Nasi Ulam with Fragrant Herb Rice

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 4 turmeric leaves 4 turmeric leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 cup mixed fresh herbs (such as mint, basil, and coriander), finely chopped 1 cup mixed fresh herbs (such as mint, basil, and coriander), finely chopped
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 1 tablespoon fried shallots 1 tablespoon fried shallots

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 50g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear.
2. 2.
   In a large pot, combine the rinsed rice, water, lemongrass, kaffir lime leaves, turmeric leaves, turmeric powder, vegetable oil, and salt.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot with a lid. Simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
4. 4.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
5. 5.
   Fluff the rice with a fork, then remove the lemongrass, kaffir lime leaves, and turmeric leaves.
6. 6.
   Stir in the chopped fresh herbs until well combined.
7. 7.
   Transfer the Nasi Ulam to a serving platter and garnish with sliced cucumber, red chili, and fried shallots.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Turmeric leaves — If you can't find fresh turmeric leaves, you can substitute with dried turmeric leaves. Soak them in warm water for 10 minutes before using.
• Kaffir lime leaves — To release their flavor, bruise the kaffir lime leaves by gently crushing them with the back of a knife before adding them to the rice.

Tips & Tricks

• For a more vibrant green color, add a handful of finely chopped pandan leaves to the rice mixture.
• To make the dish more substantial, you can add cooked shrimp or grilled chicken to the Nasi Ulam.
• Experiment with different combinations of fresh herbs to find your favorite flavor profile.
• Serve Nasi Ulam with a squeeze of lime juice for an extra tangy kick.
• Leftover Nasi Ulam can be refrigerated and enjoyed the next day. Simply reheat it in a steamer or microwave before serving.

Serving advice

Nasi Ulam is traditionally served as a main dish, accompanied by various side dishes and condiments. It can be enjoyed on its own or paired with grilled fish or chicken. Serve it hot to fully appreciate the flavors and aromas.

Presentation advice

To enhance the visual appeal of Nasi Ulam, arrange the sliced cucumber, red chili, and fried shallots on top of the rice in an attractive pattern. Sprinkle some additional chopped herbs on the side for a pop of color.