Savoury Rice with Herbs

Nasi Ulam

Preparation info
  • For


    • Difficulty


    • Ready in

      15 min

Appears in

By Sri Owen

Published 1993

  • About

This is a sort of Malaysian version of what the British adapted from India and called kedgeree. Instead of butter, we use thick coconut milk, boiled (with spices) until the milk becomes oil, and the rice turns green from the green and fragrant herbs it has been heated with. In Malaysia, I first ate nasi ulam in a restaurant called Sri Nonya, in Petaling Jaya, just outside Kuala Lumpur. Nonya food is a mingling of traditional Malaysian cuisine with Chinese, and is said to have originated in