromatic Malaysian dish where fluffy rice meets fresh herbs and toasted coconut flakes. Perfect for a refreshing main course or a zesty side.

4.4(646 reviews)

·By Ethan Brooks·January 24, 2026

Malaysian Nasi Ulam with Fresh Herbs and Grated Coconut — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Herb Mix

For the Rice

For the Aromatics

For the Garnish

Nutrition

Per serving

Calories: 282 kcal
Protein: 5.75 g
Carbs: 30.5 g
Fat: 16.25 g
Fiber: 3.75 g

Whole recipe

Total

Calories: 1127 kcal
Protein: 23 g
Carbs: 122 g
Fat: 65 g
Fiber: 15 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup of mint leaves finely shredded	10	1	2	0	1
1 cup of Thai basil leaves finely shredded	5	1	1	0	1
1 cup of Vietnamese coriander (daun Kesum) thinly sliced	10	1	2	0	1
2 stalks of lemongrass finely chopped	5	0	1	0	0
4 kaffir lime leaves thinly sliced	2	0	1	0	0
2 cups of jasmine rice rinsed and cooked	400	8	88	1	1
1 cup of grated fresh coconut toasted	320	3	12	33	9
2 tablespoons of vegetable oil	240	0	0	27	0
1 teaspoon of salt	0	0	0	0	0
4 shallots minced	20	0	5	0	1
2 red chili peppers finely chopped	10	0	2	0	1
1 piece of fresh turmeric (about 1 inch) minced	5	0	1	0	0
2 tablespoons of dried shrimp finely chopped	40	8	0	1	0
1/4 cup of fried shallots	60	1	7	3	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Herb Mix

1
Wash and Dry Herbs
Wash and thoroughly dry all herbs.
Tip: Ensure herbs are completely dry before cutting to prevent bruising.
2
Shred and Slice Herbs
Shred and slice the herbs as indicated.
Tip: Use a sharp knife to slice herbs to retain their oil and flavor.
3
Combine Herbs
Mix in a large bowl and set aside.

Toasting the Coconut

1
Heat Coconut
In a dry skillet, add the grated coconut over medium heat.
2
Toast Coconut
Stir constantly until it becomes golden brown for about 5 minutes.
3
Cool Coconut
Remove from heat and let it cool.

How to Make Malaysian Nasi Ulam with Fresh Herbs and Grated Coconut

Total time: 2 h · Yields 4 servings

1
Sautéing Aromatics
Heat vegetable oil in a pan over medium heat, add shallots, red chili peppers, and turmeric, then sauté until fragrant.
2
Mixing with Rice
In a large bowl, combine sautéed aromatics with cooked rice, add toasted coconut, and mix well.
3
Incorporating Herbs
Gently fold the herb mix into the rice mixture, ensuring even distribution.