nasi ulam

Azlin Bloor’s nasi ulam is a Malaysian mixed-herb rice salad. Her version cooks the rice with a little coconut milk, adds a cooled aromatic paste and mixes in finely cut herbs, giving the finished rice a fragrant character.

Selected jasmine rice is rinsed, then cooks with coconut milk, water, salt and the selected optional pandan leaves. Once the liquid has evaporated, it finishes covered over low heat, rests and is spread out to cool to room temperature.

Onion, garlic, ginger, lemongrass and mild green chilli are ground into a paste, with dried shrimp and galangal as optional additions. The paste fries in oil and is set aside until completely cool.

The herb selection follows Bloor’s invitation to use what is available: this version uses coriander leaves, basil, chives and mint. The herbs are rolled together and thinly sliced before the rice, paste and finishing ingredients are mixed and the seasoning checked.

Kerisik adds a toasted-coconut aroma, while fried shallots, lime juice and black pepper are listed among the finishing ingredients. Bloor presents the rice cooled, with warming before the herbs are mixed in as another approach, and suggests separate spicy condiments and vegetables alongside.