Nasi Ulam (Aromatic Rice Salad)

This rice salad is something that I wanted to make for a very, very long time. I never got round to it because as with nonya dishes, there is always a long tedious process with the assembling of many components.

It's not just a matter of adding aromatic herbs to the rice because that by itself would not make this salad outstanding at all.

Let me share with you the secret weapon to a good nasi ulam. It's none other than....wait for it........salted fish! An ingredient that my mum bans from her kitchen because it is reputed to be carcinogenic. Taken too often in the long run can cause cancer. I reckon if we take it once in a while, it should not be an issue.

Like it or not, salted fish fried until very crispy and then finely chopped gives the kapow! to nasi ulam.

The other supporting ingredients equally crucial to an awesome nasi ulam are kerisik (toasted grated coconut), toasted belacan (shrimp paste) and dried prawns  (hae bee). 

The kerisik and belacan are pounded together while the dried prawns are soaked to soften, pounded and dry fried. All these are mixed with the rice and finely shredded herbs.

You don't need any salt or dressing as the salted fish and belacan are adequate to flavor the rice. As for the herbs, you can use as many varieties or as little as you like. For this nasi ulam, I used daun selasih (basil), kesum (laksa leaves), bunga kantan (torch ginger flower), mint, kaffir lime leaves, lemongrass and thinly sliced shallots.

Make extra kerisik because more toasted coconut never hurts and it adds loads of aroma and flavor. To make kerisik, refer to my old post here and stop at the part where you get the toasty brown crispy coconut.

As some of you may guess, yes, for the rice I used a mix of rice and grated cauliflower. That way, I feel less guilt for indulging in a big bowl of nasi ulam. 

If you get yourself organized, making this rice salad may not be so tedious. You could make some of the components earlier in the day. Kerisik and the dry fried pounded dried prawns can be made in advance and kept in an air tight container.

Toss the rice and all the ingredients just before serving. You can't do it too far in advance because the kerisik will soften and become fibrous. Besides, some of the herbs may discolor.

I'm really glad that I finally made nasi ulam and it proved to be a very satisfying meal. The mingling of toasted coconut, salted fish, dried prawns and aromatic herbs made for a mind blowing experience. Wow. You have got to try this.

Nasi Ulam (Aromatic Rice Salad)

Recipe source : Adapted from Nonya Flavors

Note : The amounts are agak-agak (estimates, so use your own judgement)

Ingredients :

- 3 cups cooked rice*

- 1 piece salted fish

- 4 heaped tbsp dried prawns, soaked to soften

- 6 heaped tbsp kerisik

- 1 heaped tsp toasted belacan

- shredded fresh herbs - daun selasih, kesum, mint, kaffir lime leaves, bunga kantan, lemongrass and thinly sliced shallot

Method :

1. Fry the salted fish until very crispy and chop finely.

2. Pound 2 tbsp kerisik with belacan to form a paste.

3. Pound the dried prawns until fine and dry fry until browned.

4. To assemble, in a mixing bowl add rice, chopped crispy salted fish, kerisik and belacan paste, dried prawns, remaining kerisik and shredded herbs and toss to mix everything together. Serve.

*I used 1 cup brown rice and 2 cups grated cauliflower. I microwaved the grated cauliflower for 1 minute at 30 second intervals.

Note : It's a good idea to make extra kerisik to garnish the nasi ulam.