Nasi Ulam (Herbed Rice) Recipe

As we're starting off our Peranakan cooking journey, we're going to need carbohydrates to go along with the aromatic Peranakan braises. There's nothing quite as lovely as pairing them with nasi ulam, which are cooled white rice combined with chopped herbs. 

The wet markets stall owners would sort you right out on what herbs to get. Over at Chia's Vegetables Supply (#01-93) in Tekka Centre, the owner helpfully pointed out several herbs that he uses for this dish. 

It may be heretic to say, and at the risk of having to face the wrath of a legion of opinionated Peranakan makcik, greens are greens. So no stress if you can't locate a herb listed here, or the store owner points you towards a plant that's not on this recipe. I would just listen and get whatever is fresh on that day. It's traditionally a foraged dish, based on what can be found on a day-to-day basis. I treat nasi ulam recipes as a guide to exploring Peranakan herbs, and try to tick something new off at every iteration. You can add whatever greens you want, in whatever amounts you like. Don't let anyone tell you differently!

What I find really indispensable are the dried shrimps and the fried shallots, which provides all the umami that the dish needs. And the ginger torch flower, which adds a wonderful unmistakable aroma and bright splash of pink. Stock up on these before giving nasi ulam a go. 

Nasi Ulam (Herbed Rice) Recipe
The traditional approach is to serve this dish cold, but I prefer it near room temperature, especially since I pair it with hot braises. If you like to serve it cold, put the cooked rice in the fridge while you prepare the rest of the ingredients.

Ingredients
800g white rice, cooked and let cool to near room temperature
10 kaffir lime leaves
4 tumeric leaves
4 sprigs of mint leaves
4 sprigs of thai basil
4 sprigs of laksa leaves
4 sprigs of ulam raja
1 bulb of ginger torch flower
2 stalks of lemongrass
100g dried shrimp
120g grated coconut
50g fried shallot, to top the nasi ulam

Steps
1. Remove and discard the central stems of the kaffir lime and tumeric leaves. Starting from the largest leaves (tumeric leaves), layer the smaller leaves (such as kaffir lime, mint, Thai basil, laksa, ulam raja) and roll them up into a cigar. This makes it easier to finely chiffonade the greens into long thin slivers. Set aside. 

2. Cut the ginger torch flower into halves, then sliver. Add it to the slivered leaves.

3. Cut and discard the deep green portion of the lemongrass. We’ll only be using the flavourful pale to light green portion of the lemongrass. Discard the bottom portion of the lemongrass that has roots. Using a pestle or a meat tenderiser, pound the lemongrass to release its fragrance. Cut the section into short batons, about 1-2 inches, then cut into slivers. Add it to the slivered leaves.

4. In a frying pan set over low heat, gently warm up the dried shrimp until fragrant. No oil is needed. Set aside. Cook the grated coconut in the same way until golden.

5. Assemble by combining all the ingredients and herbs with the cooled rice. 

6. Top with fried shallots and serve immediately.