Malaysian Nasi Ulam with Fresh Herbs and Grated Coconut
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.
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.
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