Indonesian cuisine is known for its vibrant flavors, aromatic spices, and the perfect balance of texture and taste. One such dish that embodies all these elements is Nasi Ulam, an aromatic herbed rice salad that’s a true reflection of the rich culinary heritage of Indonesia. In this comprehensive recipe guide, we will walk you through how to create this tropical herbed rice salad, packed with freshness from herbs, the richness of coconut, and the subtle heat of spices.
Whether you’re a seasoned chef or a novice in the kitchen, this recipe is a wonderful way to explore Indonesian flavors and introduce something new to your meals. So let’s dive into the origins, ingredients, step-by-step preparation, and a few variations of this beloved dish.
What Is Nasi Ulam?
Nasi Ulam is a traditional Indonesian rice dish that combines cooked rice with a variety of fresh herbs, toasted coconut, spices, and sometimes, proteins like grilled chicken or dried shrimp. The word “Nasi” translates to “rice,” while “Ulam” refers to the herbs or edible greens used in the dish. This makes Nasi Ulam not just a rice salad, but an explosion of textures, flavors, and aromas that include the crunch of toasted coconut, the refreshing herbs, and the complexity of spices.
The beauty of this dish lies in its simplicity and the contrast between the soft rice and the crunchy coconut, along with the freshness of basil, mint, and other herbs. Sometimes served as a light meal or a side dish, it’s a perfect addition to a festive Indonesian meal or a refreshing salad for hot summer days.
Origin of Nasi Ulam
While Nasi Ulam is widely enjoyed in Indonesia, it also holds a place in the hearts of those living in Malaysia and Singapore, where variations of the dish exist. It’s considered a dish that reflects the region’s agricultural richness and cultural diversity. The dish can be enjoyed year-round but is especially prominent during festivals like Lebaran or Selamatan, where it is often served as part of a larger spread of dishes. The use of fresh herbs and rice as the base is an ancient tradition in Southeast Asia, representing the abundance of nature.
Ingredients for Nasi Ulam (4 Servings)
For the Rice:
- 2 cups cooked jasmine rice or long-grain rice, cooled (preferably day-old)
- ½ cup grated toasted coconut (serundeng)
- 2 tbsp fried shallots
- Salt to taste
Herb Mix (finely sliced):
- ½ cup fresh basil (kemangi if available)
- ½ cup mint leaves
- ½ cup coriander (cilantro) leaves
- ½ cup Vietnamese mint or daun kesum (optional)
- 2 kaffir lime leaves, finely sliced
- 1 cucumber, finely diced
- 2 spring onions, thinly sliced
- 1 small red chili, thinly sliced (optional)
For the Spice Paste:
- 3 cloves garlic
- 2 shallots
- 1 small piece galangal or ginger
- ½ tsp turmeric powder (or 1 cm fresh turmeric)
- ½ tsp shrimp paste (terasi), toasted (optional for authentic flavor)
- 1 tbsp oil
Optional Proteins or Add-ins:
- ½ cup shredded grilled chicken, toasted peanuts, or dried shrimp
- 1 boiled egg or omelette, sliced, for garnish
Step-by-Step Directions and Preparation Method
Now that you have all the ingredients ready, let’s move on to the step-by-step directions to make this incredibly flavorful Indonesian Nasi Ulam.
1. Make the Toasted Coconut (Serundeng)
To start, prepare the toasted coconut, or serundeng. This ingredient adds a key crunchy texture to the dish.
- In a dry pan over medium heat, add ½ cup grated coconut.
- Stir constantly to ensure the coconut doesn’t burn. Continue stirring until the coconut turns golden brown and releases a fragrant aroma.
- Once toasted, sprinkle a pinch of salt and set the coconut aside to cool.
2. Prepare the Spice Paste
The spice paste is what infuses the rice with its rich, aromatic flavor.
- Blend or pound garlic, shallots, galangal (or ginger), turmeric, and shrimp paste (if using) into a smooth paste.
- Heat 1 tbsp oil in a pan and sauté the spice paste until it becomes fragrant and golden brown. This should take around 2–3 minutes.
- Set the spice paste aside to cool slightly.
3. Mix the Rice
In a large bowl, combine the cooked jasmine rice with the spice paste, making sure to gently mix until the rice is evenly coated.
- Add the herbs (basil, mint, coriander, etc.), cucumber, spring onions, chili (if using), toasted coconut, and fried shallots to the bowl.
- Toss everything gently with your hands or a spatula so that all the ingredients are evenly distributed.
4. Garnish & Serve
Top your Nasi Ulam with shredded grilled chicken, boiled egg slices, or toasted peanuts for an added touch of flavor and texture.
Serve the dish at room temperature, alongside sambal (chili paste), fried tempeh, or kerupuk (prawn crackers).
Variations of Nasi Ulam
While the basic recipe is incredibly flavorful, there are several variations of Nasi Ulam you can try depending on your preferences or the ingredients you have available.
1. Vegan Nasi Ulam
For a vegan version, skip the shrimp paste and chicken. Instead, you can add miso or seaweed powder to replicate the umami flavor that shrimp paste provides. You can also substitute the egg with tofu or grilled tempeh for added protein.
2. Malaysian-Style Nasi Ulam
If you want to go for a Malaysian twist, you can add lemongrass for an extra layer of citrusy fragrance. Another addition in the Malaysian version is kerisik, which is toasted coconut paste that gives the dish a creamy texture.
