Name: Malaysian rice salad (nasi ulam)
Prep time: 20 min
Total time: 20 min
Yield: 6 - 8
Ingredients: 225 gm (1½ cups) cooked basmati rice, cooled (see note); 1 cup each Thai basil, coriander and mint leaves, shredded and loosely packed; 3 makrut lime leaves, cut into julienne; 1 lemongrass stalk, white part only, finely chopped; 2½ tbsp finely chopped chives; 2½ tbsp each roasted peanuts and toasted shredded coconut; Micro red vein sorrel and spicy radish; Dressing; 1 garlic clove, crushed; 1 tbsp finely grated ginger; 1 tbsp fish sauce; Juice of 2 limes; ½ tsp chilli flakes

Malaysian rice salad (nasi ulam)

This zingy rice salad dials up the freshness. Enjoy it on its own or as a side dish with fried fish or chicken.

Serves 6 - 8

Prep

20M

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Originally from North Malaysia (though some argue it’s from Indonesia), nasi ulam is a herbaceous rice salad loaded with wild herbs, dried shrimp, toasted grated coconut (kerisik), shallots and spices.

Ingredients

225 gm (1½ cups) cooked basmati rice, cooled (see note)

1 cup each Thai basil, coriander and mint leaves, shredded and loosely packed

3 makrut lime leaves, cut into julienne

1 lemongrass stalk, white part only, finely chopped

2½ tbsp finely chopped chives

2½ tbsp each roasted peanuts and toasted shredded coconut

Micro red vein sorrel and spicy radish

Dressing

1 garlic clove, crushed

1 tbsp finely grated ginger

1 tbsp fish sauce

Juice of 2 limes

½ tsp chilli flakes

Method

1.For dressing, combine ingredients in a bowl and season to taste.

2.Place rice, shredded herbs, makrut lime, lemongrass, chives, peanuts and coconut in a large bowl with half of the dressing, season and toss to combine.

3.To serve, transfer to a large seving bowl and drizzle with remaining dressing. Scatter with micro red vein sorrel and spicy radish.

You will need 130gm uncooked rice to yield 225gm cooked.
Notes

Recipe by Alvin Quah Journalist and Recipe Developer

Head of a scientist, heart of a creative and soul of a communicator. Alvin has a doctorate degree in science, majoring in biochemistry, but his true love lies in telling stories through food. Funny, vibrant and known for his inimitable collection of glasses, Alvin remains on a mission to increase awareness of Malaysian cuisine. Born in Kuala Lumpur and with Peranakan heritage, he speaks fluent Malaysian, Cantonese and Hokkien, and from a young age has been passionate about his deep connection to his culture’s heterogenous food. Since leaving the popular TV series, MasterChef Australia, he has cooked in food festivals, hosted TV shows, contributed stories and recipes to Gourmet Traveller and other notable magazines, and worked on brand partnerships in social media. Just for fun, Alvin dabbles in astrology, tarot reading and palmistry. He has a pet schnauzer and a weakness for almond croissants.

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Styling by Amber de Florio

Ingredients

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