Nasi Ulam
Snacks • Malaysia
How to Make Nasi Ulam (Traditional & Healthy Version)
Nasi Ulam is a beloved Malaysian vegetarian snack, showcasing the richness of local herbs and the multicultural tapestry of Malaysia’s cuisine. Originating from the Malay community, Nasi Ulam is a vibrant rice salad, where warm, fluffy rice is tossed with a medley of fresh ulam (local herbs), aromatics like serai (lemongrass), daun kesum (Vietnamese mint), and daun kunyit (turmeric leaf). The dish celebrates the bounty of Malaysia’s tropical gardens, using ingredients such as daun pegaga (centella), daun selom, and shredded coconut, all lightly seasoned to let each herb’s unique flavor shine. Nasi Ulam is not only flavorful but also deeply rooted in Malaysian culture, often enjoyed as a light meal or snack in homes and at communal gatherings. Its refreshing taste and fragrant aroma make it a favorite, especially on warm days. The blend of textures—soft rice, crunchy herbs, and toasted coconut—offers a delightful eating experience. This health-conscious version is packed with nutrients, making it an excellent choice for those seeking a wholesome and authentic Malaysian snack. Incorporating ingredients like pandan and lime juice elevates the freshness, while omitting belacan (shrimp paste) keeps it vegetarian-friendly.
Ingredients(for 1 medium bowl per serving)
- 2 cups Cooked brown rice (nasi)
- 1/2 cup Grated fresh coconut (kelapa parut)
- 1/4 cup Daun kesum (Vietnamese mint) (finely sliced)
- 1 leaf Daun kunyit (turmeric leaf) (finely shredded)
- 1/4 cup Daun pegaga (centella) (finely sliced)
- 1/4 cup Daun selom (finely sliced)
- 1 stalk Serai (lemongrass) (finely chopped)
- 1 leaf Pandan leaf (tied in a knot for steaming rice) - optional
- 1 tablespoon Lime juice (air limau nipis)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper - optional
Instructions
- 1
Cook brown rice with pandan leaf until fluffy. Allow to cool to room temperature.
20 minutes
Use day-old rice for a better texture and more distinct grains.
- 2
Toast grated coconut (kelapa parut) in a dry pan until lightly golden and aromatic.
5 minutes
Stir constantly to prevent burning and enhance the nutty flavor.
- 3
Prepare and finely slice all herbs: daun kesum, daun kunyit, daun pegaga, daun selom, and chop the serai.
5 minutes
Stack leaves and roll tightly before slicing for uniform thin strips.
- 4
In a large bowl, combine cooled rice, toasted coconut, and all sliced herbs and aromatics.
3 minutes
Mix gently to preserve the rice grains and avoid bruising the herbs.
Why This Dish is Healthy
This healthy Nasi Ulam recipe is packed with fresh ingredients, making it a nutrient-dense meal for vegetarians and calorie-conscious eaters. Using brown rice boosts fiber and keeps you feeling full longer, while omitting shrimp paste and oil reduces saturated fat and sodium. The abundance of herbs not only adds flavor but also aids in detoxification and immune support, making Nasi Ulam an excellent choice for anyone seeking wholesome Malaysian food.
Nasi Ulam is a powerhouse of nutrition, rich in dietary fiber from brown rice and fresh herbs. The herbs supply antioxidants, vitamins A and C, and minerals such as potassium and magnesium. Grated coconut adds healthy fats while lemongrass provides anti-inflammatory properties. This vegetarian version is low in cholesterol and free from added oils, supporting digestive health and overall well-being. The dish is naturally gluten-free, with a balance of complex carbohydrates, plant protein, and beneficial phytonutrients.
Pro Tips
- 💡Tip 1: Use a variety of local herbs for authentic flavor and maximum nutrition.
- 💡Tip 2: Toast coconut gently to avoid bitterness and enhance aroma.
- 💡Tip 3: Prepare rice ahead of time for quick assembly and better texture.
Storage & Serving
Store Nasi Ulam in an airtight container in the refrigerator for up to 24 hours. Herbs may lose freshness, so best consumed soon after preparation. Avoid freezing.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
| Protein | 4.5 g |
| Carbohydrates | 28.0 g |
| Total Fat | 2.5 g |
| Fiber | 2.2 g |
| Sugars | 1.1 g |
| Iron | 1.0 mg |
| Calcium | 22.0 mg |
