Nasi Ulam - a Nyonya Herb Rice packed with fish flakes, kerisik, and aromatic herbs. Delicious eaten on its own or with other main and side dishes. | MalaysianChineseKitchen.com
Nasi Ulam (Nyonya Herb Rice)
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
 

Nasi Ulam - a Nyonya Herb Rice packed with fish flakes, kerisik, and aromatic herbs. Delicious eaten on its own or with other main and side dishes.

Course: Rice Dish
Cuisine: Malaysian
Servings: 4
Calories: 370 kcal
Author: Linda Ooi
Ingredients
  • 2 rice cooker cups long grain rice (1½ cups/300g)
  • ½ cup grated coconut (50g)
  • 4 oz snapper fillet (113g)
  • ¾ tsp ground pepper (divided)
  • tsp salt (divided)
  • 5 shallots (thinly sliced)
  • 1 lemongrass (white part only), thinly sliced
  • 5 turmeric leaves (thinly sliced)
  • 5 kaffir lime leaves (thinly sliced)
  • 1 cup daun kesum / polygonum / Vietnamese mint, thinly sliced (10g)
  • 1 cup mint leaves (thinly sliced) (10g)
  • ¾ tsp sugar
Instructions
  1. Wash and drain rice 3 to 4 times in rice cooker pot. Add 2 cups (480ml) water or until the 2 cup mark. Wipe the exterior of the pot dry and place in the rice cooker. Press the cook button.
  2. Prepare kerisik (fried coconut paste). Please refer to this tutorial for full instructions.
  3. Pan fry fish in a non-stick pan with ¼ teaspoon ground pepper and ½ teaspoon salt until it flakes, about 10 minutes. Break up the fish with your spatula.
  4. Transfer cooked rice to a big bowl. Add fish flakes, kerisik, shallots, lemongrass, turmeric leaves, kaffir lime leaves, daun kesum, mint leaves, ground pepper, salt, and sugar. Stir to get everything well mixed.
  5. Serve warm with main and side dishes.

Recipe Video