Snacks and sides

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.

Photo: Ben Dearnley

Ben Dearnley
6 - 8

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.




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.


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