Malaysian Nasi Ulam with Fresh Herbs and Grated Coconut

Name: Malaysian Nasi Ulam with Fresh Herbs and Grated Coconut
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup of mint leaves; 1 cup of Thai basil leaves; 1 cup of Vietnamese coriander (daun Kesum); 2 stalks of lemongrass; 4 kaffir lime leaves; 2 cups of jasmine rice; 1 cup of grated fresh coconut; 2 tablespoons of vegetable oil; 1 teaspoon of salt; 4 shallots; 2 red chili peppers; 1 piece of fresh turmeric (about 1 inch); 2 tablespoons of dried shrimp; 1/4 cup of fried shallots

A fragrant rice salad bursting with Southeast Asian flavors

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.

1 h 30 min
4
Intermediate

Ingredients

For the Herb Mix

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

For the Rice

2 cups of jasmine rice

rinsed and cooked

1 cup of grated fresh coconut

toasted

2 tablespoons of vegetable oil

1 teaspoon of salt

For the Aromatics

4 shallots

minced

2 red chili peppers

finely chopped

1 piece of fresh turmeric (about 1 inch)

minced

For the Garnish

2 tablespoons of dried shrimp

finely chopped

1/4 cup of fried shallots

Preparation

Preparing the Herb Mix

Wash and Dry Herbs

Wash and thoroughly dry all herbs.

Ensure herbs are completely dry before cutting to prevent bruising.

Shred and Slice Herbs

Shred and slice the herbs as indicated.

Use a sharp knife to slice herbs to retain their oil and flavor.

Combine Herbs

Mix in a large bowl and set aside.

Toasting the Coconut

Heat Coconut

In a dry skillet, add the grated coconut over medium heat.

Toast Coconut

Stir constantly until it becomes golden brown for about 5 minutes.

Cool Coconut

Remove from heat and let it cool.

Cooking Process

Sautéing Aromatics

Heat vegetable oil in a pan over medium heat, add shallots, red chili peppers, and turmeric, then sauté until fragrant.

Mixing with Rice

In a large bowl, combine sautéed aromatics with cooked rice, add toasted coconut, and mix well.

Incorporating Herbs

Gently fold the herb mix into the rice mixture, ensuring even distribution.

Plating & Serving