Herb Rice Salad

Name: Herb Rice Salad (Nasi Ulam)
Cuisine: Malaysian
Ingredients: Salted egg 1, boiled, shelled and crushed; Shallots 6, peeled and thinly sliced; Salted threadfin (ikan kurau) 55 g (2 oz), fried and pounded; Kalamansi limes 3, juice extracted; Torch ginger bud ½, finely sliced; Young ginger 1-cm (½-in) knob, peeled and thinly sliced; Cooked rice 2 kg (4 lb 6 oz); Bottled sambal belacan 3 Tbsp; Wild pepper leaves (daun kadok) 30 g (1 oz), finely sliced; Selom leaves (pucuk selom) 30 g (1 oz), finely sliced; Mackerel 2, grilled and flaked; Lemongrass 2, finely sliced; Laksa leaves 30, finely sliced; Turmeric leaves 3, finely sliced; Cosmos plant shoots (ulam raja) 30 g (1 oz), finely sliced; Grated coconut 125 g (4½ oz), dry-fried until golden brown + 1 Tbsp, dry-fried and pounded to make kerisik

Nasi Ulam

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooked rice 2 kg (4 lb 6 oz)
Bottled sambal belacan

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Mix all the ingredients in a large bowl. Toss well and serve immediately.