Nasi Ulam Recipe

Cooked rice: The base of the dish, providing a neutral canvas for the flavors.

Shredded coconut: Adds a toasted, nutty flavor and crunchy texture.

Herbs: Fresh mint, basil, and cilantro bring vibrant, aromatic notes.

Shallots: Adds a mild, sweet onion flavor.

Lemongrass: Provides a citrusy, aromatic flavor that is quintessential in Southeast Asian dishes.

Fish sauce: A salty, umami-rich condiment that enhances the overall flavor.

Lime juice: Adds a tangy, refreshing acidity.

Sugar: Balances the flavors with a touch of sweetness.

Salt: Enhances the overall taste.

Pepper: Adds a hint of heat and spice.

To enhance the flavor of your toasted coconut, make sure to toast it evenly until it reaches a golden brown color. This will bring out its natural sweetness and add a delightful crunch to your Nasi Ulam. Use a dry skillet over medium heat and stir constantly to avoid burning.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a good source of protein.

• shredded coconut - Substitute with chopped almonds: Chopped almonds add a similar crunch and nutty flavor.

• chopped herbs (mint, basil, cilantro) - Substitute with parsley and dill: Parsley and dill offer a fresh and aromatic flavor profile.

• chopped shallots - Substitute with red onions: Red onions have a similar sharpness and can be used in the same quantity.

• chopped lemongrass - Substitute with lemon zest: Lemon zest provides a citrusy flavor that mimics the brightness of lemongrass.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor, though it lacks the fishy undertone.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat along with the peppery flavor.

• To store your Nasi Ulam in the refrigerator, transfer it to an airtight container. This will keep it fresh and prevent any unwanted odors from seeping in. It can be stored for up to 3 days.

• If you plan to enjoy your Nasi Ulam later, consider dividing it into individual portions before storing. This makes it easier to grab a quick meal without having to reheat the entire batch.

• When reheating, use a microwave-safe dish and cover it with a damp paper towel. This helps retain moisture and prevents the rice from drying out. Heat in short intervals, stirring occasionally to ensure even warming.

• For freezing, place the Nasi Ulam in a freezer-safe container or heavy-duty freezer bags. Squeeze out as much air as possible to avoid freezer burn. Label with the date to keep track of its freshness.

• Frozen Nasi Ulam can be stored for up to 2 months. When ready to eat, thaw it in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the dish.

• After thawing, reheat the Nasi Ulam using the microwave method mentioned earlier or gently warm it in a skillet over medium heat. Add a splash of lime juice or a dash of fish sauce to revive its vibrant flavors.

• If you notice any off smells or changes in texture after storing, it's best to discard the Nasi Ulam. Freshness is key to enjoying this delightful dish.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or coconut oil to the skillet.
  3. Add the leftover Nasi Ulam to the skillet.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the rice is heated through.

• Microwave Method:

  1. Place the leftover Nasi Ulam in a microwave-safe dish.
  2. Sprinkle a few drops of water over the rice to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, continue microwaving in 30-second intervals.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover Nasi Ulam in the steamer basket.
  3. Cover and steam for about 5-10 minutes.
  4. Check if the rice is heated through; if not, steam for a few more minutes.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Spread the leftover Nasi Ulam in an even layer in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes or until the rice is heated through.
  5. Stir halfway through the baking time to ensure even heating.

• Large bowl: To combine the cooked rice, toasted coconut, chopped herbs, shallots, and lemongrass.

• Small bowl: To mix together the fish sauce, lime juice, sugar, salt, and pepper.

• Wooden spoon: To toss the rice mixture with the dressing.

• Knife: To chop the herbs, shallots, and lemongrass.

• Cutting board: To provide a surface for chopping the ingredients.

• Measuring cups: To measure out the rice, shredded coconut, and chopped herbs.

• Measuring spoons: To measure the fish sauce, lime juice, sugar, salt, and pepper.

• Toaster or skillet: To toast the shredded coconut.

• Serving dish: To serve the Nasi Ulam immediately or to chill for later.

Pre-cook the rice: Cook the rice in advance and store it in the fridge. This way, you can quickly assemble the nasi ulam when needed.

Use pre-toasted coconut: Buy toasted coconut from the store to save the time it takes to toast it yourself.

Pre-chop ingredients: Chop the herbs, shallots, and lemongrass ahead of time and store them in airtight containers.

Make the dressing in bulk: Prepare a larger batch of the dressing and store it in the fridge. This way, you can use it for multiple servings.

Use a food processor: Use a food processor to quickly chop the herbs and shallots.