Nasi Ulam – Malaysian Herb Rice

Steps

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1. 1
   Rinse basmati rice 3 to 4 times to remove excess starch. Heat a small amount of coconut oil or vegetable oil in a pan. Add aromatics (ginger, fresh turmeric, garlic, red onion, pandan leaves) and fry for a couple of minutes until fragrant.
   ▶ ≈0:50
2. 2
   Add the washed rice to the aromatics and stir well. Add water and cook until the rice is fully cooked.
   ▶ ≈1:10
3. 3
   Toast the freshly grated coconut over medium-low heat, stirring continuously until golden brown and crispy. Take your time as it is worth the effort for the crunchy texture and enhanced flavour.
   ▶ ≈1:31
4. 4
   In a separate pan, fry the two types of salted fish: ikan masin belanak masam (fragrant and crispy when fried) and ikan masin talang (meaty with beautiful flavour).
   ▶ ≈1:44
5. 5
   Prepare the ikan kembong by removing the outer skin and bones. You can fry or poach it to add extra protein to the dish.
   ▶ ≈2:08
6. 6
   Slice all the fresh herbs and vegetables as thinly as possible, including daun kesum, daun selom, kaffir lime leaves, daun kunyit, ulam taja, bunga kantan, lemongrass, and long beans if using. The thinner the slices, the better, so every bite has a balanced combination of herbs.
   ▶ ≈0:36
7. 7
   Place the cooked herb-infused rice in a large bowl. Add the thinly sliced fresh herbs, toasted coconut, fried salted fish, cooked ikan kembong, toasted grated coconut, chili padi, and salt. Gently mix everything together. Remember to use herbs sparingly—less is more—so they don't overpower the dish.
   ▶ ≈2:54
8. 8
   Add a squeeze of lime juice if desired. Plate the nasi ulam on banana leaves, garnish with sliced red chilli and limau kasturi, and serve with sambal belacan or budu.
   ▶ ≈3:20