What’s not to love about Nasi Ulam, or our Malaysian herbs rice? I have three delicious variations to share with you. What makes these variations special? All the herbs are grown in Nava’s Zen. There’s nothing quite like using your own harvest in these Nasi Ulam dishes! Oh, before I forget, these variations are all vegetarian and vegan as well (EASY POTATO SAMBAL/SAMBAL KENTANG).
If you can’t find all the herbs, that’s okay - just use what’s available. Cooking is about making do with what you have and creating your own version of Nasi Ulam. The key is to take a moment to enjoy the dish, embracing mindfulness for the breath, body, mind, and soul.
Nasi Ulam (Herbs Rice)
Ingredients
1 cup cooked
basmati rice
1 lemongrass
stalk
½ ginger torch
flower (GROWING GINGER TORCH FLOWER)
A few Thai
betel leaves
2 to 3 kaffir
lime leaves
A few daun
selom (water dropwort or water celery)
A few ulam raja
(king salad)
1 turmeric
leaf
Red chillies as needed
** Slice all these herbs thinly
A handful of
dried black raisins
1-2 chopped
shallots
Salt to taste
Method
Into the warm
or cooled cooked rice, add all the sliced herbs, raisins, and chopped shallots.
Toss everything
together until well combined.
Taste for salt
and adjust as needed.
Ingredients
3 cups rice
One handful of pegaga (Indian pennywort)
3 - 4 kacang botol (winged beans)
1 lemongrass stalk
1 bunga kantan (ginger torch bud)
1 daun kunyit
(turmeric leaf)
One handful of
Thai basil leaves
2-3 sprigs
spring onion
4 shallots
Salt (if
needed)
The preparation method remains consistent with Vegetarian Nasi Ulam. Serve alongside a vegetarian sambal for a perfect pairing.
Add ½ tablespoon of turmeric powder to the rice before cooking.
Select herbs from the options provided for Vegetarian Nasi Ulam and Nasi Ulam Malaysia.
Follow the same cooking technique.
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