Nasi Ulam (herbal rice salad)

After eating so much rich food during the Christmas and New Year holidays it is time to have some non-fattening food. Nasi ulam is the equivalent of the western green salad which consists of steamed rice mixed with various types of shredded herbs. It is traditionally a Malay dish but is now appreciated by almost everybody because it is very healthy. It is quite delicious on its own or served with sambal belacan. It is up to you which herbs you want to use but make sure that the herbs are suitable for eating raw. My favourite herb is daun kaduk which I used to grow in my garden.

Daun kaduk or wild pepper is the glossy heart-shaped leaf of a creeper that is often featured in nyonya dishes such as perut ikan and otak-otak. It provides the texture and aroma that is so essential to these dishes. It is also great in fried rice and savoury noodles. In Malay culture the leaves are decocted to treat diabetes, hypertension, cough, and joint aches and to enhance healing of fractures. Chewing the kaduk leaf together with ginger can help relieve the pain of toothache. Many people often confuse daun kaduk for the daun sireh or betel leaves.  This is understandable as they do look alike and also belong to the same genus.

Ingredients

 12 - 15 shallots

1 thumb size fresh kunyit (turmeric)

1 thumb size fresh young ginger

1 kunyit (turmeric) leaf

1 stalk serai (lemongrass)

1 stalk bunga kantan (torch ginger flower)

5 – 6 daun kadok

5 – 6 daun limau purut (kaffir lime leaf )

4 bowls cooked basmati rice

Place cooked rice in a large mixing bowl and set aside to cool while preparing the rest of the ingredients

100 gm salted fish  

100 gm dried prawns  

Lightly fry the salted fish till fragrant

Allow to cool and pound the salted fish roughly

Soak the dried prawns for a few minutes and toast in preheated wok until aromatic and lightly browned

Allow to cool and pound roughly

Wash and dry all the herbs then slice them finely (julienne)

Add all the ingredients to the cooled rice.

Season with salt and pepper and mix well

The nasi ulam is ready to be served