Popular in Malaysia, nasi ulam transforms humble rice into an exciting, aromatic salad the whole family can tuck into.

Serves 2

for the rice

1 cup jasmine rice, well rinsed

1 cup water

½ cup coconut milk

pinch of salt

for the herbs

⅓ cup thai basil

⅓ cup mint

⅓ cup coriander

⅓ cup perilla

for the dressing

1 garlic clove, finely minced

2 tsp grated ginger

1 tbsp finely chopped lemongrass

1 tbsp fish sauce

1 tsp sugar

juice from 2 limes

for kerisik (toasted coconut)

3 tbsp desiccated coconut

1 tbsp coconut milk

suggested accompaniments

roasted peanuts

fried dried anchovy (ikan bilis)

boiled eggs

cucumber

sambal

lime

For kerisik, place coconut and coconut milk in a small frypan and cook over medium heat until toasted. Set aside to cool then pound to a fine powder

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