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