Nasi ulam

Nasi ulam is a traditional Indonesian and Malaysian dish. It is a type of rice dish mixed with various herbs, especially the leaves of herbs, and other ingredients. The term "nasi ulam" in Malay and Indonesian literally means "rice mixed with herbs".

Origin

Nasi ulam is believed to have originated from the Malay Peninsula, where it is a common dish among the Malay and Peranakan communities. It is also popular in neighboring countries such as Indonesia, particularly in Sumatra and Kalimantan.

Ingredients

The main ingredient of nasi ulam is cooked rice, which is typically mixed with a variety of herbs. The herbs used can vary, but commonly include lemongrass, kaffir lime leaves, turmeric leaves, basil, mint, coriander, and torch ginger flower. Other ingredients such as shallots, lemongrass, chilies, shrimp paste, and grated coconut are also often included.

Preparation

The preparation of nasi ulam involves cooking the rice and letting it cool. The herbs and other ingredients are finely chopped and then mixed with the rice. Some versions of the dish also include cooked meat or fish, which is shredded and mixed with the rice and herbs. The dish is typically served at room temperature.

Variations

There are many variations of nasi ulam, depending on the region and personal preference. In some parts of Malaysia and Indonesia, for example, nasi ulam is made with wild rice instead of white rice. Some versions of the dish also include additional ingredients such as salted fish, dried shrimp, or fermented shrimp paste.

See also

• Nasi kerabu
• Nasi lemak
• Nasi goreng
• Nasi kuning
• Nasi campur
• Nasi tumpeng

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