Nasi ulam (herb rice salad)

A Malay rice salad whose name means 'rice with raw herbs': cold rice with an abundance of finely shredded fresh herbs, toasted coconut and dried fish. A refreshing, fragrant meal.

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Method

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1. Lightly crush the toasted coconut in a mortar to release its aroma.
2. Cut the herbs (Vietnamese coriander, basil, coriander) into very thin strips.
3. Put the cooled rice in a large bowl and fluff with your hands or a fork.
4. Add the coconut, shallots, lemongrass, lime leaves, turmeric, chilli, fish and shrimp.
5. Sprinkle with salt and sugar, drizzle with lime juice, and toss gently, then stir in the herbs.
6. Serve at room temperature with fried fish or boiled egg.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The more kinds of herbs you use the better; the traditional version can have as many as ten.
• Cut the herbs right before serving so they don't wilt.

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More southeast asian ideas

• Rojak (fruit and vegetable salad with sweet-spicy shrimp paste dressing)
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• Som tam (green papaya salad)
• Yam nua (spicy Thai beef salad)
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