3. Adding Fruits
For an extra touch of tropical sweetness, you can toss in diced fruits like mango or pineapple. The sweet, juicy fruits balance the savory and spicy elements of the dish beautifully.
4. Different Proteins
While the traditional proteins are grilled chicken or dried shrimp, you can also try adding grilled fish, beef, or prawns for an extra protein boost.
Frequently Asked Questions (FAQs)
1. Can I use fresh coconut instead of toasted coconut?
It’s best to use toasted coconut (serundeng) because it adds a unique crunchy texture and deep flavor to the dish. Fresh coconut won’t give you the same result.
2. Can I make this dish ahead of time?
While Nasi Ulam is best served fresh, you can make the rice and spice paste ahead of time and refrigerate them. Just be sure to assemble the dish just before serving to keep the herbs fresh.
3. What can I serve Nasi Ulam with?
Nasi Ulam is great as a side dish or light meal. It pairs well with grilled fish, satay, or fried tempeh. You can also serve it as a refreshing summer salad with lime wedges on the side.
4. Is Nasi Ulam spicy?
The dish can be made mildly spicy or more intense, depending on how much red chili you use. If you’re sensitive to heat, you can skip the chili or use a milder variety.
Conclusion: Indonesian Nasi Ulam
Indonesian Nasi Ulam is an aromatic, refreshing, and satisfying dish that beautifully combines the fragrance of herbs, the richness of coconut, and the spice of Southeast Asia. Whether you’re enjoying it as a side dish or a light meal, its vibrant flavors will transport your taste buds straight to Indonesia. Perfect for any occasion, Nasi Ulam is a delightful way to explore the rich culinary traditions of Indonesia and is sure to be a hit at your next meal.
So, next time you’re in the mood for something unique, try making this herbed coconut rice salad and experience the authentic flavors of Indonesia in your very own kitchen!
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Authentic Indonesian Nasi Ulam Recipe: A Herbed Coconut Rice Salad Bursting with Tropical Freshness
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Nasi Ulam is a traditional Indonesian rice dish that combines cooked rice with a variety of fresh herbs, toasted coconut, spices, and sometimes, proteins like grilled chicken or dried shrimp. The word “Nasi” translates to “rice,” while “Ulam” refers to the herbs or edible greens used in the dish. This makes Nasi Ulam not just a rice salad, but an explosion of textures, flavors, and aromas that include the crunch of toasted coconut, the refreshing herbs, and the complexity of spices.
Ingredients
For the Rice:
2 cups cooked jasmine or long-grain rice, cooled (preferably day-old)
½ cup grated toasted coconut (serundeng – see below)
2 tbsp fried shallots
Salt to taste
For the Herb Mix (finely sliced):
½ cup fresh basil (kemangi if available)
½ cup mint leaves
½ cup coriander (cilantro) leaves
½ cup Vietnamese mint or daun kesum (optional)
2 kaffir lime leaves, finely sliced
1 cucumber, finely diced
2 spring onions, thinly sliced
1 small red chili, thinly sliced (optional)
For the Spice Paste:
3 cloves garlic
2 shallots
1 small piece galangal or ginger
½ tsp turmeric powder (or 1 cm fresh turmeric)
½ tsp shrimp paste (terasi), toasted (optional for authentic flavor)
1 tbsp oil
Optional Proteins or Add-ins:
½ cup shredded grilled chicken, toasted peanuts, or dried shrimp
1 boiled egg or omelette, sliced, for garnish
Instructions
1. Make the Toasted Coconut (Serundeng)
In a dry pan over medium heat, add ½ cup grated coconut.
Stir constantly until golden brown and fragrant.
Add a pinch of salt and set aside to cool.
2. Prepare the Spice Paste
Blend or pound garlic, shallots, galangal, turmeric, and shrimp paste into a smooth paste.
Heat 1 tbsp oil in a pan, and sauté the paste until fragrant and golden (about 2–3 minutes).
Set aside to cool slightly.
3. Mix the Rice
In a large bowl, combine cooked rice with the spice paste and mix gently until evenly coated.
Add herbs, cucumber, spring onion, chili, toasted coconut, and fried shallots.
Toss lightly with your hands or a spatula so everything is evenly distributed.
Season with salt to taste and adjust for spice or herbs.
4. Garnish & Serve
Top with shredded chicken, boiled egg slices, toasted peanuts, or extra fried shallots.
Serve at room temperature with sambal, fried tempeh, or kerupuk (prawn crackers) on the side.
Serving Suggestions
Serve Nasi Ulam as:
A light meal or side dish with grilled fish or satay
Part of a festive spread (such as for Lebaran or Selamatan)
A refreshing summer salad served with lime wedges
Notes
Indonesian Nasi Ulam is a fragrant herb-infused rice salad bursting with fresh flavors and textures. Perfect as a light meal or side dish, it pairs beautifully with grilled meats, fried fish, or sambal for a touch of heat. Garnish with crispy shallots or toasted coconut for extra aroma and crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course / Salad
- Method: Mixing & Steaming
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: None
Keywords: Indonesian rice salad, Nasi Ulam, herbed rice salad, coconut rice salad, Nasi Ulam recipe
